Feliz Cinco de Mayo! (Or, in English, Happy Fifth of Mayonnaise!)
Oh, I kid…
Anyhoo, this is the day when everyone is all about everything Mexican – not unlike St. Patrick’s Day, when everyone is Irish. However, unlike St. Patrick’s Day when the objective appears to drink yourself silly and be forced to wear hideous shades of green, Cinco de Mayo is more about the food. (At this point, I could say something about how Mexican food, as opposed to Irish food, actually tastes good but then I’m from Texas and kind of prejudiced, and don’t really want to offend my Irish readers – and I do have some – so I won’t.)
Where was I? Oh, yes – food.
I actually forgot today was Cinco de Mayo until Beloved reminded me last night and these burgers were already in the works. Nor had I planned on posting this recipe (I wasn’t sure what I was going to post about, to be honest), but it just seemed so perfect – to say nothing of delicious. I guess that makes me all serendipitous and stuff. But serendipitous or not, this really was good. You can increase or decrease the amount of chipotle and cumin to suit your tastes, and serve them bread if you prefer with your choice of condiments, of course. We ate ours bunless and with homemade mayonnaise, red onion, lettuce, tomato and pickle…and they were delicious.
A note about the chipotle peppers: I rarely use any canned ingredients anymore, but I have yet to try to make my own chipotle peppers in adobo sauce (it can be done, but is extremely time-consuming) so for now I’m using canned. Oh, well.
Guacamole Chipotle Burgers
2 pounds ground beef
4 canned chipotle peppers, seeded and minced
2 tablespoons canned adobo sauce
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons tallow or other cooking fat
1 1/2 teaspoons Kosher or sea salt
3/4 teaspoon freshly-ground black pepper
1 tablespoon ground cumin
1 1/2 cups guacamole
In a small, heavy skillet, melt the tallow over medium-low heat. Add the onion and cook until soft and translucent, about 5 to 7 minutes. Add the garlic and cook until soft and fragrant, 1 or 2 minutes more.
In a large mixing bowl, combine the ground beef, minced chipotle peppers and sauce, salt, pepper and cumin. Add the onion/garlic mixture and mix thoroughly but gently – over-mixing can cause the burgers to be tough. Using your hands, pat out 6 hamburgers that are about 1/2″ thick.
Grill the burgers over indirect heat on a charcoal (or gas, if you must) grill, turning once, until the juices run clear – about 4 or 5 minutes per side.
Top with 1/4 cup of freshly made quacamole and serve with tomatoes, lettuce, onions, pickles and condiments.