With every bite of this burger, you'll feel like you're strolling down the lively streets of Mexico.
But here's what makes it even more exciting–using beef tallow makes this burger incredibly flavourful and juicy. Beef tallow, which is basically the fat from beef, has been used for ages as a secret ingredient that adds a ton of flavour to dishes. In this recipe, I've made it the star, infusing every part of the burger with its rich, savory goodness. And here's a little fun fact: this recipe is inspired by a real burger served in Australia by a famous fast food chain. It's like bringing a taste of the world into my kitchen, and now I'm passing it on to you.
YIELD: 4 BURGERS
PREP TIME: 20 MINUTES
TOTAL TIME: 45 MINUTES
INGREDIENTS
- 1 large tomato
- 1 jalapeño
- 1½ teaspoons sea salt
- 1½ teaspoons black pepper
- 9 tablespoons beef tallow, divided
- 4 brioche buns
- 2 pounds (900g) ground beef
- 8 tablespoons crema Mexicana
- ¼ yellow onion, finely diced
- 1 head green leaf lettuce (4 leaves)
- 8 ounces (225g) Swiss cheese slices (about 8 slices)
For the salsa:
- 1 large tomato
- 1 bell pepper
- 1 Anaheim pepper
- 1 jalapeño
- ½ bunch of cilantro, chopped
- Juice of ½ lime
- 1 garlic clove, grated
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
METHOD
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Preheat the oven broiler to 550°F [290°C], or as high as it will allow (SEE NOTES).
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Arrange 1 tomato, the bell pepper, the Anaheim pepper, and 1 jalapeno on a large baking sheet lined with parchment paper. Broil for 6 to 8 minutes, or until the vegetable sare blistered and blackened thoroughly on top.
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Remove the cores from the peppers and finely chop them. Place the chopped peppers in a medium bowl.
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Finely chop the roasted tomato and add it to the bowl with chopped peppers. Add the cilantro, lime juice, garlic, ½ teaspoon salt, ½ teaspoon black pepper, and cumin. Mix well to combine and set the salsa aside.
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Heat 2 tablespoons of beef tallow in a small pan over medium-high heat to 350°F [175° C]. Slice the remaining jalapeno into thin rings and fry the rings in the beef tallow for 1 to 2 minutes or until golden brown. Remove immediately and drain onto a plate lined with paper towels. Set aside.
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Cut the remaining tomato into thin slices and set aside.
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Heat a large pan over medium-high heat. Smear some beef tallow onto each side of the brioche buns, and toast them cut side down for 1 to 2 minutes or until golden brown. Set aside.
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In a medium bowl, combine the ground beef and 6 tablespoons of beef tallow and mix until well combined. Divide the ground beef into 8 palm-sized balls and form each into a patty.
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Add the burger patties to the large heated pan and season the top sides with salt and pepper. Cook to desired doneness, about 4 minutes on each side, turning once, and also seasoning the cooked sides with salt and pepper (SEE NOTES). Remove the patties from the pan once cooked and drain onto a plate lined with paper towels. Set aside (SEE NOTES).
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Assemble the burgers. Spread a spoonful of the crema Mexicana onto each bottom bun and then sprinkle each with diced onion. Place the lettuce leaves on top, then 1 burger patty, and top with a slice of cheese. Add another burger patty followed by another cheese slice. Top with the sliced tomato, a spoonful of salsa, some fried jalapenos, and a final drizzle of the crema Mexicana. Finish with the top buns and serve.
NOTES
- Alternatively, instead of broiling your vegetables, you can grill them over medium-high heat for 8 to 10 minutes, turning occasionally, or until the vegetables are blistered and charred. This will add a uniquely smoky and charred flavor to your salsa.
- Grilling is also an option to cook the buns and burger patties. Besides adding unique flavors, grilling is an enjoyable outdoor cooking experience, which makes it a preferred method for many burger enthusiasts, including myself.
- Use a meat thermometer to avoid overcooking the patties. A temperature of 120°F (49°C) in the center of the patties will get rare meat; 130°F (54°C) is medium-rare; 140°F (60°C) is medium; 150°F (65°C) is medium-well; 160°F (70°C) is well done. However, I strongly recommend sticking to medium-rare for this recipe.