This document provides recipes for two dishes: a Hatch chile smash burger and gulab jamun. The burger recipe combines ground beef, onion, roasted Hatch chiles, salt, and pepper into patties which are seared and topped with cheese. The patties are served on buttered buns with mayonnaise. The gulab jamun recipe combines khoya, paneer, flour, cardamom, and milk into balls that are deep fried and soaked in a sugar syrup flavored with rose water.
1. Hatch chile smash burger
● 85% of lean ground beef
● ¼ cup grated sweet onion
● 2 tablespoons roasted, peeled, and chopped Hatch chiles (from fresh
or thawed frozen chiles)
● 1 teaspoon kosher salt
● 1/2 teaspoon black pepper
● 1/4 cup canola oil, divided
● 8 white American cheese slices
● 4 brioche hamburger buns, split
● 1/4 cup unsalted butter, melted
● 6 tablespoons mayonnaise
How to make it
Step 1
Combine beef, onion, chilies salt, and black pepper in a large bowl, using your
fingertips, until it is uniformly incorporated. Shape the balls into 8 (2 1/2-ounce).
Step 2
Burn a large cast-iron skillet or grid over warm for a smoke. Drop 2 cubic cups of petrol.
Add 4 meatballs, and immediately flatten to 1/4-inch thickness with a solid, large
spatula. Cook until the bottoms are crisp and deep brown for about 1 minute. Flip the
patties, top each with 1 slice of cheese, and cook for 45 seconds to 1 minute until the
bottoms are well charred and cheese melts. Remove and cover from skillet to keep
warm. Continue with the remaining 2 tablespoons of grease, 4 meatballs remaining and
4 cheese slices remaining.
2. Step 3
Preheat broiler to maximum, 5 to 6 inches from the heat with oven rack. Brush buns
trimmed with butter on the bottom. Arrange the buns on a baking sheet, cut side up.
Broil in a preheated oven, 1 to 2 minutes, until toasted. Layer each bottom half of the
bun with 1 1/2 tablespoon mayonnaise, top with 2 patties, and spoon with 1 1/2
tablespoon Hatch chili salsa over top. Cover with the top half of the bun and serve right
away.
Gulab jamun
To make gulab jamun
● 1 cup khoya (mawa or dried evaporated milk solids) or 200 grams khoya
● ¾ cup grated paneer or 100 grams of paneer (cottage cheese)
● 3 tablespoon all-purpose flour
● 2 tablespoon fine sooji (Rava or semolina)
● 4 green cardamoms - powdered in a mortar-pestle or ½ teaspoon
cardamom powder
● 1 tablespoon milk or add as required ¼ teaspoon baking powder
● oil for deep frying the gulab jamun
For sugar syrup
● 250 grams sugar or about 1.75 cup sugar
● 1 cup water
● 1 tablespoon rose water
● 1 tablespoon milk (optional)
Making gulab jamun balls
3. Take in a cup khoya (mawa or milk that has evaporated) Mash it well. Several lumps
should be in there. You can also grate the khoya, and then mash it.
The mashed khoya is then combined with grated paneer, Rava (sooji), all-purpose flour
(maida), baking powder and cardamom powder. Both the mawa and the paneer should
be without lumps.
As if they're there, then you'll find the Gulab jamun's texture not that sweet.
The bits and pieces of mava or paneer, when you have the gulab jamun, will offer a bite
in the mouth. They're not going to be sweet.
Blend well. Add milk and gather to form a milky dough. Knead not.
Only mix it gently. If balls can not be formed or the mixture appears dry, add a few
teaspoons of milk. Cover the dough and hold aside for 30 minutes.
Make small dough balls. Cover the balls
Add sugar to tea. Steam the solution with sugar until it becomes sticky. You simply have
to turn off the fire before the syrup reaches a consistency of one line.
Stir and apply rose water. Put the sugar aside. If the sugar syrup crystallizes on cooling,
then simply add 2 to 3 tbsp of water and heat the syrup again. It returns to liquid state
again.
Fry the gulab jamuns.the place the gulab jamun in syrup and serve it.