Chef Manuel Vasquez is working with the Tarrant Area Food Bank for the first cooking show in the nation developed by a food bank. Plates with a Purpose launched last Friday.
Sweet Chili-Infused Burger with Chipotle Mayo
2 lbs. Ground Chuck
¼ C Sweet Chili Sauce (mae ploy)
1 T salt
1 ½ t pepper
Put all ingredients in a mixing bowl and mix well by hand until all ingredients are completely incorporated. Then portion out into 4 equal balls and gently form into patties. This burger can be cooked on the grill, skillet or sauté pan. Makes a total of four 1/2 pound burgers. For medium well, cook to an internal temperature of 155. For well done, cook to an internal temperature of 165.
Tip of the day: Cook two to three minutes on each side and put on a sheet tray to finish in the oven at 350 degrees. If you're feeding a large group, this makes sure all of your burgers finish at the same time.
1 C Real Mayonnaise
1 T Pureed Chipotle Pepper (in adobe sauce)
1 T Honey
In food processor puree chipotle pepper then add honey. Let food processor run until smooth then add mayo. When all Ingredients are incorporated it's done. Store in the refrigerator just as you would mayonnaise and enjoy this sweet and spicy spread.