Indulge yourself with this delicious southwest style burger. Ground chuck beef marinated with lime juice and cilantro then seasoned with Red Robin seasonings. Pan cooked to a perfect sear for a tender and juicy burger. Top with a pepper sauce of yellow and red bell peppers, jalapeno and parsley. Add the Chili’s queso sauce and serve between two toasted onion burger buns. Serve with Red Robin seasoned steak fries. Also in the video I explain a few important burger grilling tips for a perfect burger every time. Enjoy!
Shopping List:
1 Lb. 80/20 ground chuck
Onion burger buns
Red Robin seasoning salt (or your favorite seasoning)
2 tbls. 100% Lime juice
2 tbls. finely chopped cilantro
1 pat of butter
Pepper Sauce:
¼ thinly sliced yellow bell pepper
¼ thinly sliced red bell pepper
¼ cup finely chopped flat leaf parsley
2 cloves thinly sliced garlic
¼ cup olive oil
1 finely diced jalapeno pepper
Chili’s Queso Sauce:
1 Lb. oz. Velveeta
15 ounce can Hormel Chili (No Beans)
½ tsp. Cayenne Pepper
1 tsp. Chili Powder
½ tsp. Cumin
2 tsp. Lime Juice
Directions:
Gently press out the ground chuck. DO NOT OVERWORK THE MEAT
Add the lime juice and the chopped cilantro.
Gently form into 2, ½ Lb. balls then gently form into patties and place in the ice box for 1 hour.
In the mean time, slice up the bell peppers, jalapeno pepper, garlic and the parsley. Set aside.
Also prepare the Chili’s queso sauce.
Add the Hormel chili to a skillet over medium heat and stir.
Add the Velveeta cut up into cubes to the chili and stir frequently to combine as the cheese melts.
Add the cayenne, chili powder, cumin and lime juice and stir to combine.
Once the cheese has completely melted set over a low stove setting to keep warm.
After 1 hour remove the ground chuck from the ice box and gently form into 2 patties.
Heat your skillet over high heat and add a dash of olive oil.
Season both sides of the patties generously with Red Robin seasoning salt.
Place the patties in the hot skillet and cook 3-4 minutes each side. This will give you a beautiful sear and a medium well doneness on the meat. A tip of knowing when to flip is when you see clear fluid oozing out the top of the meat when gently poked and the bottom edges have started to crust.
Flip the burgers and cook another 3-4 minutes.
Remove the patties from the skillet and allow to rest 2-3 minutes. DON’T GO POKING AT IT. THE JUICES WILL RUN OUT.
Add a pat of butter and a tsp. olive oil to the skillet and allow to melt. (The oil prevents the butter from buring) Scrap the bottom of the skillet to loosen some of that goodness from the burgers.
Place the burger buns in the butter and lightly toast for 20-30 seconds then remove.
In a separate skillet over medium high heat add ¼ cup olive oil and allow to heat.
Once the oil is heated add the peppers, jalapeno, garlic and parsley.
Stir and cook 2-3 minutes until lightly browned on the edges.
Add a burger to the bottom toasted burger bun.
Top the burger with the pepper sauce.
Pour the queso over the top and add the top toasted bun.
Serve with steak fries seasoned with Red Robin seasoning salt.
Enjoy!
Boo’s Block Cutting Board:
www.johnboos.com/
Music:
http://www.bensound.com/royalty-free-music
Song: “Happiness”
License: Creative Commons
Standard License
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