Happy Cinco de Nueve!
After Sunday’s 10-Mile nightmare down Broad Street in Philadelphia, there was nothing I wanted more than some delicious food stuffs jam packed full of calories.
And since it took a solid hour getting from the Sports Complex to I-95 (which is maybe one mile), we added beer to my checklist and headed for National Burger Month enthusiasts the Iron Hill Brewery. The burger month menu was a nice way to get inspired, so that’s where this one came from.
Well, that and the leftover onions, peppers and seasoning from some fajitas, but that’s besides the point.
1 cup ranch dressing
2 chipotles in adobo sauce
1 tbsp. adobo sauce
1/2 lime, juice
salt and pepper
fajita seasoning (or a mixture of cumin, garlic, chili, onion, oregano, salt and pepper)
6 oz. ground beef
pepper jack cheese, slices
sliced bell pepper
To make the chipotle ranch dressing, process the dressing with the chipotles, sauce and lime. Season to taste.
Season the beef patty with fajita seasoning on both sides, and brush with a little canola oil. Cook to desired doneness, melting the cheese on the patty at the end for about a minute.
While the burger rests (for around five minutes), saute the onions and pepper in a small pan with a little canola oil and fajita seasoning.
To assemble, place the burger on the bun, then top with chipotle ranch and peppers and onions.