Black Tap Craft Burgers & Beer Spicy Mexican Avocado

The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste...
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Black Tap Craft Burgers & Beer

Black Tap Craft Burgers & Beer

The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Chef Joe Isidori of Black Tap Craft Burgers & Beer dishes on one of favorite game day recipes — which he especially enjoys noshing on when he’s cheering for the New York Jets. “Everyone loves chips and dip. Who goes to the football watch party and doesn’t have chips and dip? The spiciness of this dish gives it a special little kick which I love.”

Notes

To celebrate Super Bowl 50, we’ve partnered with Taste of the NFL and their chef partners all season long. Now in its 25th year, the official NFL charity, Taste of the NFL helps to raise awareness and funds via the season-long Kick Hunger Challenge. To date Taste of the NFL has raised and donated in excess of $24 million to food banks and nonprofit organizations in the 32 NFL cities, resulting in more than 192 million meals for Americans in need. 100% of the proceeds generated goes directly back to local communities. Get in the game. Help Kick Hunger. For more information or to donate to your favorite team/city visit: www.kickhungerchallenge.com

To engage via social media:

TNFL Handles: @TasteoftheNFL (Instagram, Facebook and Twitter)

Hashtag: #KickHungerChallenge

Joe Isidori Handles: @ joeisidori (Instagram); @joeisidori (Twitter)

Restaurant Handles: @blacktapnyc (Instagram); Facebook: https://www.facebook.com/blacktapcraftburgers

Ingredients

For the pico de gallo:

  • firm tomato
  • jalapeno
  • white onion
  • 1  Tablespoon  cilantro
  • 1  Tablespoon  lime juice

For the spicy Mexican avocado:

  • avocado, cut in half, pit removed, diced
  • 1/4  Cup  pico de gallo
  • 3  Tablespoons  apple cider vinegar
  • 3  Tablespoons  olive oil
  • Salt, to taste
  • Pepper, to taste

Directions

For the pico de gallo:

Finely dice all vegetables and mix together, remove jalapeno seeds to adjust heat. Mix with lime juice and set aside.

For the spicy Mexican avocado:

In a medium bowl mix together the avocado, pico de gallo, apple cider, and olive oil. Add salt and pepper to taste. Serve in a bowl.

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.