Best Jays HabaÑero Burgers Recipes

HABANERO PARMESAN BACON BURGER

Steps:

• For the cheese spread: Place the cottage cheese in a blender and puree until smooth. Transfer the cottage cheese to a mixing bowl. Add the mayonnaise, sour cream, onion, parsley, dill and garlic, and fold together with a spatula. Keep refrigerated until needed.
• For the burgers: Cook the bacon three-quarters of the way, remove from the pan and place on paper towels to drain any excess grease. When cool, cut into small pieces and set aside.
• Remove the stems from the peppers and halve them lengthwise. Scrape out the seeds (or leave them in if you like it HOT!) and finely dice. Set aside.
• Place the ground beef in a large mixing bowl. Add the diced bacon, peppers and the cheese. Mix together by hand just until incorporated. Don't overwork the burger mixture, as it will make the burgers tough.
• Shape the burgers into five 8-ounce patties. Sprinkle with salt and pepper on both sides. Set the grill to high and cook the patties for 3 minutes on the first side, and then flip. Cook another 4 minutes for medium rare, or longer for desired temperature. Split the buns and brush with the oil. Toast the buns on the grill.
• Place some lettuce and tomato slices on the bottom half of the burger bun. Place the burger on top of the lettuce and tomatoes, then top the burger with a good amount of the cheese spread. Finish with the other half of the bun and serve with French fries.

OAXACA BURGER WITH MANCHEGO, AVOCADO AND PICKLED HABANERO ONIONS

Steps:

• For the pickled habanero onions: Combine 1/2 cup water, the lime juice, vinegar, sugar, salt and habanero chile in a medium saucepan. Boil the vinegar mixture until the sugar is dissolved. Remove the saucepan from the heat and cool for 5 minutes. Put the onion slices in a small bowl. Pour the warm vinegar mixture over the onions and toss to coat. Cover the bowl and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture a few times.
• Meanwhile, for the mole: Heat the oil in a saucepan until it begins to shimmer. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook, about 30 seconds. Stir in the chicken stock, pureed tomatoes, chipotle, molasses, honey, maple syrup, ancho chile powder, New Mexico chile powder, cinnamon, allspice, chile de arbol and ground cloves. Sprinkle with salt and pepper. Bring the mole to a simmer and cook, about 5 minutes. Add the almonds, chips, mangoes and raisins. Cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 30 minutes. Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the saucepan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Sprinkle with salt and pepper.
• For the burgers: Preheat the grill to high for direct heat. Divide the ground meat into 4 equal portions, 6 ounces each. Form each portion into a 3/4-inch burger. Make a deep impression in the center of each burger, using your thumb. Brush the burgers on both sides with the oil and sprinkle with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to medium doneness, about 8 minutes. About a minute before removing the burgers from the gill, top with the Manchego and cover the grill. Transfer the burgers to the buns and top with a large dollop of the mole sauce, a few slices of avocado and some of the pickled habanero onions.