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The Chihuahua Burger

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Nutrition Facts

Serving Size: 10.5 oz
Amounts Per Serving
Calories 890
Calories from Fat 480
% Daily Value*
Total Fat 54g 83%
Saturated Fat 21g 103%
Trans Fat 0g  
Cholesterol 180mg 61%
Sodium 1260mg 52%
Potassium 650mg 19%
Total Carbohydrate 44g 15%
Dietary Fiber 8g 31%
Sugars 8g  
Protein 57g  
 
Vitamin A 2% Vitamin C 15%
Calcium 4% Iron 35 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Burger
Serving Size: 10.5 oz

Ingredients

Amount Ingredients
Chipotle Jalapeno Relish
2 cups Custom Culinary® Gold Label Jalapeno Relish
1 Tbsp. Custom Culinary® Master's Touch® Chipotle Flavor Concentrate
Chihuahua Burger
4 oz. Ground Pork
2 oz. Chorizo
1/2 oz. Roasted Poblano Peppers, Peeled, Chilled, Seeded, Small Diced
3/4 oz. Chihuahua Cheese
1/2 oz. Iceburg Lettuce, Shredded
1 ea Telera or Bojillo Bun, Toasted

Recommended Products: 5204 Master’s Touch® Chipotle Flavor Concentrate, 6327 Gold Label Jalapeño Relish

Directions

  1. In a small bowl, combine ingredients for the Chipotle Jalapeno Relish. Cover and set aside until needed.
  2. In a small mixing bowl, blend ground pork, chorizo and poblano peppers until evenly blended. Form into a round patty.
  3. Preheat a flat top griddle to 350°f. Place the chorizo pork patty on preheated grill. Cook for a total of approx. 12 – 14 minutes turning 3 times to assure even cooking. Always cook to well done, 165°F internal temperature measured by a meat thermometer.
  4. While the burger is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted, then remove and reserve.
  5. To assemble the burger, place the cooked poblano chorizo pork burger on the bottom bun, top with the Chihuahua cheese, melt if desired. Top with the Chipotle Jalapeno Relish, lettuce and the top bun.
Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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