Sante Fe Cantina Burgers with Queso Chorizo, Jicama-Mango Slaw and Smoky Pinto Hummus
These burgers are inspired by bold flavors often found in Hispanic cooking and foods served in the Southwestern US.Creamy, oniony, sharp cheese spiked with spicy chorizo sausage; sweet, crunchy, ci...
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Cooking tools:
- Grill
- Grill rack
- Grill cover
- Mixing bowl
- Fork
- Plastic wrap
- Parchment paper
- Refrigerator
- Whisk
- Pan
- Fire-proof saucepan
- Saucepan
- Potato masher
- Pastry brush
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Kitchen scale
- Tongs
- Serving platter
- Napkin
Ingredients
- 1/3 cup Boursin shallot & chive cheese
- 1/4 cup fresh farmer’s cheese
- 1 1/2 cups (4 ounces) shredded Manchego cheese
- 1 cup (4 ounces) shredded Colby-Jack cheese
- 3/4 cup finely chopped Spanish chorizo (casings removed, if necessary)
- 3 tablespoons fresh lime juice
- 1 tablespoon butternut squash seed oil (if unavailable, use walnut oil)
- 1 teaspoon honey
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon sea salt
- 2 cups julienned fresh peeled jicama
- 1 1/2 cups (4 ounces) julienned fresh mango (not fully ripened or it will be too soft to julienne)
- 2/3 cup peeled, seeded and chopped fire-roasted fresh green chile peppers
- 1/3 cup diced red onion
- 1 tablespoon minced fresh garlic
- 2 teaspoons ground ancho chile pepper
- 1 1/2 teaspoons coarse ground black pepper
- 1 1/2 teaspoons sea salt
- 2 1/2 pounds freshly ground beef chuck
- 2 tablespoons olive oil
- 1/2 cup diced yellow onion
- 3 seeded and finely chopped chipotle peppers in adobo + 2 teaspoons adobo sauce
- 1 – 15 ounces can pinto beans, drained and rinsed
- 1/2 cup Sutter Home Chenin Blanc wine
- 1 tablespoon sherry vinegar
- 1 teaspoon roasted ground cumin
- 1/2 teaspoon dried Mexican oregano
- Vegetable oil, for brushing the grill rack
- 6 bakery Vienna burger rolls, split (egg-wash-glazed, with a slightly crisped crust and a soft, tender interior)
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