Garlic Chipotle Beef Burgers

Burgers are all about toppings. Meat itself doesn't have much spices so toppings is what makes this meal fancy. Getting the right meat is the key to have juicy burgers. Mince should have at least 15-20% fat ratio for tender, moist burgers. I love the smokey flavor of chipotle peppers in the patties. Here is my take on it.

Beef Patty Ingredients 

Beef mince 2 lbs

Onion 1 cup finely chopped

Cumin powder 2 tsp

Salt 1.5 tsp

Black pepper  1 tsp

Garlic powder 1 tsp

Chipotle peppers 2 

Method 

Finely chopped chipotle peppers. 

Mix everything  and let marinate for a couple of hours ideally or at least 30 mins.

 Form into 8 patties.

Grill on medium high for 3-4 mins each side.

Or use a frying pan and fry on medium high heat. 

Top with the cheese slices of choice in last min of cooking.

Chipotle Sauce

Chipotle pepper 2

Mayonnaise 2/3 cups

Grated garlic 1 clove

Lemon juice 1 tsp

Salt 2 pinches

Method

Add everything to your food processor and mix till combined.  Alternatively you can use a mortar pestle to grind the pepper and then add remaining ingredients and mix.

Guacamole 

Avocado 3

Jalapeno 2 tbsp chopped finely 

Coriander leaves 2 tbsp chopped 

Onion 2 tbsp chopped 

Lemon/lime juice 1.5 tbsp

Salt 1/5 tsp

Method

For chunky guacamole, use a fork and mash the avocados.  For fine guacamole  use a mortar pestle.  

Add the remaining ingredients and mix.

Toppings

Onion rings

Tomato slices

Cucumber slices

Lettuce of choice

Sunny side egg

Pickles 

Cheese ( I used cheddar and swiss slices)

Assembly 

Spread a thin layer of butter on the buns and toast till nice and golden. 

Spread chipotle dip at the followed by lettuce and tomato, then place your patty and guacamole.  

Spread chipotle dip on the top bun and you have your burger.

Chicken and Vegetable Bread

Dough Preparation 

Flour 4-6 cups

Yeast 1 tbsp

Sugar 3 tbsp

Olive oil 1/4 cup

Milk 1.5 cups

Warm Water 1/3 cup

Salt 2.5 tsp

Method

Mix warm milk, water, yeast, sugar and oil and let sit for 10 mins till it is nice and frothy. 

Add 2 cups of flour and mix, sprinkle salt and add two more cups of flour. Mix well. 

Depending on the climate you live in, you may need anywhere from 1/2 cup of more flour to all the way to last 2 cups. 

Knead the dough for around 10 mins till it is nice and soft. Dough should bounce back when poked and not sticky at all. It means enough gluten has developed in the dough and your bread will be nice and chewy.

Put the dough in a greased bowl, cover and leave to rise for a couple of hrs in a warm place.

After it has doubled in size ,punch it down to release the air. Roll the dough into a log shape and cut into 8-10 equal portions. 

Make the balls and cover. Let them rest for  second rise for about another hour or till they are almost double in size.

Filling

Peas 2 cups

Carrots 1 cup

Corn 1 cup

Boiled/fried chicken  3 cups

Green onion 1/2cup

Salt 1.5 tsp

Black Pepper 1 tsp

Cream cheese 1/2 cup

Flour 1/4 cup

Butter 1/4 cup

Milk 1 cup

Chicken stock/water 1/2 cup

Egg 1 beaten 

Method 

Melt butter in a sauce pan, add flour and cook for a couple of mins while stirring continuously.  You want to get the rawness of flour out not brown it so keep the flame at medium low.

Remove from heat and add cold liquid while whisking continuously.  There should not be any lumps.

Bring it back to the stove and cook while whisking continuously till it's nice a bubbly. 

Add salt, pepper and cheese and mix well. Taste for the seasonings. 

Transfer to a bowl and cover with cling film. Make sure cling film is touching the sauce to avoid the crust on the sauce. Let it cool.

Fold the vegetables and chicken gently into the sauce and your filling is ready.

Assembly 

Roll the dough to 2/3 cm thickness into a rectangular kind of shape.  

Brush the edges with egg wash on longer side of the triangle.  On a 45degree angle cut through the dough on both sides leaving enough space in the middle to hold the filling. Cuts can be anywhere from a cm to and inch apart.

Put the filling in log shape in the center and start braiding alternating each side. Strands should be close each other or filling will ooze out.

Put them on a lined baking sheet leaving 3-4 inches apart. 

Cover and let rise for another 20-30 mins. 

Preheat your oven at 360 for at least 20 mins.

Brush top of the braids with egg wash and sprinkle some sesame or black seeds.

Bake for 20-25 mins till tops are nice and golden.  Transfer to a cooling rack or serve immediately.