El Paso Asiago Rodeo Burger
My world famous El Paso Asiago Rodeo Burger (invented 2012).
1/2 lb ground chuck (85%/15%)
1/2 lb ground sirloin (95%/5%)
1 tsp garlic powder
1 tsp chili powder
fresh ground sea salt
fresh ground black pepper
The burger meat is half chuck and half sirloin. I took this idea from Alton Brown. The mix makes a good flavor and the burgers will be nice and juicy.
1lb of meat will make 3 hand-formed 1/3 lb burgers or four hand-formed 1/4 lb burgers.
The seasonings are garlic powder, chili powder, sea salt and black pepper. Alton only puts salt into his burger mix, but for my El Paso recipe I need a little bit of garlic and chili.
I made 3 hand-formed 1/3 lb burger patties. I heated a pan with a tablespoon of olive oil and fried the burgers for 2 minutes on each side. This seals the meat with a nice crispy crust. Then I moved the burgers to a 450 broiler oven for 5 minutes. This makes sure the burgers are cooked all the way through.
These are the asiago cheese bagels (from Panera). I decided to use these instead of a regular hamburger bun because they have a distinct flavor and are more solid. Also… they are just awesome!!!
Here is the final product. One burger per bagel. Topped with a slice of cheddar cheese (moar cheez!) and 3 slices of crispy bacon. Also my signature “secret recipe” homemade El Paso sauce. (Details of the secret recipe can be yours for just $5.)
The burgers were served with a side of Dad’s homemade salsa. It contains sweet red peppers, Mexican poblano peppers, red onion, red tomato, yellow tomato, cucumber and fresh cilantro (he calls cilantro “coriander” because he is English and that’s what they call it there). Here is a picture of his ingredients.