Tối qua thèm burger, tháng này báo toàn là burger, đem ra thử.
Ngon quá ngon-
Cooking burger last night using a June Rachel Ray recipe with a special twist.
The burger tasted very delicious with the mixture of crunchiness from the chips,
and the spiciness of chipotle and Jalapeno.
We ate so fast, did not have time for any pic, so here they are, from Rachel Ray website.
A note that I made a mayonnaise sauce to go with the original recipe.
This sauce was an alter version from the June Food & Wine burger recipe, which used
Worcestershire sauce instead of soy sauce, which I did not have any available.
The burger was served with the sauce and spicy horseradish mustard.
Here is my twisted version:
- 2-cups store-bought coleslaw
- 3 tablespoons chopped pickled jalapeno chiles
- 1/2 cup jarred sun-dried tomatoes, finely chopped
- 1 chipotle chile in adobo sauce, finely chopped, plus 3 tablespoon sauce
- 1/2 cup of mayonnaise
- a bunch of parsley
- 1 Tbsp red wine vinegar
- 1 Tbsp soy sauce
- 4 burger parties (I used BUBBA)
- Salt and pepper
- 4 tablespoons butter, softened
- 4 kaiser rolls, split
- 1 small red onion, thinly sliced
- 20 kettle-style potato chips
- Horseradish Mustard
- In a medium bowl, combine the coleslaw and jalapeños. <This is a dry salad texture that will go on top of your burger, the Russian sauce I made, bring this up quite a bit>. In a small bowl, combine the sun-dried tomatoes, chipotle chile and adobo sauce.<You can make more of this, I double the original recipes>
- In a small bowl, combine mayonnaise, parsley, red wine vinegar and soy sauce.
- Preheat a grill or grill pan to medium-high.Grill the patties to your liking. Grill the onion if you like (we did)
- Meanwhile, spread the butter on the rolls and grill until toasted. Adding the chips to the bottom, spread the tomato-chipotle mixture on top. Adding the onion.n Top each roll bottom with a patty, some coleslaw and sauces, then a roll top.