Boston’s Tom Borgia uses Cholula to bring some Latin flair to the table
As we gear up for our Battle of the Burger series—which will see top chefs in L.A., Chicago and New York go head-to-head to be voted best of the best—we're taking our Battle on the road, teaming up with Cholula® Hot Sauce to challenge chefs across the country to put a unique spin on the classic American burger. Here, Marlo Dilks brings her heritage to life using Cholula’s unique flavors. Check out the step-by-step recipe video here.
Step one: Cholula Green Pepper Tomato Concasse
1 tbsp. Cholula Green Pepper Hot Sauce
¼ cup green pepper
¼ cup white onion
¼ cup tomato
Salt and pepper to taste
Dice vegetables and mix all ingredients in a medium-sized mixing bowl. Adjust seasoning to taste.
Step two: Avocado Chutney
1 tbsp. Cholula Chili Lime Hot Sauce
1 avocado
¼ cup white onion
¼ cup tomato
1 sprig of cilantro leaves
Salt and pepper to taste
Dice vegetables and mix all ingredients in a medium-sized mixing bowl. Adjust seasoning to taste.
Step three: Assemble the Cholula Juicy Lucy P’unk Burger (makes 4 servings)
1½ lbs. ground 80/20 chuck
4 slices of pepper jack cheese
4 burger buns, split and toasted
Salt and pepper to taste
Divide beef into 3oz patties. Fold each slice of pepper jack 4 times into a small square. Place 1 folded piece of pepper jack between 2 3oz patties and mold together. Repeat 3x until 4 stuffed patties are made. Sprinkle salt and pepper on top to taste. Place patty onto grill and cook until desired temperature. Medium recommended, which should be approximately 3 minutes on first side and 5 on the second. Place patty on bun. Top with Cholula Green Pepper Tomato Concasse and Avocado Chutney. Place bun on top, and enjoy.
