The Best Burger I Ever Ate
This isn’t going to be easy
My husband and I love watching Guy's Ranch Kitchen Sunday mornings on the Food Network. Guy Fieri of Diners, Drive-ins, and Dives fame hosts acclaimed chefs at his Sonoma, California's outdoor kitchen. He lives on a ranch, and his setup is something that can make you drool. He has all the toys, including a pizza oven and the appliances chefs love to make their complicated recipes easier. A regular on the show, Aaron May is known as the burger master. His Tortilla Wrapped Green Chili Burger has become a staple in our house. It may take a few steps to make but you will be happy you did.
Yes! It is as good as it looks! The sauce is what takes time, however, it can be used on more than one recipe like scrambled eggs or enchiladas.
Tortilla Wrapped Green Chili Burger
Ingredients
Green Chile Gravy:
4 large bell peppers, red, yellow, or green
4 tablespoons canola oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 medium yellow onion, diced
2 garlic cloves, minced
1/4 cup all-purpose flour
12 ounces beer, preferably pale ale
Two 4-ounce cans diced green chiles, mild or hot
One 12-ounce jar of pickled jalapeno slices
Burgers:
2 pounds ground 80/20 chuck
Kosher salt and freshly ground black pepper
12 slices pepper jack cheese
Four 10-inch flour tortillas
1 cup sour cream
2 cups shredded lettuce
Directions
For the green chile gravy: Preheat the oven to 400 degrees F.
Drizzle the bell peppers with 2 tablespoons oil and sprinkle with salt and pepper. Place the peppers on a sheet tray and roast until charred and soft, about 15 minutes. Let cool until cool enough to handle, then peel, core, seed, and roughly chop. Set aside.
Add the butter and remaining 2 tablespoons oil to a large pot over medium heat. Add the onions, garlic, and a pinch of salt and pepper. Stir and cook until soft and translucent, 2 to 3 minutes. Add the flour and cook, stirring, until it starts to turn into a roux and no longer looks raw. Add the beer, the canned chiles, roasted bell peppers, and 4 to 5 pickled jalapeno slices. Bring to a boil, then simmer until thickened, about 20 minutes. Turn off the heat and puree in a blender (see Cook's Note). Taste and adjust for seasoning. Set aside.
For the burgers: Preheat a griddle or cast-iron pan over medium-high heat. Divide the ground beef into 4 equal patties and sprinkle aggressively with salt and pepper. Place on the hot griddle and cook until the juices start to form on the tops of the patties, 3 to 5 minutes. Flip the patties and cover each with 2 slices of pepper jack cheese. Cook until medium-rare, 3 to 4 minutes more.
Place a tortilla on a flat surface and place a patty in the center, cheese-side down. Fold the tortilla around the burger, like an empanada. Flip and place on a sheet pan, seam-side down. Top with another slice of pepper jack cheese. Repeat with the remaining tortillas and patties. Place in the oven to melt the cheese on top, 5 to 6 minutes. Remove the burgers from the oven and top with a generous amount of green chile sauce. Garnish with sour cream, more pickled jalapenos, and shredded iceberg lettuce.
Cook’s Note
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
Burgers are cooked in a cast-iron skillet and then wrapped in the tortilla before finishing in the oven.
The toppings mimic how you would dress a burrito. However, the surprise is what’s inside - a juicy patty with green chilis and smothered with a sauce that will knock the socks off of you!
Sides that support the entree include dishes that will cool down the palate like fresh corn salad, crispy dill pickles, or a refreshing fruit salad.
We have lots of ideas for you to enjoy the second half of summer
Follow us on Instagram to see how we making the best of these warm days.
Photos by Food Network, Google Images and author’s own.
mary has something to say…
Tinted moisturizers are popular in the summertime when just a little coverage is needed and SPF is a must. We’ve reviewed three that have a little something for everyone. We hope you find one to love.