The El Gringo Burger, masterfully crafted on the Big Green Egg, combines smoky, spicy, and fresh flavors into one delectable bite. Served on a toasted bun, the El Gringo Burger is a mouthwatering treat that’s sure to impress.
“Recipe courtesy of Two Bobs Bakery.”
Ingredients
- 3 lbs (1.25 kg) minced chuck/brisket burger blend
- 1 cup (250 g) finely diced red onion
- 1/3 cup (80 g) grated fresh garlic
- Stalks of 2 bunches of coriander/cilantro washed and chopped
- ¾ cup (180 g) smoked paprika
- ½ cup (100 g) ground cumin
- 1/3 cup (50 g) ground coriander
- 2 cups (350 g) grated aged cheddar
- 3-4 eggs
- Fresh green lettuce
- Blue corn tortilla chips
- 1 bunch fresh washed coriander/cilantro leaves
- 10 sourdough buns
Instructions
Set the EGG for direct cooking at 500°F/250°C with cast iron grate.
Method
- Add all ingredients except eggs into a mixing bowl and combine.
- Season well with salt and ground pepper, add 3 eggs, and check consistency. It should soften the burger patty mix but not be sticky to the touch.
- Make 10 burger patties and press with the EGG hamburger press on hot grate.
- Cook for about 4 minutes per side, to the desired internal temperature. Remove from heat and rest.
To serve:
Butter the buns and grill. Place guacamole on the bottom bun, top with lettuce, add the burger patty, and top with Smoked Jalapeño Ranchero Sauce. Finish with fresh cilantro / coriander leaves and blue corn chips. Serves 10.
Guacamole (make in advance) Instructions
Ingredients
4 ripe avocados – with stone and skin removed cut in halves
Juice and zest of 2 limes
½ cup (100 g) chopped scallions
½ cup (100 g) diced cayenne chilli – or to taste
1/3 cup (50 g) sour cream
Sea salt
- Toss avocado into blender with lime juice and zest and a pinch sea salt.
- Blend till combined. Add sour cream and blend again.
- Place mixture in a bowl, add chopped scallions, mix, cover, and chill in the refrigerator.
Smoked Jalapeño Ranchero Sauce (make in advance) Instructions
Ingredients
½ lb (250 g) ripe plum tomatoes
2-3 jalapeno peppers, seeded and chopped
2 bunches of coriander / cilantro
1 onion, chopped
3 cloves garlic
3 limes zest, and add juice to taste
½ cup (100 g) chipotle in adobo sauce
1½ tbs (20 g) smoked paprika
½ tsp (5 g) dried oregano
2½ tsp (10 g) cumin
Sea salt and ground pepper to taste
Set the EGG for indirect cooking at 125°F/50°C with the convEGGtor and a Big Green Egg cast iron skillet.
Method
- Saute crushed garlic and diced onions until translucent.
- Add chopped jalapeno and cook for 1-2 minutes.
- Add chopped tomato and cook until softened.
- Add apple or cherry wood chunks for a mild smoky flavor.
- Place the mixture in a roasting pan and smoke for 45 minutes.
- Raise the temperature to 375F/190°C to caramelize the ingredients.
- Remove from heat and place the mixture into blender.
- Add spices, chipotle, lime zest and coriander leaves. Blend until combined. Season to taste.