The Herald of Everett, Washington
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up  Green editions icon Green editions

Calendar


Weekend to-do list
HeraldNet Newsletter Delivered to your inbox each week.


Published: Wednesday, June 25, 2014, 12:01 a.m.

Jalapenos and chipotles spice up burgers

  • These simple burgers are flavored with heat-producing elements of chipotle and jalapeno chilies, and you can set the level of fire. Then top with cool...

    Bill Hogan / Chicago Tribune

    These simple burgers are flavored with heat-producing elements of chipotle and jalapeno chilies, and you can set the level of fire. Then top with cooling avocado and tomatillo salsa.

Spiciness is in the palate of the taster: One person's fiery perfection is another's too-mild disappointment. For the home cook, navigating heat levels can be tricky.
These simple burgers are flavored with heat-producing elements of chipotle and jalapeno chilies, and you can set the level of fire. Both peppers are jalapenos, actually; the chipotle is made by smoking the fresh pepper. Although available dried, the chipotle peppers here are canned in adobo sauce.
The chipotle adds a smoky heat, while the raw jalapeno contributes fresh sharpness. Adjust the burgers' heat by using more or fewer of each pepper. Tasting a tiny bit of the jalapeno before mixing it in will help you control the level you want. More heat and smoke? Stir a tablespoon or more of the adobo sauce into the ground beef.
Tip: Mincing fresh jalapeno very finely will distribute its heat evenly in the burger. Try this trick: Stem, seed and remove the ribs from the pepper, quartering it lengthwise. Drop the pieces into a running food processor. The spinning blade keeps the pieces moving, preventing big pieces from falling out of reach.
Spicy burgers
1 pound ground beef, 85 percent lean
1 to 2 jalapeno peppers, seeded, pith removed, finely minced
1 to 2 chipotle chilies in adobo, finely minced
3/4 teaspoon salt
1 avocado, peeled, pitted, roughly chopped
2 tomatillos, husked, roughly chopped
2 to 3 tablespoons fresh lime juice
2 or 3 tablespoons coarsely chopped fresh cilantro leaves
4 hamburger buns or other buns, toasted
Mix the ground beef, jalapeno, chipotle and 1/2 teaspoon salt together in a large bowl. Using your hands is the most efficient method. Form into 4 patties, each about an inch thick.
For the salsa, stir the avocado, tomatillos, 2 tablespoons lime juice, cilantro and remaining 1/4 teaspoon salt together in a bowl until well mixed. Taste for seasoning, adding more salt or lime juice as you like. Mashing the mixture a bit with a fork will help it hold together on the burger.
Place a large skillet over medium-high heat. When hot, add the burger patties. Cook, flipping once, until browned on both sides and the desired doneness inside, about 4 minutes per side. Alternately, grill the burgers over medium heat.
Serve the burgers, topped with the salsa, in the buns.
Makes: 4 servings

©2014 Chicago Tribune
Visit the Chicago Tribune at www.chicagotribune.com
Distributed by MCT Information Services
Story tags » FoodCookingRecipes

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus
digital subscription promo

Subscribe now

Unlimited digital access starting at 99 cents, or included with any print subscription.

loading...
HeraldNet Classifieds