My husband never met a burger he didn’t like, so what would be better to serve this dad of many years on June 15th than a hamburger decked out with all his favorite trimmings! He loves bold, vibrant food so I’ve been working on a version prepared with lean grass fed patties scented with a spicy mix of chili powder, cumin, and cayenne pepper. Instead of the usual cheddar or Colby, I’ve opted for Mahon, a Spanish cheese that melts lusciously into a smooth cover for the burgers. Avocado wedges tossed in lime juice, sliced red onions, plus some easy-to-make chipotle mayo will round out the garnishes.
Even though we are in Paris where the French are also preparing to celebrate “la fête des pères” this Sunday, I can find the makings for America’s quintessential sandwich without Continue reading
Nothing, absolutely nothing, is more tempting to my husband’s palate than a juicy cheeseburger. He likes his burgers prepared with beef, cooked just until pink inside, and topped with plenty of melted cheese. And if this all-American sandwich is seasoned with a hint of heat in the way of peppers or relish, well, he is in burger heaven!
So, it was not surprising that my spouse was crazy about the special burgers I grilled last week. The generous patties, sprinkled with a mixture of chipotle chili powder, cumin, and coarse salt, were cooked until medium rare (rosy inside), then topped with thinly sliced Mahon cheese and roasted jalapeno peppers. It was the delicious peppers that distinguished these patties from more common renditions. It took about 5 minutes to halve and deseed the peppers and another 15 to roast them until they just were softened and browned at the edges. The subtle smoky flavor and mild peppery accent added immeasurably to the overall taste. Continue reading