Gourmet Food Delivery & Organic Food Online | Pastamoré

Recipe Main Cat | Chocolate Chipotle Burger

We have recently released a Dark Chocolate Balsamic Vinegar, and many customers have been asking what they can do with it.  The easy answer is to simply drizzle it over desserts, such as cheesecake or ice cream.  However, the great flavor of this fantastic balsamic vinegar works wonders with savory flavors.

Chiles and chocolate have been popular in desserts, and the flavor profile also works well with beef.  This recipe may seem like a strange combination, but you won't be able to put the burger down once you take a bite.  The chocolate balsamic offers a nice sweet, chocolatey undertone that can be tasted throughout the entire burger.

Ingredients:

Servings - 4

1 lb - ground beef (80/20 or 85/15 preferred)
1 Tbsp - Pastamore Dark Chocolate Balsamic Vinegar
1/2 tsp - salt
1/2 tsp - chipotle chile powder
1/4 tsp - black pepper
1/4 tsp - red pepper flakes
3-4 oz - aged Manchego cheese (regular Manchego also acceptable)
4 - sweet hamburger buns (e.g. King's Hawaiian hamburgers buns)
1 - large sweet potato/yam
2 - red bell peppers
1-2 cup - baby spinach
As needed - salt and black pepper
As needed - vegetable oil

Directions:

1.  Combine the ground beef, salt, chipotle chile powder, black pepper, red pepper flakes, and the Pastamore Dark Chocolate Balsamic Vinegar in a large mixing bowl.  Mix until evenly combined.  Form the meat into four even sized patties, and place on a plate to the side.



2.  Place a large pot of water on the stove over high heat.  While the water is heating, peel the sweet potatoes, and then cut the sweet potatoes into 1/4" thick slices.  Make the cut on a bias so that the pieces of sweet potato are longer.  Once the water has come to a boil, place the sweet potatoes into the water and cook for 5-7 minutes.  The sweet potatoes should only be partially cooked because they will be finished on the grill (and they will fall apart if over boiled).



3.  Turn on the grill to medium-high heat. 



4.  While the grill is heating, cut the red bell peppers in half lengthwise.  Dispose of the stems, veins, and seeds.  Lightly drizzle with vegetable oil, and rub to evenly coated.  Lightly coat with salt and black pepper.  Once the sweet potatoes have dried, oil and season them like the red peppers.  Slice the Manchego cheese.



5.  Place the burgers, red bell peppers, and sweet potatoes on the grill at the same time.  Cook the sweet potatoes until they have achieved nice grill marks on both sides.  Cook the red pepper in the same way, and their cook times should be very close.  Cook the burgers until the desired doneness has been reached.  Turn the burgers only once during the cooking process.  When the burgers are 1-2 minutes away from being completed, top with the Manchego cheese.  At the same time, toast the buns on the grill.



6.  Place the bottom of the bun on the plate, and then top first with the spinach.  Place the burger on top of the spinach, and then add the sweet potatoes.  Finally, top with the top half of the bun.  Place the grilled red bell pepper next to the burger and serve.

 

 

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