Matt Abdoo and Tre Wilcox make tasty grub for football-watching
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The big, bold flavors of Texas are on full display in this big, beefy burger. It combines smoky chiles, spicy chorizo, melty cheese and zesty slaw for a flavor explosion.
Technique tip: Use a clean kitchen towel to wipe off the charred outside layer of the poblano peppers.
Swap option: Use bacon in the cheese sauce instead of chorizo.
Ingredients
Cheese sauce
- 1 pound ground chorizo
- 1/2 cup diced yellow onion
- 1 jalapeño, diced
- 1 tablespoon minced garlic
- 1 cup American cheese, cubed
- 1½ cups milk
- 2 tablespoon chopped cilantro leaves
- 1 teaspoon hot sauce, preferably Tabasco
Slaw
- 1 cup jicama, peeled and cut into matchsticks
- 2 cups shredded white cabbage
- 1/4 cup cilantro leaves
- 1 tablespoon lime juice
- 1½ tablespoons canola oil
Green chile mayo
- 2 pounds poblano peppers, charred, peeled and seeds removed
- 2 jalapeños, grilled and stemmed
- 2 limes, juiced
- 2 cups mayonnaise
- 1 teaspoon cumin powder
To serve
- 6 ground beef burger patties, cooked
- 6 brioche hamburger buns, toasted
Preparation
For the cheese sauce:
Cook chorizo in large saucepot till fully cooked. Remove and drain. Leave 1 tablespoon of fat in the saucepot. Add the onions, jalapeño and garlic and sauté for 2 minutes. Then stir in the milk and cheese.
Once cheese is melted, stir in the cilantro and hot sauce. Add chorizo back to the cheese sauce. Keep warm until time to serve.
For the green-chile mayo:
Puree the peppers and jalapeños in a blender. Pour the blended peppers into a mixing bowl. Add the remaining ingredients and whisk to combine. Keep cold until time to serve.
For the slaw:
In a medium bowl, toss all ingredients together.
To serve:
Smear each bottom bun with a spoon full of the green chili mayo. Top with a freshly grilled beef patty.
Add cheese sauce over patty and a small handful of the dressed slaw. Finish with top bun and serve right away.
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