Saturday, January 8, 2011

Rick Bayless's Queso Fundido Burger

Just made Rick Bayless's Burgers! WOW!!

Incredible flavor...Loved the trio of guacamoles, with the mango-jicama being my personal favorite.

VERY EASY to make...if you can make a burger, this is a great recipe to try your hand at for your first Top Chef recipe.. Ingredinets were easy to find, was able to find everything at my local grocery store PUBLIX.

The key to great food in my opinion is fresh ingredients, simplicity, balance of flavors, proper cooking, and of course the  I love to cook,  I love to bring happiness to others. Food is a way we share our lives together...gathered around a table with friends or family it is for me much more than just feeding our bodies, it is part of the very fabric of our souls that unites us in a common bond.

I hope you enjoy making this dish as much as I did.

  • 8 ounces Mexican chorizo sausage
  • 2 pounds ground chuck or ribeye
  • 1 teaspoon chipotle chile powder
  • Salt
  • 8 thick slices Monterey jack cheese
  • 4 brioche buns, toasted
  • 1 red onion, thick sliced, oiled, salted and grilled
  • 2 poblano or Anaheim chiles, grill-roasted, peeled, seeded and sliced
  • 6 ripe avocados, flesh scooped from skin
  • 2/3 cup cilantro, chopped
  • 1/2 red onion, finely chopped and rinsed
  • Juice of one lime
  • Salt
  • 1/2 small mango, peeled and diced
  • 1/2 small jicama, peeled and diced
  • 1/3 cup  toasted pumpkin seeds, finely ground
  • 2 large tomatoes, hacked and quartered
  • 1 serrano, stemmed and roughly chopped
Cook chorizo until done, breaking up chunks. Drain and reserve.
Mix ground beef with chipotle and salt.
Form 4 patties, grill to rare. Cool on baking sheet.
Top each with a slice of Monterey jack cheese, top with a portion of chorizo and another slice of cheese. Bake at 400 degrees convention to melt cheese and finish cooking burger.
Plate on bottom bun with roasted peppers and onions on top. Serve with trio of guacamole.


Mash avocados, mix in cilantro, red onion and lime. Season with salt. Divide into three bowls.
To one, add mango and jicama.
To the second, add pumpkin seeds.
In food processor, finely chop tomatoes and serrano. Add to third bowl.

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