Burger of the Month Club: The Frito Pie
July 29, 2011
It’s hard to beat a perfectly grilled burger…that is until you take it to the next level with some amazing flavor combinations. Starting today we are introducing the Grilling.com “Burger of the Month Club,” featuring a different twist on beef and bun at the end of every month.
First up is a twist on a favorite dish from my childhood, the Frito pie. For those of you who are not familiar with this dish, it starts with crispy corn Fritos, topped with piping hot beef chili and finished with grated cheddar cheese (plus maybe some diced onions for a little extra zip).
That said, common logic would suggest that a Frito pie burger would contain chili. But that would be too easy (and too messy) so I set out to create a meatless chili flavored dressing for the burger which when combined with the burger would mimic the traditional chili flavor. After several test runs the condiment was perfected and it was time to make the burger.
1lb ground beef, preferably an 80/20 blend
2 oz bag of Fritos
2 cups grated sharp cheddar
2 tbsp chili seasoning mix such as McCormick
Mock chili sauce (recipe follows)
Small white onion, diced (optional)
4 hamburger rolls, split and toasted
Preheat grill to medium high. Gently form ground beef in to four patties. Sprinkle both sides of burger patties with chili seasoning mix. Grill burgers to desired level of doneness, approximately 4-5 minutes per side for medium rare. During the last two minutes of cooking, top each burger with a generous handful of Fritos and top with grated cheese. Place lid on the grill and allow burgers to cook until the cheese has begun to melt. Coat both sections of the bun with the chili paste, sandwich the burger between the bun (adding onions if desired) and serve.
¼ cup catsup
2 tsp chili seasoning mix
2 tsp chili powder
1 tbsp tomato paste
1 tbsp olive oil
Mix all ingredients together to make a wet paste. Add additional olive oil if the paste is too dry and refrigerate for at least one hour in order to allow the flavors to meld.
- Clint Cantwell, Grilling.com Guest Editor