Celebrity chef Ingrid Hoffmann's latest cookbook, "Latin D'Lite: Delicious Latin Recipes With a Healthy Twist," is jam-packed with fresh, health-conscious Latin recipes — but that doesn't mean she won't splurge on the occasional burger.
Among Hoffmann's delicious and energetic takes on classic Latin dishes, the host of Cooking Channel's "Simply Delicioso" included several of her favorite "Indulge!" recipes. Ingrid showcases her Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise, complete with chucks of crumbled chorizo and melty Oaxacan cheese.
The next time you're in the mood to splurge, check out Hoffmann's bold burger recipe. And don't forget to pick up her new "Latin D'Lite" cookbook for loads of great Latin-inspired recipes and healthy dinner ideas!
Latin Burgers With Red Pepper Mayo and Caramelized Onion and Jalapeno Relish
- 2 medium jarred roasted red bell peppers, drained (for the mayo)
- 3/4 cup mayonnaise (for the mayo)
- kosher salt (for the mayo)
- freshly ground black pepper (for the mayo)
- 3/4 pound ground sirloin
- 3/4 pound ground chuck
- 1/2 pound raw Mexican chorizo, casings removed and crumbled
- 1 large yellow onion, grated
- ½ cup dried bread crumbs
- 1 tablespoon Ingrid's Delicioso Adobo Seasoning
- 2 tablespoons olive oil (for the relish)
- 2 large yellow onions, halved and thinly sliced (for the relish)
- kosher salt (for the relish)
- freshly ground black pepper (for the relish)
- 1/2 cup bottled jalapeño chile slices, drained (for the relish)
- 1/2 cup packed dark brown sugar (for the relish)
- 2 tablespoons canola oil
- 6 slices Oaxaca or mozzarella cheese
- 6 whole-grain hamburger rolls
- To make the red pepper mayonnaise, puree the red peppers in a blender or food processor. Add the mayonnaise and process until smooth. Season with salt and pepper. Transfer to a bowl, cover, and refrigerate for at least 4 hours, preferably overnight.
- Prepare the burgers by thoroughly mixing the ground sirloin, ground chuck, chorizo, onion, bread crumbs, and adobo seasoning* in a large bowl by hand. Form the burgers into 6 patties without pressing them too much, or they can become tough. *To prepare the Delicioso Adobo Seasoning, combine 2 tablespoons each lemon pepper, garlic powder, onion powder, dried oregano, dried parsley, achiote powder and kosher salt with 1 tablespoon ground cumin.
- Line a baking pan with waxed paper and put the burgers side by side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together.
- In the meantime, prepare the onion and jalapeno relish. Heat the oil in a heavy skillet over medium-low heat. Add the onion and season with salt and pepper. Add the jalapeños and the brown sugar. Cook, stirring occasionally, until the onion and jalapeños are caramelized and tender, about 15 minutes. Transfer to a bowl and let cool.
- To cook the burgers, preheat an outdoor grill to medium heat. Brush the grill grates clean. Lightly oil the grate. Place the burgers on the grate and cover with the grill lid. Cook, flipping the burgers every 5 minutes, until they are medium well and feel firm when pressed on top with a finger, about 15 to 20 minutes (due to the raw chorizo, do not cook for less time). Alternatively, the burgers can be cooked on a grill pan over medium-high heat: Add the burgers, then cover and let cook, lowering the heat as needed, and flipping the burgers every 5 minutes until medium well, about 15 to 20 minutes total. During the last few minutes, top each burger with a cheese slice. Remove from the grill.
- Spread about 2 tablespoons of the mayonnaise inside a roll. Add a burger and top with a couple of spoonfuls of the relish, and serve hot..