luckytrim
Chef Extraordinaire
ZIPPERS
(So-called because they are "Zippy")
1 1/2 pounds lean ground beef
2 tsp. olive oil
3/4 c. finely chopped red onion
1 tsp. minced garlic
1 TBL chili powder
1 tsp. ground cumin
1 tsp. ground black pepper
1/4 tsp. red pepper flakes
1/2 tsp. Habanero sauce (or more!)
1 TBL. Worcestershire sauce
Salt to taste
1 TBL butter
2 TBL chopped scallions
1/2 c. dry red wine (I used a Cabernet)
1/4 c. chicken broth
2 tablespoons chopped parsley
5 soft Kaiser rolls, split
Place the ground beef in a large stainless steel mixing bowl.
Heat oil in small cast-iron skillet.
Add onion and stir-fry until just wilted. Add garlic and continue cooking
briefly, stirring constantly. Be careful not to burn the garlic.
Remove from heat and allow to cool.
Add onion mixture, chili powder, cumin, Hab sauce, ground pepper,
red pepper flakes, Worcestershire sauce and salt to the mixing bowl and
mix well.
Divide the mixture into 5 patties of equal size.
Heat your grill. When it's quite hot, place the patties on the grill.
Cook on one side till nicely browned, then turn and cook an internal temp. of 160F for medium. Cook longer if you like your burgers more to the well-done side. When done place on a warm platter and set aside.
While the burgers are grilling, heat the butter in a small skillet. Add the scallions and cook, stirring, for 1 minute. Add the wine and broth and let cook until reduced by about half. Season with salt and pepper if you deem it necessary.
Spoon over burgers and sprinkle with parsley. Bun 'em up, and serve with the usual suspects offered at the side.
Serves 4.
(So-called because they are "Zippy")
1 1/2 pounds lean ground beef
2 tsp. olive oil
3/4 c. finely chopped red onion
1 tsp. minced garlic
1 TBL chili powder
1 tsp. ground cumin
1 tsp. ground black pepper
1/4 tsp. red pepper flakes
1/2 tsp. Habanero sauce (or more!)
1 TBL. Worcestershire sauce
Salt to taste
1 TBL butter
2 TBL chopped scallions
1/2 c. dry red wine (I used a Cabernet)
1/4 c. chicken broth
2 tablespoons chopped parsley
5 soft Kaiser rolls, split
Place the ground beef in a large stainless steel mixing bowl.
Heat oil in small cast-iron skillet.
Add onion and stir-fry until just wilted. Add garlic and continue cooking
briefly, stirring constantly. Be careful not to burn the garlic.
Remove from heat and allow to cool.
Add onion mixture, chili powder, cumin, Hab sauce, ground pepper,
red pepper flakes, Worcestershire sauce and salt to the mixing bowl and
mix well.
Divide the mixture into 5 patties of equal size.
Heat your grill. When it's quite hot, place the patties on the grill.
Cook on one side till nicely browned, then turn and cook an internal temp. of 160F for medium. Cook longer if you like your burgers more to the well-done side. When done place on a warm platter and set aside.
While the burgers are grilling, heat the butter in a small skillet. Add the scallions and cook, stirring, for 1 minute. Add the wine and broth and let cook until reduced by about half. Season with salt and pepper if you deem it necessary.
Spoon over burgers and sprinkle with parsley. Bun 'em up, and serve with the usual suspects offered at the side.
Serves 4.
