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Flavorbomb Burger

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Post Sat Jun 25, 2011 2:14 pm
beercuer User avatar
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Posts: 2287
Location: Southern Californy
I so enjoy a carne asada dinner. I wanted to incorporate this idea into a burger and experience all the flavors bursting forth in my mouth.

I had some prep work to do first. I made up a new batch or refried beans. Ain't nuttin' like homemade, and I just wuv my recipe for them. (Picture taken before beans finished reducing).

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Next up, I had to make some fresh salsa. Delicious! So far, so good.

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Okay, here's where the carne asada part comes in. It all begins with rub and marinade. I began with a 1/3 lb very lean ground chuck paddy. My rub of choice is Chef Merito's. That is just carne asada rub done right-- not too salty, and with a citrusy kind of accent to it that just explodes with fabulous flavors.

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Worked in the rub, and added olive oil and fresh squeezed orange. Let it refrigerate overnight.

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Grilled the paddy over the soft, glowing embers of mosquito lump, adding yet another bite of lavor.

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Here we go, time to build. Used some of the refried beans as a spread on one of the buns. Topped with queso fresco ("fresh cheese"). For those who do not know, queso fresco is a crumbly cheese with a taste that is reminiscient of cottage or maybe even a little montery jack cheese. Whatever, that cheese goes with refried beans like steak and taters.

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Then follows the paddy and salsa topping.

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Now all we've got to do is top it with a red cabbage cole slaw and plate it. Used a 7-grain roll. Accompanied by baked organic blue corn tortilla chips, with plenty of remaining salsa to dip from.

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For dessert, I enjoyed some sliced homegrown orange seasoned with "true" Ceylon cinnamon and some raspberries. Wow!-- all the different flavors still keep exploding!

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Lastly, I cannot fail to give mention to a most enjoyable glass of Hearty Burgundy. :D

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Post Sat Jun 25, 2011 2:26 pm

Posts: 187
First, I thought, "Oh, that'll be good. A carne asada seasoned burger with a salsa topping and some refried beans on the side." And then you put the beans on the burger...and then the QUESO FRESCO and I was all like, "OH NO HE DIDN'T!"

But you did. And it's awesome.
A bbq is only PARTLY about the food. It's MOSTLY about getting together and hanging out in the backyard with friends.

Post Sat Jun 25, 2011 2:27 pm

Posts: 187
But where's the Modelo?
A bbq is only PARTLY about the food. It's MOSTLY about getting together and hanging out in the backyard with friends.

Post Sat Jun 25, 2011 2:34 pm
smokin'gal well done
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Posts: 1541
Location: Seattle, WA
Delicious looking meal beercuer. I bet that wine was the perfect finish to it too. :D

Post Sat Jun 25, 2011 9:52 pm
beercuer User avatar
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Posts: 2287
Location: Southern Californy
Thank you very much, CookinWithFire and Smokin'gal :D

CookinWithFire-- You are very right... Modelo would have been a most appropriate accompaniment. I just wanted to experience these eats this time as more like a fine dining dinner rather than as a meal. Part of the inspiration for the beans on the bun came from the TV show "Jamie Oliver's Food Revolution" who did likewise.

Smokin'-- Cheers! Yes, the wine was as the icing on the cake. Enough of that and I could have tipped the wine steward, feeling all tipsy. :D
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Post Sat Jun 25, 2011 11:22 pm
Bob-BQN User avatar
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Location: Texas
Wow! That tops the burger I had for dinner! Looks very tasty! :D
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Post Sun Jun 26, 2011 12:49 am
beercuer User avatar
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Location: Southern Californy
You are too kind, Bob. :D
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Post Mon Jun 27, 2011 8:01 am
Griffin well done
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Posts: 3312
Location: Dallas, Texas

Very inventive. Way to think outside the bun. :lol:

Since its got a mexican theme, next time you should go with a telera or birote bun and make it more like a torta. Bet that would be good.

Post Mon Jun 27, 2011 1:44 pm
beercuer User avatar
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Posts: 2287
Location: Southern Californy
Thank you, Griffin :D

Your idea is indeed an excellent one, only that I need to avoid as much refined grains as I can. Now if I could find whole wheat or multigrain varieties...
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Post Mon Jun 27, 2011 4:01 pm
Grillslinger BBQ Deputy
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Posts: 2392
Location: Irving, TX

Looks fantastic. Thanks for sharing!

Post Tue Jun 28, 2011 2:11 am
beercuer User avatar
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Posts: 2287
Location: Southern Californy
Why, thank you, Grillslinger! :D Great to 'see" you again.

You know, I've been having a craving for another one, ever since I had this one. So that's on the menu for dindin tomorrow. :D
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Post Tue Jun 28, 2011 9:42 am
Grillslinger BBQ Deputy
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Posts: 2392
Location: Irving, TX

Then make two and send one over.

Post Tue Jun 28, 2011 1:30 pm
beercuer User avatar
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Posts: 2287
Location: Southern Californy
Ah, but if I only had a transporter like in Star Trek, I'd upload you one in a heartbeat, Grillslinger! :D
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Post Tue Jul 12, 2011 2:09 pm
Dyal_SC well done
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Posts: 3712
Location: Lexington, SC
I am literally salivating! :shock:
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Post Tue Jul 12, 2011 9:23 pm
beercuer User avatar
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Posts: 2287
Location: Southern Californy
Wow! Thank you, Dyal, and thank you for the inspiration. I know that the cole slaw is what really kicked this burger up a notch. I am going to use that idea for a near future completely different kind of burger, too. :D
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