Naan-Mexitastic Pepihuates Burgers

Ingredients

• BURGERS
• 1-1/2 pound medium-grind ground chuck
• 1/2 pound medium-grind ground ribeye
• 1/2 pound medium-grind ground short ribs
• 1/2 pound medium-grind ground brisket
• Zest of 2 limes
• 1/4 Cup creamy peanut butter
• 3 tablespoons coarse ground sea salt
• 3 tablespoons coarse ground black pepper
• PEPIHUATES SAUCE
• 3 tablespoons butter
• 2 Cups shelled unroasted peanuts
• 2 Cups clam tomato juice (in unavailable, substitute 1-3/4 Cup tomato juice and 1/4 Cup clam juice)
• 1 tablespoon tamarind pulp or paste (can found on international food aisles of most well-stocked grocery stores)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1 tablespoon corn starch
• CUCUMBER CHUTNEY
• 1 seedless cucumber, ends trimmed
• 1 tablespoon finely minced jalapeno
• 1 clove garlic, finely minced
• 1/4 Cup finely chopped fresh cilantro
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• Zest and juice of 2 limes
• LIME CREMA
• Zest and juice of 2 limes
• 1 Cup Greek yogurt
• ASSEMBLY/PLATING
• 6 naan breads
• 1/4 Cup butter, melted
• 1 15-ounce can black beans, rinsed and drained well
• 1/4 Cup finely chopped fresh cilantro
• 1/4 coarsely chopped roasted peanuts

Instructions

• BURGERS: In a large mixing bowl, using clean hands, mix together ground chuck, ribeye, short rib and brisket together with lime zest and peanut butter. Divide mixture into 6 equal portions and form into slightly oblong patties. Use your thumb to make a large indent in the center of each patty (to prevent the center from puffing up as it cooks). Chill burger patties for 15 minutes. Sprinkle both sides of each patty with salt and pepper. Place burger patties on preheated grill; cook for 3 minutes. Flip burgers and cook for additional 4 minutes.
• PEPIHUATES SAUCE: Preheat grill-safe large skillet over medium high heat and melt 3 tablespoons butter; add peanuts. Cook peanuts for 2-3 minutes, or just until nuts start turning golden brown and become fragrant. Add clam-tomato juice and tamarind pulp or paste. Cook for additional 3-4 minutes. Whisk together Worcestershire, soy sauce and cornstarch in a small mixing bowl; add to skillet and simmer for 2-5 minutes, or just until sauce thickens and becomes slightly glossy.
• CUCUMBER CHUTNEY: Coarsely shred cucumber using large holes on a box grater. Place shredded cucumber in a clean kitchen towel and squeeze out excess liquid. Place cucumber in a bowl along with jalapeno, garlic, cilantro, salt, pepper and zest/juice of one lime; stir to combine. In a separate bowl, combine zest and juice of remaining lime with yogurt.
• PLATING/ASSEMBLY: Brush one side of naan with melted butter and place buttered side down on grill grates; grill just until grill marks are visible. While naan is toasting, coarsely mash black beans, adding water as necessary to aid in mashing. Brush other side of naan with remaining butter and place buttered side down; spread mashed beans on top of each naan, leaving a 1/2-inch border. Grill second side of naan just until visible grill marks appear and beans warm through.
• Top beans with 2-3 tablespoons of PEPIHUATES SAUCE, spreading evenly over beans. Top with burger patty and 2-3 tablespoons of CUCUMBER CHUTNEY; drizzle with additional 1-2 tablespoons of PEPIHUATES SAUCE along with 2-3 tablespoons of LIME CREMA. Sprinkle with cilantro and chopped peanuts. Kripy_ bhojan k_ _nna_d lij_yai!! & ÁBuen apetito!