Pizza Burgers

As I mentioned in my last post, my life has changed a lot lately. My work schedule has been a bit crazy and I've been keeping some odd hours. It sort of feels like I've been living in bizzaro-world. The check-out guy at the grocery store recently told my husband and myself to have a good evening. I was so confused... then I realized it was almost 3 pm. I'd been awake for two hours, at most. Luckily, this isn't going to last a whole lot longer.

I recently had about a half of a loaf of some really delicious focaccia bread to use up. Conveniently, I came across a pizza burger recipe that used focaccia instead of regular buns. It sounded interesting to me, and my husband is always up for things involving pizza. Or burgers. I didn't follow the recipe closely but I don't think I'd change a thing about what I did.

This was really good. I don't think focaccia is necessary, but if you have it, I think it added a little something.

Pizza Burgers
Inspired by Rachael Ray
Makes 2 burgers
Cook & Prep Time - 20 minutes

INGREDIENTS
1 jar spaghetti sauce or pizza sauce
1-2 TBSP olive oil
1/2 lb ground beef
1/4 lb Italian sausage
15-20 slices pepperoni, cut into small pieces
1/2 small onion, diced
2-3 cloves garlic, minced
salt & pepper
~1/2 tsp Italian seasoning (I'm guessing - I eyeballed it)
1-2 leaves basil, chiffonade (optional)
mozzarella cheese
focaccia bread, cut into two burger-sized pieces.

DIRECTIONS
In a small pot, heat up the spaghetti sauce.

Heat up a couple of TBSP oil in a medium pan over medium heat.  Also pre-heat the broiler.

In a medium bowl, mix together the ground beef, Italian sausage, pepperoni, onion, garlic, salt, pepper, Italian seasoning, and basil. Form into two patties. Add to the pan and cook for about 5-7 minutes per side, or until cooked through.

Transfer the burgers to a cookie sheet and top with spaghetti sauce and mozzarella cheese. Put under the broiler for a few minutes, until the cheese gets bubbly.

While the burgers are under the broiler, toast the focaccia buns for a couple of minutes (I did this in my toaster oven).

Put the burgers on the toasted buns and enjoy!

Queso Fundido Burgers

When I was on vacation a couple of months ago, the resort we stayed at had a great Mexican restaurant. One of the times we ate there, the hostess gave me a Spanish-language menu. I don't speak the best Spanish, but I do alright. It ended up being a great thing, because the Spanish menu had Queso Fundido on it. Turns out the English menu did too, but they called it something like "Melted Cheese Dip." Apparently we were supposed to understand that meant something different than a pot of melted cheese with tortilla chips to dip in them. I knew it was going to be great when the waiter came out with a smoking molcajete filled with the cheesy goodness. I've been searching for similar recipes ever since we got home. 

Of course, if I do find one, I'm going to have to find a molcajete to prepare it in, but I'm not concerning myself with that too much. They sell those at Williams Sonoma, right? 

Anyway, my search for the perfect queso fundido recipe led me to this recipe. My love of Rick Bayless recipes is no secret. My love of burgers isn't, either. Combine the two? I'm in.

This was a really good burger. The combination of beef, chorizo, and roasted poblano was great. However, the chorizo was a bit strong and I think this burger would also be great without it. I'm considering making them again soon without the chorizo and with ground turkey or chicken instead of ground beef. I'll let you know how that goes.

Queso Fundido Burgers

Recipe by Rick Bayless, adapted

Makes 3-4 burgers

INGREDIENTS

1 poblano pepper

1 large onion, half minced and half sliced

2-3 cloves garlic, minced

1 lb ground beef

1/4 lb chorizo

1 chipotle in adobo, seeded and finely minced

salt & pepper

Sliced Monterrey Jack cheese

toasted buns

DIRECTIONS

To roast the poblano, preheat the oven to 450. Put the poblano in the oven for 5 minutes. After 5 minutes, turn it over and roast it for 5 more. Repeat this process until it's blistered and blackened all over (this took me about 20 minutes). 

Take it out of the oven and put it in a ziplock bag for about 20 minutes. After about 20 minutes, take it out of the bag and peel off the skin (it's really more like a combination of peeling and rubbing) and take out the seeds and ribs. Chop the poblano into a small dice.

In a large bowl, combine the ground beef, chorizo, minced onion, garlic, poblano, salt & pepper, and the chipotle in adobo. Divide the meat into 3-4 equal portions (depending on how big of a burger you want). 

Heat a large pan over medium heat. Put a couple TBSP of oil in the pan. Put the burgers in the pan and cook for about 5 minutes a side.

Meanwhile, put another couple of TBSP of oil in another pan and cook the sliced onions till not quite yet caramelized. 

In another pan or in the oven, toast the buns.

Just before the burgers are done, preheat the broiler.

When the burgers are done, top them with the sliced Monterrey Jack cheese and put under the broiler for a few minutes, until the cheese gets melty and bubbly. 

Take out of the oven and put the burgers on the toasted buns. Top with the fried onions and enjoy.