Aria Chef de Cuisine Shares Secret Turkey Burger Recipe
Tuesday, July 28, 2009
Ronnie Rios Aleman shared his turkey burger recipe with a mexican flair. He's Mexican American and made these burgers for his family. They're pretty spicy, but very flavorful and delicious. He calims that you don't even know that you're eating turkey, because they are that good!!!!
Chipotle Turkey Cheese Burgers with Lime-Cilantro Ranch dressing
Serves 8
1 T vegetable oil
3 cloves garlic
1 small red onion
2# Lean Ground Turkey meat
4oz can of chipotle peppers in adobo sauce, chopped
1 egg
1 sleeve Saltine Crackers, finely chopped
Half bunch cilantro, minced
8 slices pepper jack cheese
Salt and black pepper to taste
Lime-Cilantro Ranch dressing
2 cups Ranch dressing (homemade, or your favorite store-brand)
Half bunch cilantro, minced
Juice of 1 lime
Procedure:
Light your grill.
Heat a small sauté pan over medium heat. Mince the garlic and small dice the red onion. Add oil to the pan and gently sauté the garlic and onion for approximately 3 minutes or until translucent. Add a touch of salt and freshly ground black pepper. Immediately transfer to a plate and cool in the refrigerator.
In a large bowl, add the ground turkey, chipotle peppers, egg, crackers and cilantro. Add the cooled onions and garlic. Gently combine all ingredients until evenly incorporated.
Divide meat evenly into 8 portions and shape into patties.
Combine the Ranch dressing, cilantro and lime juice. Taste and, if necessary, add a touch of salt.
The grill should be hot and very clean to ensure that the turkey burgers do not stick. Season with salt and freshly cracked black pepper. Grill for approximately 5 minutes, then flip them and grill for another 4 minutes or until the meat is fully cooked. Top each burger with a slice of pepper jack cheese for the last 60 seconds of the grilling process.
Transfer burgers to your favorite sesame seed bun (toasted on the grill, of course!) and top with the Lime-Cilantro Ranch dressing.
Guacamole or Pico de Gallo also make a great accompaniment to these spicy Mexican style burgers. Enjoy!Labels: aria, grilling, mexican, recipes, ronnie aleman, spicy food, summertime, Turkey Burger
El Barco Mariscos..."To Dine For" by Maddie
Wednesday, August 27, 2008
After several failed attempts to get my friend Jordan to have dinner at Graham Elliot or L2O he finally told me to quit whining and would take me to a spectacular “gem”– a place with the “best ceviche in Chicago”.
As we drove west on Division, I guessed all of the wrong spots. Are we going to Takashi? Nope. Mexique? Nope. After all of my superciliousness and uninformed attempts at guessing our destination we arrived at El Barco Mariscos (1035 N. Ashland).
Upon sitting down at one of the communal-esque tables, our server set down a plate filled with crispy tortilla chips, salsa and mole. Not for the faint of heart, these were some seriously spicy but scintillating condiments. I delighted by the satisfying smoky Chile flavor from the tar looking mole – a smokiness I’d never experienced before.
Set down in front of me in what can only be described as a huge chalice (my first thought was Pimp Cup), filled with a cool and refreshing sangria– without any of chunks of wine soaked fruit getting stuck in the straw. Jordan, as it turns out, knows what he’s talking about. The ceviche arrived next on an oblong plate divided into three sections: octopus, fish, and shrimp. Each prepared the same and included tiny bits of tomatoes, generous chunks of perfectly ripe avocado and as promised the freshest seafood I have ever had in Chicago. The preparation was so simple that we were instructed to take a lime from the cute wire basket on our table and squeeze fresh juice over the entire dish. The octopus was my favorite – just chewy enough not to be chewy and lacking nothing in flavor.
The other dish we tried was the whole fried Red Snapper. I generally shy away from whole fish – not because I don’t enjoy it but because I’m a hypocritical conservationist. I have trouble seeing the head and the eyes staring at me. Let me just say I got over it quickly and was soon enjoying the flavorful fish cooked with garlic and green onions. I’m embarrassed to admit that I eventually was picking up pieces with my fingers like other patrons – something only a place as affordable and relaxed, as El Barco Mariscos would welcome.Labels: ceviche, chicago dining, chicago restaurants, dining blog, el barco mariscos, fete chicago, fete select tv, maddie, mexican, restaurants, sangria
Ronnie Rios Aleman shared his turkey burger recipe with a mexican flair. He's Mexican American and made these burgers for his family. They're pretty spicy, but very flavorful and delicious. He calims that you don't even know that you're eating turkey, because they are that good!!!!
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