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Bleu Cheese Stuffed Bacon Burgers w/ Mango Relish

Sandwiches | November 24, 2014 | By

 

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   Peruvians have the negative reputation to be copycats. Nationals say that most can’t come up with anything interesting so they have to rely on foreign inspiration. This doesn’t have to always mean a bad thing though; one example of this is the evolution of the Hamburger. They first had thin, crêpe like hamburgers that would be placed between bread, filled with fried potatoes(French fries or Matchstick), lettuce, tomato, and every mayonnaise based sauce at their disposal, sold at all fried food places drunkards would frequent on weekends. Yet, in the past year or so, things have shifted in an enriching manner. It started with the opening of a hamburger restaurant owned by the beloved Gastón Acurio: Papachos, where they combine all sorts of gourmet morsels to compose lovely hamburgers. Soon other places began to open and strut their meaty stuff. The gourmet burger fad is still ongoing, with 2 more Papacho-esque restaurants open in the past 6 months. My own undertaking of a gourmet burger produced the following.

Bleu Cheese stuffed Hamburger with Bacon, Roasted Jalapeños, and a Mango Relish. (enough for 2 burgers)

  • 350g of Ground Beef
  • ¼ Tspn Cayenne Pepper
  • 1 Tbspn Brown Sugar
  • Salt/Pepper
  • 3 Jalapeños, cleaned
  • Vegetable oil
  • 4 cloves of Garlic.
  • 3 Tbspn Bleu Cheese
  • 3 Tbspn Cream Cheese
  • ¾ of a Tomato
  • ¼ of a Red Onion
  • 2-2½ Tbspn Finely minced Cilantro.
  • Half of a Mango
  • 1½ Tspn chopped Garlic.
  • 2 Large Lettuce leaves
  • 2 Hamburger Buns

 

Procedure:

   First, you’re going to want to mix the ground beef, cayenne pepper, brown sugar, and salt & pepper to taste. Put it in the refrigerator so the flavors can commingle. Next you’ll want to roast the jalapeños, put them in a tray with the cloves of garlic and some vegetable oil, place in a mini oven for 10-12 minutes at 180C (356F) or just until you can spread the garlic on the cutting board. When this is done don’t turn the oven off, you’ll want it for later. 

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   Mix the bleu cheese and the cream cheese well, in a bowl until homogenous. I suggest using different flavors of cream cheese to make things even more interesting. For this recipe I used smoked salmon flavored cream cheese.

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   Cut the onions, tomatoes, and mango into small 1-2 mm cubes and mix with minced cilantro and salt to taste.

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   Now, if you have a handy (although not necessary) stuffed hamburger maker, just use the instructions on the box for this next part. If not, cut the beef mixture into 2 halves. With one half, separate about 1/3 of it, roll it into a ball and leave aside. Roll what’s left into a sphere and flatten both of the balls out with the palm of you hand or a rolling pin (grease the rolling pin if so) until about 4-5mm thick. Make an indent in the larger piece expanding from the center until about 3-4mm from the edges. Fill the valley with the cheese mixture and top it with the smaller one making sure the meat part touches. Begin to fold over the meat so as to seal it, pinching it along its edges. Do this with the other half. Once they’re both done, place in a hot frying pan with oil until the meat turns a nice caramel brown.

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   Take them out of the oil and wrap bacon around them in an X formation, place them in the oven that was used for the jalapeños, still hot, until the bacon is cooked.

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   Spread the garlic on the bottom half of the hamburger bun; take the burgers out of the oven and onto the bun. Put the jalapeños, the lettuce, and the mango relish on in that order. Top that hamburger off with the second half of the bun and serve!

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   Sorry for not posting last week! Things got hectic and I wasn’t able to, I’ll keep on posting though like normal!

 

 

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