The Manhattan Latin Burger

Staff Writer
The Manhattan Latin Burger
AG Kitchen

Surveying this recipe’s ingredients, you’ll see why chef Alex Garcia pegged it as both a representation of Manhattan and Latin America. It’s got all of the things New Yorkers love about a burger: Cheddar cheese, bacon, lettuce, tomato, and red onion, and a hint of Latin flair with guacamole. 

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1
Servings
Deliver Ingredients

Ingredients

For the AG sauce

  • 4 Cups mayonnaise
  • 6 roasted red peppers, small diced
  • 1 Cup sweet relish
  • 1/4 Cup pimentón
  • Juice from 2 lemons

For the guacamole

  • 2 Tablespoons diced jalapeños
  • 2 Tablespoons chopped cilantro
  • 4 Tablespoons diced white onion
  • 1 avocado, diced
  • 1 Teaspoon lime juice
  • 2 Tablespoons diced plum tomato
  • 1 Teaspoon salt

For the burger

  • 1/2 Pound cooked burger patty
  • 3 pieces crispy applewood-smoked bacon
  • 1/4 Cup A.G. guacamole
  • 2 slices sharp Cheddar cheese
  • 1 potato bun
  • AG Sauce
  • Lettuce, tomato slices, and red onion slices, for garnish

Directions

For the AG sauce

Combine all of the ingredients and set aside.

 

For the guacamole

Combine 1 tablespoon of the jalapeños, cilantro, and onions and grind with a pestle in a Molcajete. Add the avocado and other ingredients and mix together.

For the burger

On the bottom ½ of the potato bun, add AG sauce, patty, then top with cheese, bacon, and guacamole. May add Boston bibb lettuce, sliced red onion, or tomatoes.

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.

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