Texas-Style Beef Burger with Pinto Beans, Bacon, and Green Chiles

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.

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