Declaring that she doesn't believe in the word "diet," famed chef Ingrid Hoffmann visited "The Chew" cooking show on August 26 to explain how to cut the calories without cutting the flavor in her luscious Latin dishes. Ingrid explained that she wrote her new cookbook to provide consumers with a way to enjoy the true joys of Latin cooking without stressing about the calories: "Latin d'Lite: Delicious Latin Recipes with a Healthy Twist" (click for details).
Co-host of the show and author of "Relish: An Adventure in Food, Style, and Everyday Fun" Daphne Oz looked dubious when slender Ingrid insisted that she doesn't believe in dieting and even splurges regularly. However, as Ingrid demonstrated in the dish that she whipped up on the show, you can "splurge" on delicious food without getting fat by making meals that fill you up, not out. Bonus with Ingrid's recipe below: It contains jalapenos, which boosts your metabolism.
Latin Burgers with Caramelized Onion and Jalapeno Relish Recipe Ingredients (Diet tip: The caramelized onion and jalapeno relish would also add a kick to a simple piece of grilled fish.)
For the Mayonnaise:
- 2 medium jarred Roasted Red Bell Peppers (drained)
- 3/4 cup Mayonnaise
- Kosher Salt
- freshly ground Black Pepper
Directions For the Mayonnaise: To make the red pepper mayonnaise, puree the red peppers in a blender or food processor. Add the mayonnaise and process until smooth. Season with salt and pepper. Transfer to a bowl, cover, and refrigerate for at least 4 hours or preferably overnight.
For the Burgers:
- 3/4 pound Ground Sirloin
- 3/4 pound Ground Chuck
- 1/2 pound raw Mexican Chorizo (casings removed and crumbled)
- 1 large Yellow Onion (grated)
- 1/2 cup Dried Bread Crumbs
- 1 tablespoon Delicioso Adobo Seasoning
Directions For the Burgers: To prepare the burgers, thoroughly mix the ground sirloin, ground chuck, chorizo, onion, bread crumbs, and adobo seasoning in a large bowl by hand. Form the burgers into 6 patties without pressing them too much, or they can become tough. Line a baking pan with waxed paper and put the burgers side by side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together.
For the Relish:
- 2 tablespoons Olive Oil
- 2 large Yellow Onions (halved and thinly sliced)
- Kosher Salt and freshly ground Black Pepper
- 1/2 cup bottled Jalapeno Chile Slices (drained)
- 1/2 cup packed Dark Brown Sugar
Directions For the Relish: To make the relish, heat the oil in a heavy skillet over medium-low heat. Add the onion and season with salt and pepper. Add the jalapenos and the brown sugar. Cook, stirring occasionally, until the onion and jalapenos are caramelized and tender, about 15 minutes. Transfer to a bowl and let cool.
Put it all together:
- 2 tablespoons Canola Oil
- 6 slices Oaxaca or Mozzarella Cheese
- 6 Whole-Grain Hamburger Rolls
To cook the burgers, preheat an outdoor grill to medium heat. Brush the grill grates clean. Lightly oil the grate. Place the burgers on the grate and cover with the grill lid. Cook, flipping the burgers every 5 minutes, until they are medium well and feel firm when pressed on top with a finger, 15 to 20 minutes (due to the raw chorizo, do not cook for less time). (Or heat a grill pan over medium-high heat. Add the burgers and cook. Cook, lowering the heat as needed, and flipping the burgers every 5 minutes, until medium well, 15 to 20 minutes.) During the last few minutes, top each burger with a cheese slice. Remove from the grill. For each burger, spread about 2 tablespoons of the mayonnaise inside a roll. Add a burger and top with a couple of spoonfuls of the relish. Serve hot.