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Before you say goodbye to summer this Labor Day, enjoy one last meal on the grill! Here, Chef James Tahhan shares his take on a BBQ classic by adding some Latin flavor. Enjoy his recipes for a grilled poblano and queso fresco burger with cilantro aioli and a grapefruit mojito.
Grilled poblano and queso fresco burger with cilantro aioli
For the onions
- 2 lb red onion
- 3 cups white vinegar
- 4 cloves of garlic
- 4 bay leafs
- Black pepper
For the burger
- 24 oz ground beef 80/20
- 8 bacon slices (ground)
- Salt Pepper
- 4 2 oz thick slices of queso fresco (grilled)
- Bamboo skewers
- 2 poblano peppers grilled and sliced
- 4 brioche burger buns
For the aioli:
- 1 cup of olive oil mayo
- 3 garlic cloves
- 1/2 bunch of cilantro
For the onions: Place all the ingredients in a sauce pan and let cook for 10 minutes until onions are soft.
For the burger: Mix all the ingredients in a bowl and make 4 6oz patties, place directly in a hot grill and grill it for 3-4 minutes on each side (depending on how you like your burger cooked) over medium coals for medium doneness.
For the aioli: Place all ingredients in a food processor and pulse for 2 minutes.
To assemble the burger toast the bread lightly on the grill, add 1 tablespoon of the aioli on each bread, place the meat pattie, then the queso fresco and top with the pickled onion and roasted poblano slices. Insert the skewers through the top bun to hold the delicious burger together.
- 1-inch chunks of unpeeled grapefruit
- 1oz tbsp of agave syrup
- 1/2 cup of mint leafs
- 2oz of freshly squeezed grapefruit juice
- Ice cubes
- Tall glass of club soda
Into a tall glass, place grapefruit, agave syrup and mint leaves. Muddle with a wooden muddler for about 1 minute, until well mashed. Add ice cubes and grapefruit juice and stir well. Top off with club soda, stir once more and enjoy.