Churro Burgers

• 份量: 4 servings
• 准备时间: 40 minutes
• 总时间: 1 hour

配料

1/2 cup granulated sugar

2 tablespoons cinnamon

1 teaspoon mexican chili powder

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

pinch of salt

2 poblano peppers

peanut or vegetable oil

1/2 small onion (diced)

15 mint leaves (chopped)

juice of one lime

salt

1 cup water

1/3 cup butter

2 tablespoons sugar

1 teaspoon salt

2 cups flour

2 eggs

2 teaspoons vanilla extract

oil for frying (I use peanut)

1/4 cup mayo

1 tablespoon 100% dutch cocoa powder

1 teaspoon mexican chili powder

12 ounces ground beef (85%)

salt and chili powder

1/2 cup crumbled cotija

步骤

Make the churro topping

Mix the sugar with the cinnamon, chili powder, cumin, and paprika. Add a pinch of salt and stir to combine.

Make the poblano salsa

Preheat broiler to high and lightly brush the peppers with oil. Broil until charred on all sides, about 10 minutes on the first side, then flip every few minutes to char evenly. Transfer to a bowl and cover with plastic wrap to cool for 10 minutes.

Peel the skin from the poblanos and discard. Remove the seeds as well. Dice the roasted poblano and add to a bowl.

Add the onion and mint to the bowl with the poblanos. Add in the lime juice and a pinch of salt. Stir to combine and set aside in the fridge until ready to use.

Make the churros

Add the water to a pot and bring to a simmer. Stir in the butter, sugar, and salt.

Stir in the flour and cook, stirring, for about 5 minutes, until the dough is a smooth ball that almost has a plasticy feel and sheen to it.

Transfer to a bowl and spread it out. Allow to cool for 10 minutes.

Add the vanilla to the eggs and stir to combine. Vigorously beat in the eggs into the dough. Stir until fully combined.

Add the dough to a piping bag fitted with a large star tip.

Preheat oil to 350

Pipe the churro onto a piece of parchment paper in a spiral to form the bun. Flip the churro into the hot oil being careful not to splash it. Fry about 3 minutes, flipping half way through.

Transfer to a cooling rack, and sprinkle on the cinnamon sugar mixture immediately.

Chocolate mayo

Stir the mayo together with the chocolate, chili powder, and salt. Set aside in the fridge until ready to use.

Make the burgers and put it together

Roll the meat into about 1.5 ounce meatballs. Season with salt and chili powder.

Preheat a flat cast iron pan or griddle to high heat.

Add the burger balls and cook 2 minutes. Flip and use a spatula or burger press to smash the burgers as thin as you possibly can. Cook 2 minutes

Flip and add about a tablespoon of cotija to each patty. Then double up the patties.

Put down the bottom churro buns and add some of the chocolae mayo.

Add the double patties, then top with the poblano salsa.

Add the top churro bun and serve.

营养

• 卡路里: 1011 kcal
• 总脂肪: 61 g
• 饱和脂肪: 23 g
• 不饱和脂肪: 33 g
• 反式脂肪: 2 g
• 胆固醇: 205 mg
• 钠: 1120 mg
• 总碳水化合物: 89 g
• 膳食纤维: 6 g
• 总糖: 34 g
• 蛋白质: 28 g