These ice cold Blackberry-Lemon Mint Juleps are a fragrant and refreshing twist on a classic. Perfect for sipping on a warm day!…
This post for Mojo Beef Burgers is part of the #BURGERMONTH celebration happening all month at Girl Carnivore and across the Web with 100 talented foodies. Be sure to follow #BURGERMONTH and BurgerMonth.com throughout May to check them all out!
The weather is getting warm, the grill is ready to be fired up, and National Burger Month has arrived! (Can you tell how excited I am for summer this year?) To celebrate the occasion, I have a new burger recipe to zest up your summer menus: Mojo Beef Burgers with Tequila-Lime Aioli. Mojo is a Cuban condiment typically used as a marinade or sauce served alongside meats. Traditionally made with sour oranges, garlic, smoky cumin, and herbs, Mojo is bright and aromatic. We enjoy it so much on grilled steak, I figured, why not try a burger with it? Full-flavored, fresh, and festive, these burgers are just begging to be served al fresco this summer!
In developing this recipe, my challenge came in infusing the meat with the Mojo sauce without causing the burgers to fall apart from too much added moisture. I ultimately decided to utilize a Mojo-soaked variation of the panade from the grilled meatballs I shared with you a few years ago. A panade is made from bread soaked in a liquid of your choosing. Milk is often used, as are marinades and broths flavored with aromatics. When the bread is soaked, it forms a paste-like consistency that melts into the ground meat. You only need a small amount of panade for burgers, and once the patties are cooked, the bread itself is pretty much totally undetectable. Burgers made with a panade stay juicy and tender, even when cooked to well-done.
I like to grind the meat for burgers myself whenever possible, but this recipe works (and was tested) with both home- and store-ground beef. If you’ve never tried grinding beef yourself, I highly encourage you to give it a go! With an attachment for your stand mixer, it isn’t a difficult process and the meat is incomparably fresh and tender. Once you try it, you might never look back! Want to get started? Check out my tutorial for grinding meat in your home kitchen. Whether you’re grinding the meat yourself or buying it pre-ground, you want to use chuck for this recipe. It’s a well-marbled cut of beef that will yield a juicy, well-flavored burger. I like to use a burger press (pictured above) for uniform patties, and always make a slight indentation with my knuckles in the center of each patty to keep the burger from swelling as it cooks.
These burgers are hearty, so you’re going to want to serve them on a substantial bun. We’ve been enjoying them on grilled brioche buns, as pictured here. (For a lower carb option, they’re also delicious served plated, sans bun.) My favorite cheese to melt onto Mojo Burgers is Manchego, a nutty sheep’s milk cheese from Spain. It brings a great element of nuttiness to the burger that pairs well with the flavors of the Mojo sauce. Grilled onions and sliced avocados are great accompaniments with the Tequila-Lime Aioli. Plantain chips are our favorite side for these burgers, with sweet potato fries a close second. (Not to mention the fact that you’re going to want to dip all the sides in that creamy, tangy, spiked aioli!)
While the Mojo Burger is my own contribution to Burger Month 2017, I’d like to thank the following for providing these fantastic prize packages to turn up the heat on this year’s grilling season! You can enter HERE for a chance to win all month long!*
- American Lamb Board: Prize boxes containing 5 pounds of ground lamb, an apron, and a meat thermometer
- Anolon: 10″ x 18″ Double Burner Griddle and Grill Pan
- Beef, It’s What’s For Dinner: Prize packs of beefy grilling-themed goodies
- Char-Broil: Char-Broil Kettleman Grill
- Curly’s BBQ: Curly’s BBQ Pork Pack
- Cuttingboard.com: Olive Wood Carver Board
- Melissa’s Produce: Baby Vegetable Box
- Primal Stone: XL Primal Stone
- Spiceologist: 4 Rub Grilling Spice Set
- Thermoworks: Thermapen Mk4 (a longtime favorite of mine!)
- Veal Made Easy: 5 pounds veal plus grilling gear
Mojo Beef Burgers with Tequila-Lime Aioli
These festive burgers, infused with citrusy Mojo Sauce, are perfect for warm-weather cooking! The recipe makes more aioli than you need for the burgers, but we like extra alongside for dipping fries or chips.
