Tortilla Wrapped New Mexican Chile Burger

How to make Tortilla Wrapped New Mexican Chile Burger Recipe - Don’t knock it ‘til you’ve tried it. The first time we served this burger at a party, the jokes were flying. A burger in a bun, wrapped in a tortilla? “The Carb Burger,” people called it. Then they started eating, and nobody was joking any more. We’re not recommending that you eat like this every day. All we can say is, it’s even better than it looks. And if you have any relish left over, enjoy it with your morning eggs.

GREEN CHILE RELISH:

2 New Mexican green chiles (or poblano chiles), roasted, peeled, seeded, stemmed, and roughly chopped

1/4 medium red onion, diced

1 tablespoon (1 g) chopped fresh cilantro

1 1/2 teaspoons (7.5 ml) fresh lime juice

3/4 teaspoon (4 ml) extra-virgin olive oil

1/2 clove garlic, peeled and minced

1/2 teaspoon (0.6 g) red pepper flakes

Kosher salt and fresh cracked black pepper, to taste

BURGERS:

1 1/2 pounds (680 g) ground chuck, or chuck for grinding

1 teaspoon (2.1 g) cumin seeds, toasted and ground

2 tablespoons (13 g) New Mexico Chile Ground (see Resources, page 201)

Kosher salt and fresh cracked black pepper, to taste

Oil for frying

8 slices pepper Jack cheese or your favorite cheese

4 burger buns, toasted

4 twelve-inch (30 cm) flour tortillas

1 egg mixed with 1 tablespoon (15 ml) water, for tortilla wraps

Method:

Make the green chile relish: In a small bowl, mix together the New Mexican chiles, red onion, cilantro, lime juice, olive oil, garlic, and red pepper flakes. Season with salt and pepper. Set aside until the burgers are ready.

Make the burgers: If you are grinding the meat, mix the chuck with the cumin and chili powder and grind according to the technique in chapter 1 (page 15). If you have ground meat, add the spices and mix thoroughly. Shape the burgers according to the technique in chapter 1 (see page 17).

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush oil onto the skillet and sear the burgers for 2 minutes per side. Skip the resting step. Instead, remove the burgers from the heat and transfer to a sheet pan. Quickly spread about 2 tablespoons (30 g) of Green Chile Relish on each one and quickly top with 2 slices of cheese. Let the burgers rest on the pan for a minute so the cheese sets.

Fill a saucepan (or Windsor pan) with 4 inches (10 cm) of oil and heat to 350°F (180°C, gas mark 4). spread green chile relish on bun. top with two slices of cheese.

invert burger, in its bun, onto center of a tortilla. wrap tortilla around burger. make overlapping folds. result should look something like a pentagon. use eggwash to hold down each fold. place burgers in pan, fold-side down.

FRY FOR 2 MINUTES PER SIDE.

While the oil is heating, wrap the burgers. Place each burger in a bun. One at a time, invert the burger, in its bun, onto the center of a tortilla and wrap the tortilla around it, making overlapping folds and using egg wash to hold down each fold. The result should look something like a pentagon.

Place burgers in the pan, fold side down. Fry for about 2 minutes per side until the tortillas are evenly browned and crispy. Serve immediately with green chile relish. YIELD: 4 burgers

Tortilla Wrapped New Mexican Chile Burger