May is Burger Month!

May 25, 2017

 

How many burgers have you had during May? It doesn't matter the count because it is Burger Month, and I am inviting you to eat LoTs of burgers! Bloggers, burger lovers, and burger-loving-foodies... have teamed teamed up with Girl Carnivore  to take on an epic Burger Challenge. Please check out Burger Month's mouth tantalizing burgers! 

 

 

 

There is an awesome #BurgerMonth GIVEAWAY too! Just click "Giveaway"  or the photo above to enter! So simple! Did I mention you could  win $800 worth of supplies to help you keep the Epic Burger Bash blazing?!?

 

 

 

For me, an epic recipe must include a version of my signature dish ~ SALSA VERDE! You might be saying "oHw many times are you going to incorporate salsa verde into your dishes?" The answer is lots! My salsa verde is loved by all and it adds a spicy fresh flavor boost to so many dishes.

 

And not to get repetitive again...but I LoVe LovE LOVE Australian Grassfed Beef for grilled burgers! I knew if I combined Aussie Beef with Salsa Verde a tasty burger would be made!  

 

Not only did I add salsa verde to the #Aussie grassfed ground beef but I added it to white cheddar and mascarpone cheese to make a California style pimento cheese without the pimentos ~ haha! You will love it ~ promise! 

 

 

Can't stop with my epic signature dish infusion I had to add some crunch with some crispy batter fried hot peppers and some roasted garlic red peppers. Oh YuM! 

 

 

I have said enough for today! Please enter the Giveaway, drool over Girl Carnivore's collection of burgers and run out and buy some #TrueAussie Australian Grass-Fed Beef. And oh yes, have a delicious summer by the grill! 

 

 

 

 

Salsa Verde Grassfed Burger with Salsa Verde White Cheddar Cheese Spread, Crispy Hot Pepper Rings, and Roasted Red Peppers

 

INGREDIENTS

For the burger:

16 oz Australian Grassfed Burger 

1/2 tablespoons Worcestershire sauce 

1/2 teaspoon sea salt

2 tablespoons housemade salsa verde (recipe follows)

Black Pepper (optional) 

3 Buttered or oiled buns for toasting

 

For the salsa verde: 

Salsa Verde

1 large poblano chili pepper (4-5 ounces)

3 cups (12 ounces) tomatillos, quartered

1 (3-inch) Jalapeño chili pepper

3 medium garlic cloves

3 green onions, chopped in 2 inch pieces

1 cup (about 1 ounce) cilantro leaves

1 teaspoon fine sea salt

Garnish: chopped cilantro


For the salsa verde white cheddar cheese spread:

4 ounces organic white cheddar cheese

4 ounces mascarpone cheese

2 tablespoons or more salsa verde

1 tablespoon buttermilk or Mexican cream

1/8 teaspoon sea salt or more

1 green onion

1/4 cup cilantro 

a pinch of granulated garlic or extra fresh grated garlic (optional)

 

For the Crispy Hot Pepper Rings: 

1-2 cups canola oil 
1 cup all-purpose flour
2 tablespoons cornstarch
1 egg white
1/2 teaspoon salt
1 (16 oz) jar sliced HOT Pepper Rings (drained)

 

For Roasted Red Peppers

1 large red bell pepper, quartered, remove the membrane and seeds
 

INSTRUCTIONS 

To make the burgers: 

Lightly mix the ground beef with Worcestershire Sauce, salt, and salsa verde. Form ground beef into 7 (5 1/2-ounce) patties. Do not handle the beef much! 

 

Sprinkle patties lightly with salt and pepper and gently press your thumb in the middle of each patty. Ready to grill! 

 

Heat grill to 450° -500° degrees. Place patties on grill for 4 minutes on one side with the hood open.

 

Turn the patties over and grill 4 minutes on the second side with hood open. Flip patties one more time, dollop about 2 heaping tablespoons of Salsa Verde White Cheddar Cheese Spread and cook 1-2 minutes with hood closed or until internal temperature reaches 145° and cheese has melted. Toast buns. 

 

To make the Salsa Verde: 

Place poblano and jalapeño directly on a gas grill to blacken. Rotate peppers over flame frequently until all sides are charred. Place peppers under a clean kitchen towel to steam for 5 minutes. Scrape most of the charred skin off and into halves and discard seeds and membrane. Place both peppers into the medium bowl of a food processor. Add tomatillos, garlic, green onions, cilantro, and sea salt, and pulse 3 times. Scrape bowl and pulse one more time until salsa like consistency. Set aside. Don't wash the food processor because you are doing to make the cheese spread next! 

 

To make the Salsa Verde White Cheddar Cheese Spread: 

Combine all cheese spread ingredients in a food processor and blend 30 seconds. Scrape bowl as needed and process until chunky cheese spread texture. 

 

To make the Crispy Hot Pepper Rings: 

Dip rings into egg and then coat in the flour-cornstarch-salt mix. Fry in hot oil in batches until golden brown. Drain on paper towel.

 

To make the Roasted Red Peppers:

Drizzle cut side of peppers with oil and sprinkle with salt and granulate oil. Place on foil lined cookie sheet, cut side down, and broil under HIGH until dark brown spots and blistered. Chop in strips. 

 

To assemble:

Spread extra cheese spread on bottom bum and top with roasted peppers and salsa verde then top with burger and crispy hot pepper rings. Serves 3 

 

 

Merry Cooking! Happy Grilling! 

 

Please reload

SUBSCRIBE FOR UPDATES

RECENT RECIPES

OH MY Australian Grassfed Burger

1/6
Please reload

INSTAGRAM
TWITTER
  • Facebook Grunge
  • Twitter Grunge
  • Instagram Grunge
SOCIAL

© 2019 Merry Graham

Designed by TTBM Entertainment

CONTACT