Picadillo Jack Burger
Picadillo is a Tex-Mex staple, used to stuff tacos, tamales and rellenos. The Picadillo Jack Burger, reminiscent of a chile relleno done burger-style, celebrates the Texas and Mexican influence on the great American hamburger tradition.
For garlic mayonnaise:
6 tablespoons mayonnaise
4 cloves garlic, finely minced
4 teaspoons lemon juice
For picadillo burger patties:
2 pounds ground chuck
1/2 cup finely chopped onion
1/2 cup chopped green olives
1/3 cup raisins
1/4 cup tomato paste
3 tablespoons pecans, chopped and toasted
4 tablespoons pickled jalapeño chilies, minced
1 tablespoon ancho chili powder
2 teaspoons minced garlic
2 teaspoons ground cumin
2 teaspoons sea salt
1 teaspoon crumbled dried oregano
1/2 teaspoon cinnamon
1/4 teaspoon of ground cloves
1/2 teaspoon dried hot red pepper flakes
Vegetable oil for brushing on the grill
12 strips of poblano peppers approx. 1 1/2 inches wide and 4 inches long
6 ounces of Monterrey Jack cheese, grated
6 Onion buns, split
3 cups shredded red leaf lettuce
For the Garlic Mayonnaise, combine mayonnaise, garlic and lemon juice. Whisk until well blended. Cover and refrigerate.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
For the Patties, combine ground chuck, onion, olives, raisins, tomato paste, pecans, jalapenos, ancho chili powder, garlic, cumin, salt, oregano, cinnamon, cloves and red pepper flakes, mix well, handling the meat as little as possible to avoid compacting it. Divide the meat mixture into 6 equal portions and form portions into patties to fit rolls.
Brush the grill rack with oil. Place the poblano strips on the grill rack and grill until tender and lightly charred on both sides (about 6-8 minutes, turning once). Set grilled peppers aside on a plate. Place patties on the grill rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium.
During the last few minutes of cooking, carefully place the onion rolls, cut side down, on the outer edges of the rack to toast lightly. Take off grill and set aside.
During last minute of cooking, place two poblano strips on top of each patty and top with one ounce of grated Monterrey Jack cheese. Close lid and allow cheese to melt atop the peppers for final minute.
To assemble the burgers: spread a generous amount of the Garlic Mayonnaise over the cut sides of the rolls. On each roll bottom, place ½ cup of the shredded red leaf lettuce and a burger patty with the peppers and cheese melted on top. Add the bun tops and serve.