Friday, September 3, 2010

Ultimate Mexican Burger

Okay you guys.  If you know me, you may have followed my travels (and eats) throughout my stay in San Miguel de Allende.  If you did that, you know that there was a street food cart that served up life altering hot dogs and hamburgers.  I may not be able to crack the mystery of the taco cart (mmmmm, bistec, al pastor  . . . . tacos y gringas. . . . drool. . . . ), but the burgers, I have recreated (light shines and angels sing).

If you have ever read any of my other posts here, you know I tend to go with healthy, South Beach type recipes quite frequently.  This is NOT one of those recipes.  This recipe is covered in delicious, awesome, drippy, flavorful bacon fat.

Mexican Street Cart Burger

1 lb ground beef
6 or so strips of bacon (or more!); cut into bite sized pieces
American cheese
sliced ham (Oscar Mayer is just fine)
pickled jalapenos
white onion - diced
Roma tomatoes - diced
crema - optional
garlic powder
(tater tots with melty cheese sauce optional Fat American add-on)

Make your patties - crack in the egg, add 1/4 cup of breadcrumbs or so (depending on how wet the meat is - you want it to stick together into patties; if it's not, add a bit more bread), a tbsp or so of garlic powder and mix.  Form four patties and set aside.
In a large skillet (or on a nice big griddle if you have one), cook up the bacon til crispy then remove to a plate.  Pour off the bacon fat, but keep it!!!  You want to leave a little bit in the pan to keep the burgers from sticking, and may need to add more as you go.
Depending on the size of your skillet, add a patty or two (your griddle might fit all four burgers you lucky duck).  After a few minutes when the first side is cooked, flip the burgers.  Top with a slice of American cheese and a piece of ham.  In Mexico, they put the ham and then the cheese on, and somehow manage to flip the burger again and sort of crisp up the cheese or something - I was not capable of this.  My cheese just went all liquidy goopey and turned into a big mess so I didn't even try.
When the burgers are almost done, nestle the buns into that yummy bacon grease too to heat up and get a nice little bacony crust (adding more bacon fat bit by bit if you need it).  Plate the burgers onto the buns, and cover with the bacon pieces, ketchup, mustard (crema if you like it), the diced onions and tomatoes, and the jalapenos.
Repeat with remaining patties serving to your new faithful servants who will do just about anything you ever ask of them as long as you promise to make them these burgers again.

1 comment:

Quinn said...

Is it wrong that I am aroused by this blog post? Are you using our cow?