I made a spicy, colorful pico de gallo by grilling slices of Maui onion and one red Fresno chile until slightly softened and browned...I also added green onion, diced yellow and orange tomatoes for a nice color contrast, lime juice, and cilantro. Then, I made a creamy chipotle-chive cream cheese spread for the toasted buns. The burger patty is a mixture of lean ground chicken breast and spicy Mexican pork chorizo. There’s also a double shot of cheese: small pieces of sharp cheddar are mixed into the burger mixture, forming gooey pockets of cheese...and the burgers are also topped with a slice of Monterey jack cheese. The finishing touch was slices of cooling, creamy avocado. Come check out this burger...and see how easy it is to whip up!
with Grilled Maui Onion-Fresno Chile Pico de Gallo
a Weekend Gourmet original
Step 1: Heat an oiled cast iron grill pan over med-high heat. Add four slices Maui onion and one Fresno chile and cook until the onion has grill marks and the chile is blistering. This takes 5-6 minutes. Remove from pan; chop the onion and seed/dice the chile. Make the pico de gallo by combining the chopped onion and chile, 1 diced yellow tomato, 1 diced orange tomato, 2 sliced green onions, the juice of half a lime, 1 tsp. dried cilantro, and salt/pepper to taste.
I hope that you’ll give these flavorful cheeseburgers a try very soon...they’re pretty much the perfect spicy kick for any upcoming Summer cookouts on your calendar! By the way, my Texas readers can find these delicious sweet Maui onions and spicy Fresno chiles in the Produce department of your local HEB grocery store.
Disclosure: Frieda's Specialty Produce sent me Maui onions and red Fresno chiles to facilitate this post. My comments on their flavor...and the cheeseburger recipe...are mine.