Texas-Style Beef Burger with Pinto Beans, Bacon, and Green Chiles
Robert Del Grande is the chef/owner of Houston’s Cafe Annie, an award-winning restaurant that Gourmet magazine calls one of the top 50 restaurants in the nation.
Cafe Annie is a showcase for southwestern cuisine, and this burger recipe that Robert so generously contributed reflects his Texas-size sensibility— and tastes.
He advises that a knife and fork may be required if you really load up the burgers. Make sure you have a Texas-size appetite to tackle this meat eater’s dream.
INGREDIENTS
MAKES 4 BURGERS
- 1 cup dried pinto beans, rinsed and picked over
- cups water, plus more if needed
- cloves garlic, peeled
- 1 small yellow onion, chopped
- 1 plum tomatoes, cut into ¼-inch dice
- 1 medium-size fresh serrano chile peppers, seeded and minced
- teaspoon kosher salt
- ¼ cup fresh cilantro leaves, coarsely chopped
- 1 large fresh poblano, Anaheim, or New Mexico green chile peppers
- thick slices smoked bacon
- pounds freshly ground beef chuck
- tablespoons olive oil
- 1 teaspoon salt
- 1teaspoon coarsely ground black pepper
INSTRUCTION
- Combine the beans and water in a medium-size saucepan.
- Slowly bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes.
- Add the garlic, onion, tomatoes, serranos, and kosher salt and continue to simmer, stirring occasionally, until the beans are tender, about 1 hour.
- Add more water, if necessary.
- The beans should be thick and not too soupy. (The beans can be prepared 1 day ahead. Refrigerate and reheat when needed.)
- Keep warm and, just before serving, bring to a simmer and stir in the cilantro.
- Meanwhile, lightly rub the poblanos with oil, and then char them over an open gas flame or under a hot broiler.
- Allow the chiles to cool.
- Scrape off the charred skins and discard the stems and seeds.
- Cut each chile lengthwise into ¼-inch-wide strips and set aside for topping.
- In a large, heavy skillet over medium heat, cook the bacon, turning it occasionally, until crisp, 5 to 7 minutes.
- Transfer to paper towels to drain, then break into pieces and set aside for topping.
- In a large mixing bowl, combine the ground chuck, olive oil, salt, and pepper.
- Shape the mixture into 4 patties, each 1 inch thick.
- Heat the grill or a skillet over medium-high heat and cook the burgers to the desired degree of doneness, 3 to 5 minutes per side for medium.