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NFT: Best fries, great burger

Bill in UT : 11/21/2021 8:54 pm
Just had an outrageous dinner, for non-gourmet diners :) I've constantly played around with recipes for fries, but tonight I settled on the only one I'll make going forward. And I paired them with a Rick Bayless recipe for a Mexican burger.


Peel and cut russet potatoes into 3/8 inch fries. Soak in cold water for 30 minutes to remove starch, changing water once during soak. Put potatoes into pot of cold water, add some salt, and leave in until 5 minutes past boiling. Remove and dry potatoes. Heat deep fryer to 300 degrees, fry potatoes 7-10 minutes to light golden. Remove from fryer and increase heat to 375. Fry potatoes til brown and crispy. Drain on paper towels and salt immediately.

Queso fundido burger:

2 mediumfresh poblano chiles
8 ounces fresh Mexican chorizo sausage, removed from its casing if there is one
1 tablespoon vegetable oil
1 medium onion, sliced 1/4-inch thick
2 garlic cloves, finely chopped
1 1/2 pounds ground chuck (chuck offers a beefy flavor and richness I like for special occasions when these burgers are appropriate; you can choose a leaner cut if that makes sense for you)
1 to 2 canned chipotle chiles en adobo, finely minced, seeded if you wish
8 thick slices Monterey Jack Cheese
4 hamburger buns, lightly toasted
Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler. Place in a bowl, cover with a kitchen towel and let cool. Rub off the blackened skin and pull out the stems and seed pods. Cut into 1/4-inch strips.
Set a large (10-inch) skillet over medium. Add the chorizo and cook, breaking up large chunks, until the chorizo is beginning to brown and is cooked through, about 10 minutes. Scrape on to a plate lined with paper towels and let cool. Return the skillet to medium heat, measure in the oil and add the onion. Cook, stirring frequently until it begins to brown, 7 or 8 minutes. Stir in the garlic and poblano and cook for 2 minutes. Taste and season with salt, usually about 1/2 teaspoon. Scrape the rajas into a bowl and cover to keep warm.
In a large bowl, combine the ground beef, the cooled chorizo, the chipotles and 3/4 teaspoon salt. Mix thoroughly but lightly (to keep from turning out an overly compact texture). Divide into 4 portions, lightly pressing them into patties the size of your buns.
Heat a gas grill to medium-high on one side, medium on the other; or light a charcoal fire and let it burn until the charcoal is covered with white ash (and still quite hot), then bank the coals to one side.
Lay the hamburger patties on the hottest side of the grill and cook until the grill grates have seared beautiful marks on one side, about 2 minutes if your grill is quite hot, then flip and cook until the hamburger is a little less done than you like (usually a couple of minutes longer for rare to medium rare). Move the burgers to the cooler side of the grill. Lay one piece of cheese on top of each burger, top with a portion of the warm rajas and then another piece of cheese. Close the lid and continue cooking until the cheese has melted, about 1 minute. Remove from the grill and place on a toasted bun. Serve immediately.

I did it a little differently. I cooked the burgers sous vide at 129 for an hour, removed and patted dry, sprinkled with salt and pepper and seared in a cast iron pan. Flipped, added grated cheese that I coarse grated, and covered pan until melted. I was done at that point. Put on a bun and added onion-poblano mix. And please note, that's one or two canned chipotles, not one or two cans of chipotles.
btw, I've done fries  
Bill in UT : 11/21/2021 9:13 pm : link
in the oven and the air fryer, and nothing compared to deep frying, if it's just about taste. If you think that oil is a health issue, then air fry at the same temps, but keep an eye on them so not to overcook.
Thumbs up to Rick Bayless  
CRinCA : 11/21/2021 9:15 pm : link
Had his food a couple of times when visiting Chicago and more recently in SF in recent years.

Great cuisine but I’ll defer to you on the burger as I’ve not tried it.
Related but unrelated  
jgambrosio : 11/21/2021 9:15 pm : link
COVID has strangely given me the gift of Poblanos. We did a home delivery last year and randomly got a bag of shishitos and poblanos. They're so versatile and have fantastic flavor. I know some people hate green bell peppers, but can't see how you can hate these. Just the right amount of spice.

Eggs served in poblanos with cheese sprinkled on top with a cilantro and avocado crema, such a great, flavorful breakfast.

Made a pork loin butteflied and stuffed with poblanos, garlic and sharp white cheddar. So good.

Last weekend made a stew with pork, poblanos, onion, cumin, chiles, coriander. Ate it for a week and never got sick of it.

Also did a smash burger topped with poblano and fried crispy shallots.

Not sure what would be bad with poblanos at this point...
Bayless terrific  
ColHowPepper : 11/21/2021 9:31 pm : link
- poblanos, roasted to skin black, peel and remove seeds, cut into strips; sauté cod or halibut and then immerse it in Bayless recipe for sour cream (heavy cream + bit of buttermilk overnight in warm place) + the poblanos which have further cooked in the sourcream, beautiful, pale yellow-green color and perfect complement for the fish

- another fave is his Tinga Poblano, a street, pork shoulder with diced potatoes, etc.

Gotta try the burger, Bill; alas, we have no deep fryer
thrunthrublue : 11/21/2021 9:34 pm : link
Fat burger, drive up.
Smash burgers are the truth  
Optimus-NY : 11/21/2021 11:37 pm : link
These vids are good:

This Burger CHANGED MY LIFE - So EASY to make | GugaFoods

Better Than Fast Food! Classic Smash Burger Recipe

well speaking of smash burgers  
Producer : 11/21/2021 11:49 pm : link
i love this onion smash burger recipe
I go back and forth  
Bill in UT : 11/22/2021 10:34 am : link
between smash burgers and sous vide/sear. Love them both.
What, no fried egg on top?  
Jimmy Googs : 11/22/2021 6:01 pm : link
:- )
RE: Thumbs up to Rick Bayless  
short lease : 11/23/2021 3:17 pm : link
In comment 15460159 CRinCA said:
Had his food a couple of times when visiting Chicago and more recently in SF in recent years.

Great cuisine but I’ll defer to you on the burger as I’ve not tried it.

Do you guys know that Rick Bayless has been getting shit from the alt-left lately because of his "EXPLOITATION" from a cusine that he loves and respects dearly. Unbelievable.

This country is becoming so sad .... and the link below is not the only article I found.

Link - ( New Window )
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