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon finely grated orange zest
- 1 teaspoon finely grated lime zest
- 2 garlic cloves, minced
- 1/8 to 1/4 teaspoon ground cumin (depending on how prominent a cumin flavor you like; I use 1/8 teaspoon)
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly-ground black pepper
- 1 tablespoon chopped fresh cilantro
- 1 slice farmhouse white bread, crusts removed, bread torn into small pieces (about 1/2 cup)
- 1-1/2 pounds ground chuck (80%/20%)
- 1 cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons grated lime zest
- 1 small garlic clove, minced
- 1 tablespoon tequila
- 1 large yellow onion, sliced 1/2-inch thick
- 1 avocado, halved and sliced 1/4-inch thick
- 4 slices Manchego cheese, Swiss, or Cheddar
- 4 brioche-style hamburger buns
- olive oil, for brushing
In a mixing bowl, stir together orange and lime juices, zests, garlic, cumin, oregano, kosher salt, pepper, and cilantro. Make a "panade" by adding torn bread pieces to the sauce. Stir to combine and let stand 5 minutes. Mash the soaked bread with the back of a spoon until the mixture is a paste-like consistency. Mix in ground beef until the panade is fully distributed (for tender burgers, don't over-mix).
Divide meat into 6-ounce portions and shape into 1/2-inch thick patties. (I use a burger press). Use your knuckles to make a slight indentation in the center of each patty for even cooking.
Heat grill over high heat. Oil grates or line with a non-toxic, nonstick grill mat.
Sear burgers over direct heat, about 3 minutes per side. Move burgers to indirect heat and continue cooking until desired doneness is reached, closing lid and topping with cheese to melt during the last few minutes of cooking.
Brush onion slices with oil. Grill onions over medium heat until soft and caramelized, about 5 minutes per side. Lightly brush insides of buns with oil and grill until toasted, about 1 minute.
Make Tequila-Lime Aioli
Whisk together mayonnaise, sour cream, lime zest, garlic, and tequila. Cover and refrigerate until ready to serve.
Assemble Burgers and Serve
Place grilled burgers on toasted buns and top with onions, sliced avocado, and aioli. Serve immediately with sweet potato fries or plantain chips.
*Striped Spatula, LLC is not responsible for the terms or fulfillment of the giveaways.
This holiday glazed ham recipe has been sponsored in partnership with California Giant Berry Farms. As always, all opinions expressed are my own.
Easter dinner (or brunch, depending on the year) always means one of two dishes for my family: roasted leg of lamb or glazed ham. Both are crowdpleasers, but when it comes to effortless, yet elegant entertaining for a large group, few dishes fit the bill more than spiral-sliced ham. Since this type of ham is pre-cooked, all you need to do is heat it through in the oven and caramelize the exterior with your favorite glaze. Like many, I love pairing sweet fruit with the smoky, salty flavor of ham. With spring heralding the start of prime strawberry season, it’s the perfect time to dress up your Easter ham with a fresh strawberry sauce. For my Strawberry-Chipotle Glazed Ham, I simmer strawberry puree with brown sugar, honey, and a touch of chipotle in adobo until thick and glossy, and brush it onto the ham for the last 30 minutes of baking. It’s some of the best flavors of spring, with a hint of heat in the background to balance the sweetness.
As I was sorting through my St. Patrick’s Day recipes last weekend, I was surprised to realize that I haven’t posted a corned beef recipe on the blog yet! It’s something we make every year, but also a dish with no shortage of recipes to choose from online. A couple of years ago, we got in the habit of beer braising our corned beef instead of the traditional boiling method. It gave such a nice flavor to the corned beef and felt extra-festive for a St. Patrick’s Day celebration. Of course, never leaving well enough alone, I swooped in this year with a spiked mustard glaze. We always serve our corned beef alongside the traditional mustards, so I figured, why not put that flavor directly onto the brisket itself? This Beer Braised Corned Beef with Whiskey Mustard Glaze is a twist on the traditional corned beef dinner, and we loved it.