Sunnys Green Goddess Mussels Recipes

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SUNNY'S SPICY GREEN GODDESS BURGER



Sunny's Spicy Green Goddess Burger image

Provided by Sunny Anderson

Categories     main-dish

Time 2h25m

Yield 4 burgers

Number Of Ingredients 16

1 1/2 pounds ground chuck (80% meat, 20% fat)
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
Freshly ground black pepper
1 cup jalapeño jelly
1/4 cup fresh cilantro, roughly chopped
1/4 cup fresh dill, roughly chopped
1/4 cup fresh mint, roughly chopped
1/4 cup fresh Italian parsley, roughly chopped
2 scallions, white and green parts, finely chopped
1 jalapeño, finely chopped, seeds included
4 hamburger buns, warmed in foil over the indirect heat of the grill for 15 minutes
4 slices pepper jack cheese
Lime wedges, for spritzing
4 handfuls jalapeño-flavored kettle chips
2 avocados, mashed and seasoned with salt

Steps:

  • For the patty. In a large bowl, add the beef and gently break it up so it isn't in one big lump. High over the top, sprinkle the salt, cumin and a few nice grinds of black pepper. With your less dominant hand, make a claw or pitchfork and fold the beef over itself while turning the bowl with your other hand. The goal is to blend but not over-mix the beef. Divide into 4 equal parts and make into balls. Cover and let them rest at room temperature for 2 hours.
  • For the glaze. In a medium bowl, add the jelly, cilantro, dill, mint, parsley, scallions and jalapeno. Stir to combine.
  • To grill and glaze. Heat the grill to 400 degrees F.
  • Press or form each ball of beef into a patty slightly larger than the circumference of the buns. Place over the direct heat of the grill and cook until they release, about 4 minutes. Flip the burgers, move to the indirect heat of the grill and immediately top each with a nice spoonful of the glaze. Continue to cook until desired doneness.
  • For serving: To build the burgers, start on the bottom buns and build up. Place the cheese, grilled and glazed patty, a spritz of lime and a handful of chips on each. Smear equal amounts of avocado on the inside of each top bun. Top the burgers and serve.

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