A burger rebellion

SEATTLE, WA, UNITED STATES

07.16.2015

Courtesy Story

U.S. Coast Guard District 13

Written by Seaman Sarah Wilson

SEATTLE - Passion: It's the spark behind every invention, the muse behind every masterpiece, and the secret ingredient in every great recipe. Just ask Chief Petty Officer Dustin Beasley, food services specialist and special command aide to the Coast Guard 13th District commander. Beasley's passion for cooking transforms something as simple as a hamburger into an all-out rebellion.



"I like cooking because it allows me to break the rules," said Beasley. "I try to create something new every time."



His chorizo short rib burger, a renovation of one of America's most staple foods, provides a highly-engineered mélange of flavors - sweet, spicy, savory - creating the kind of lunch that make a lasting impression.



Between the toasted brioche bun, chipotle cream cheese spread, and the slow-cooked short ribs, this recipe is technical but not too tricky for the amateur cook. That is, if you follow a few simple tips from the chef.



"A lot of people mix the meat too much when they make patties,” he said. “If the meat sticks to your hands, that is a good sign you are overworking it. Blend, don't butcher. When the burgers are on the grill, only flip them once, half way through."



The result is a monolith of a meal that leaves its diner with one burning question: How am I going to eat this? Utensils are strongly recommended but not required.

Here is the recipe for this unforgettable burger:



Spicy Chorizo Short Rib Burger



Short ribs



2 lbs short ribs

1 tsp. salt

1 tsp. pepper

3 T tomato paste

1 C red wine *optional

¼ C brown sugar

2 C beef stock



Season short ribs with salt and pepper then add to crock-pot. Mix remaining ingredients together and pour over the ribs. Place crock-pot on low for 6-8 hours. When finished, remove bone and carve meat into slices to top burger.



Chorizo / Beef Burger



1 ½ lbs ground beef

1 lb. chorizo
2 tsp each- salt, pepper and garlic

2 poblano peppers

1 can chipotle peppers

1 8oz package of cream cheese

2 avocados, diced

Iceberg lettuce

Brioche buns

Olive oil



Mix ground beef, chorizo, salt, pepper and garlic just to incorporate. Do not overwork the meat. Shape into ½ pound patties.



Grill or roast poblano peppers until skin blackens. Remove from heat and place peppers in a bowl and cover with plastic wrap. After 15 minutes, remove peppers and peel skin. Cut into large pieces to top burger. Set aside.



Dice chipotle peppers and add small amounts of peppers to cream cheese. Continue to add peppers till desired spice is reached.



Drizzle olive oil onto both sides of brioche buns and grill or bake till a crust is developed.



Grill burger for approximately 3-4 minutes per side till desired doneness is reached.



Spread avocado on both sides of brioche. Add lettuce to bottom then add the patty, short rib, chipotle cream cheese, poblano pepper, and top with remaining bun.

Bon Appetit!

• Date Taken: 07.16.2015
• Date Posted: 07.16.2015 12:30
• Story ID: 170218
• Location: SEATTLE, WA, US