Smoky Rojo Burger with Zesty Guacamole
Experience a burst of flavor with the Smoky Rojo Burger, meticulously crafted by culinary maestro Chef Alex Garcia. This extraordinary burger features a creamy sauce infused with roasted red peppers, delightful sweet relish, and a hint of smoked paprika, creating a delectable harmony of tastes. The zesty guacamole adds a refreshing twist with its creamy avocado base complemented by buttery lime juice and crunchy tomatoes. Each bite is a culinary journey combining savory bacon and sharp cheddar, all nestled between a soft, pillowy potato bun. Perfect for lunch or a snack, this recipe generously yields enough sauce and guacamole to delight your taste buds multiple times over.
1
Servings
N/A
Calories
16
Ingredients
Ingredients
Mayonnaise
4 cups (none)
Roasted red peppers
6 (small diced)
Sweet relish
1 cup (none)
Smoked paprika
1/4 cup (none)
Lemon juice
2 (juiced)
Diced jalapenos
2 tablespoons (none)
Fresh cilantro
2 tablespoons (chopped)
White onions
4 tablespoons (diced)
Avocado
1 (diced)
Lime juice
1 teaspoon (none)
Plum tomatoes
2 tablespoons (diced)
Salt
1 teaspoon (none)
Hamburger patty
1 (1/2 lb) (cooked)
Sharp cheddar cheese
2 slices (none)
Crispy bacon (applewood smoked)
3 slices (cooked until crispy)
Potato bun
1 (potato style)
Instructions
1
In a mixing bowl, combine mayonnaise, roasted red peppers, sweet relish, smoked paprika, lemon juice, minced jalapenos, chopped cilantro, and diced onions. Stir until well mixed and set aside to allow the flavors to meld.
2
In a separate bowl, mash 1 tablespoon of jalapenos, cilantro, and onions together using a Molcajete or food processor. Add the diced avocado, lime juice, diced tomatoes, and salt, mixing until you achieve a semi-smooth guacamole consistency.
3
Cook the hamburger patty to your desired doneness and during the last minute of cooking, add the sharp cheddar slices on top to melt.
4
To assemble the burger, spread a generous amount of the sauce on the bottom half of the potato bun. Place the cooked patty with melted cheese on top.
5
Crisp up the applewood smoked bacon until golden and layer it atop the patty. Finally, spoon a generous amount of guacamole over the bacon. Optionally, add lettuce, sliced red onions, or fresh tomatoes to enhance your burger.
6
Top with the other half of the bun and enjoy your Smoky Rojo Burger!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Smoky Rojo Burger?
The Smoky Rojo Burger is a flavor-filled dish created by Chef Alex Garcia, featuring a roasted red pepper sauce, zesty guacamole, bacon, and sharp cheddar on a potato bun.
Who is the creator of the Smoky Rojo Burger?
The recipe was meticulously crafted by culinary maestro Chef Alex Garcia.
What ingredients are in the Rojo sauce?
The sauce is made from mayonnaise, roasted red peppers, sweet relish, smoked paprika, lemon juice, minced jalapenos, chopped cilantro, and diced onions.
How do you prepare the Rojo sauce?
In a mixing bowl, combine all the sauce ingredients and stir until well mixed to allow the flavors to meld.
What gives the Rojo sauce its smoky flavor?
The smoky flavor comes from the addition of one-quarter cup of smoked paprika.
What are the ingredients for the zesty guacamole?
The guacamole consists of diced avocado, lime juice, diced plum tomatoes, jalapenos, cilantro, onions, and salt.
How do you achieve the correct guacamole consistency?
Mash the jalapenos, cilantro, and onions first, then add the avocado and other ingredients, mixing until you reach a semi-smooth consistency.
What type of bun is used for this recipe?
The recipe specifically calls for a soft, pillowy potato style bun.
What kind of cheese is recommended for the Smoky Rojo Burger?
The recipe uses two slices of sharp cheddar cheese melted over the patty.
What type of bacon is featured in this burger?
The recipe uses three slices of applewood smoked bacon, cooked until crispy.
How is the hamburger patty cooked?
Cook the 1/2 lb patty to your desired doneness and melt the cheese on top during the final minute of cooking.
What is the size of the hamburger patty?
The recipe uses one 1/2 lb hamburger patty.
Are there any optional toppings suggested?
Yes, you can optionally add lettuce, sliced red onions, or fresh tomatoes to enhance the burger further.
How many servings does this recipe make?
This recipe is yields 1 serving for the assembled burger.
Does the recipe produce extra sauce and guacamole?
Yes, the recipe yields enough sauce and guacamole to be enjoyed multiple times.
What kind of peppers are used in the Rojo sauce?
The sauce uses six small-diced roasted red peppers and minced jalapenos.
How much mayonnaise is needed for the sauce base?
The recipe requires 4 cups of mayonnaise for the sauce.
What type of onions are used in this recipe?
The recipe calls for four tablespoons of diced white onions.
How is the Smoky Rojo Burger assembled?
Spread sauce on the bottom bun, add the patty with cheese, layer bacon on top, add guacamole, and cover with the top bun.
How should the roasted red peppers be prepared?
The six roasted red peppers should be small diced before being added to the sauce mixture.
Can I use a food processor for the guacamole base?
Yes, you can use either a Molcajete or a food processor to mash the initial guacamole ingredients.
What citrus juice is added to the guacamole?
The guacamole is seasoned with one teaspoon of lime juice.
What citrus juice is used in the Rojo sauce?
The sauce uses the juice from two lemons.
How much bacon is used per burger?
The recipe specifies using 3 slices of crispy bacon.
How much sweet relish is used in the sauce?
The Rojo sauce recipe includes 1 cup of sweet relish.
What variety of tomatoes are used for the guacamole?
The recipe uses two tablespoons of diced plum tomatoes.
Is this burger suitable for a snack?
Yes, the recipe description notes it is perfect for both lunch or a snack.
How much salt is in the guacamole recipe?
The guacamole requires 1 teaspoon of salt.
What fresh herbs are needed for this recipe?
Fresh cilantro is used in both the Rojo sauce and the zesty guacamole.
What is the texture of the finished guacamole?
The guacamole should be mixed until it reaches a semi-smooth consistency.