To quote an angry Peruvian,

“If you don’t like the smell of burning meat, get off the planet!”

Here at the Garlic Press, we agree wholeheartedly. As the grilling season comes to a close (for cowards, anyway) here on the Mid-Atlantic, we decided to craft the best burger ever. In a lot of ways, we succeeded – and in a few, it ended in bitter, bitter failure. Nevertheless, the Ancho Relleno burger delivered a serious smack in the taste buds that brought me to the verge of a flavor-gasm of the hottest variety. This burger is a Southwestern take on Minnesota’s famous Juicy Lucy Burger. The Lucy Burger, invented in the Twin Cities, is essentially 2 burgers pressed together with a core of molten cheesy goodness. After being introduced to this beautiful crime against nature, we knew we just had to make it our own.

I’ve loved Southwestern cuisine since long before I learned how to say mas carnitas.  Of course, by ‘Southwestern cuisine’ I’m referring to the earthy and unpretentious food popularized by the kind of Texan we love. This is not to be confused with that chipotle mayo garbage promoted by morons like Guy Fieri or a that particular chef who runs a certain bar and grill in the city. Flaming aside, the Lucy Burger begged for the spicy treatment and some gourmet flair. Some hot inspiration came in the form of a shaker of chili flakes and powders from the good folks at Dave’s. Really, you should get some.  Now. Furthermore, I was seriously missing Keswick Creamery‘s Dragon’s Breath pepper jack cheese, my absolute favorite! As a side note, this cheese hails from central PA, close to where I attended college. However, you can pick it up at the DC farmer’s market every Saturday, and you may recognize it from their feature in the Washington Post. Although I have run out of their sexy dairy products, I had some random pepper jack around that would suit the recipe nicely.

What resulted was a match made in West Texas Hell, sinfully delicious and a touch north of picante. The test kitchen often has a pound of 80/20 ground chuck on hand, because anything made of 90%+ lean ground beef is crime,  the punishment for which involves having to eat that crap. It is one of those staple items we can’t be without, and thus we have a standard burger format: 1 lb. of 80/20, 1 beaten egg, 1/4 cup of grated hard cheese, sea salt, cracked pepper, and some oil. This burger base is almost infinitely versatile and easy to style up. Spices, herbs, and other bits of amazing can safely be mixed in without fear of destabilizing our beef sculpture. Once the ancho chili and pepper jack had been selected, it was just a matter of raiding the garden and pantry. Some ciabatta bread, spinach, thyme, mushrooms, orange pepper, and Inglehoffer Sweet Hot Mustard made the cut. We fucking love that mustard. Arugula would have been better, but someone behind the scenes here at the Garlic Press refuses to plant or buy any…ever. Such shortcomings aside, we all thought the burger was better than opium and Fake Plastic Trees.

Ingredients

Burger Mix

1lb. 80/20 ground chuck (no substitutions)

1 egg beaten

1/4 cup Parmesan cheese

2 tsp. oil

1/4 cup finely chopped thyme (or marjoram or oregano, just as long as its fresh)

1 tsp. fleur de sel (kosher salt is okay too)

2 tsp. cracked pepper

1 tbsp ish Ancho Chili Pepper

1 tsp Green Yucateco Sauce *9000SCU

The Rest

2 slices pepper jack cheese

1/2 orange bell pepper

1/2 cup sliced baby portobella mushrooms

  • 2 tsp. butter (for mushrooms)

4 slices of ciabatta bread

  • 1 tbsp oil

Inglehoffer Sweet Hot Mustard

Process

Add all of the burger mix ingredients to a large meat safe bowl. Mix carefully by hand until the ingredients are evenly spread throughout the the ground chuck, but do not over mix. Remember this isn’t an erotic massage, the beef only has egg holding it together. Next divide the meat into 4 sections as shown below.


This should be done by hand and roughly as shown. Next, move the meat to the refrigerator. Brush the orange pepper in oil and char it lightly on a hot grill. Then begin sauteing the mushrooms in butter on low heat. Retrieve the burgers, and remove 2 of the 4 sections. Roll each and press lightly onto a plate as shown.

oh yeah

From here, simply fold one slice of cheese in half twice and place it in the middle of one of the patties.

Place the other pattie on top and begin to carefully crimp and mold the edges together until the seam disappears.

Repeat the process with the two remaining portions of burger mix. Then mold the the two burgers roughly into the shape of your slices of bread, only a little larger as they will draw up as they cook.

The burgers should then be placed in the refrigerator again. Finish the mushrooms, and brush the ciabatta with oil. Grill the bread a little on each side until grill marks appear. Go back or the burgers, and place them on a hot grill for 4-5 minutes on each side. Do not press or poke the burgers EVER. Remember they, are 1/2 lb. each.  Remove them from the grill, and let them sit 1-2 minutes while you add mustard to your bread and cut and slice the cheeks of the pepper. The cheese needs a minute to cool inside the burgers. Assemble roughly in accordance with the following or initial photo and enjoy.

From there its up to you to man up to a mighty burger, and to remember that ketsup is for poseurs. Enjoy this burger with with a strong ale or lager. We like it with Chimay Red Ale, and Rogue Dead Guy Ale.

-Chase

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