Harold Cohen, a retired surgeon from Hollywood, Florida, was awarded the First Runner-Up Award for Alternative Burgers at the 2007 Sutter Home Winery’s Build a Better Burger Cook-Off for these chicken burgers bursting with a southwestern flavor. Harold prefers ancho, a dried poblano, chile for the burgers.
It is the sweetest of all dried chiles and the variety most commonly used in Mexico. If you can’t locate ground ancho, look for whole ancho chiles in Mexican markets and grind them in a spice grinder, or substitute another ground dried chile.
1 cup sour cream
1½ teaspoons ground dried chile, preferably ancho
¾ cup thinly shredded green cabbage
¾ cup julienned jicama
½ cup julienned red peppers
2 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
2 pounds ground chicken thigh meat
2 teaspoons minced garlic
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
½ teaspoon ground cloves
1½ teaspoons kosher or coarse sea salt
½ teaspoon freshly ground black pepper
6 onion rolls, split
1½ cups (about 6 ounces) crumbled Cotija cheese (aged Mexican cheese, sometimes labeled queso añejado)
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the cream, combine the ingredients in a small bowl and mix well. Cover and refrigerate until assembling the burgers.
To make the slaw, combine all the ingredients in a bowl and mix well.
To make the patties, combine all the ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Form the mixture into 6 equal patties to fit the rolls.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until the juices run clear when the patties are pierced in the center, about 4 minutes per side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, spread a generous amount of the cream on the cut sides of the rolls. On each roll bottom, place a patty, some crumbled cheese, and some slaw. Add the roll tops and serve.
Result: Albuquerque Chicken Burger
Have a good meal, and see you soon with new delicious ingredients.
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