Welcome to Cooking with Chef Jeff
Hi and welcome to my blog. Here you'll find meal ideas that are made from primarily whole natural foods. I try not to use any sugar or sweetener in any of the recipes. At the bottom of the page, you can see a list of the cookbooks that I use. I do vary some from the cookbooks, usually not a whole lot. Feel free to read along and even post some ideas/comments to help me to improve in the kitchen.
Monday, June 13, 2011
Here's a burger that takes a bit of work making the different sauces, but it is worth it. Very good. A bit spicy, but you can always back down on the amount of chipotle to meet your needs.
There are 3 different parts, so I'll go through them one at a time.
Dana's No-Sugar Ketchup
6 oz tomato paste
2/3 cup cider vinegar
1/3 cup water
1/3 cup Splenda (optional)
2 tbsp minced onion
2 cloves garlic
1 tsp salt
1/8 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp pepper
1. Put everything in a blender and run until onion disappears. Store in a container w/tight lid in the fridge.
3/4 cup mayo
3 chipotle chilies canned in adobo
2 tbsp Dana's No-Sugar Ketchup
1. Measure mayo and ketchup into a bowl.
2. Chop up the chipotles quite fine and mix into mayo/ketchup sauce.
2 pounds ground beef
6 chipotle chilies canned in adobo sauce
1/2 cup chopped cilantro
2 cloves garlic, crushed
1/4 cup minced onion
1/2 tsp salt
6 oz Monterrey Jack cheese, sliced
1. Mix everything but the cheese in a big bowl and form into 6 big burgers (or however many you want).
2. Let the burgers chill for an hour in the fridge (it makes them easier to handle).
3. Grill on medium heat until done (approx 7-10 minutes per side).
4. Put on the cheese to let melt and then serve with the chipotle sauce on top.
This recipe was from Dana Carpender's LC Barbecue book.