taco burger!!!

Method:
Set up your grill for direct heat.

Quick Pickled Red Onions
These can be made ahead, and quite frankly, you should! I use these all the time!
I use a pretty good size mason jar....I stuff it full with thin sliced red onions, 1 thin sliced jalapeno, and 4 or 5 whole peeled cloves of garlic....you need enough vinegar to get to the top of the onions...usually a about a cup works for me....depends on the size of the jar....I use cider vinegar....about 2 tbl of sugar per cup....heat vinegar and sugar just to boil, dissolving sugar....pour hot right over onions, using a spoon to start pushing them down, they should be submerged....allow to cool in refrigerator before putting lid on....there's so many variations including herbs and oils and aromatics and honey, etc....but this one just screams to keep it simple! I use these pickled onions on pizza, tacos, with all kinds of grilled meats....they're so good! Cheers! 
Refried Beans
1/4 cup bacon fat, oh please, please tell me you save bacon fat!!! If not, then vegetable oil or shortening will do...
1 28.5 oz can Pinto Beans ( NO, I do not drain, you'll want the liquid)
As much minced garlic as you want! I used about six cloves in the episode!
Kosher salt and Black Pepper
Heat up a cast iron skillet over direct heat. Drop in bacon fat and swirl around, allowing to melt. Add garlic and quickly saute, stirring constantly, not allowing garlic to burn.
Add can of beans and make sure ingredients are combined very well. Simmer beans for about five minutes. Using a potato masher, start to break up the beans into a typical refried bean consistency. Continue to stir. You're looking for a real creamy consistency here, as seen in the video. Add salt and pepper to taste. Set aside beans.
Grilled Peppers
In a small bowl, toss one large poblano pepper and as many jalapeno peppers as burgers that you're making with some olive oil and a little salt and pepper. Grill peppers over direct heat until charred well on all sides. Put into covered bowl or closed paper bag and allow to steam. When cool, use your knife to scrape some of the charred skin off of the poblano. Leave a little on for that rustic appeal. Seed and core the pepper, chop coarsely and add to the beans, stirring well to incorporate. Set grilled jalapenos aside.
Avocado
Half an avocado, remove pit, and scoop out flesh. Chop into 1/2 inch chunks and place into small bowl. Squeeze the juice from one half a lime into bowl with some chopped cilantro, salt, and pepper. Stir to combine, and set aside.
Chipotle Mayo
Spoon half a cup of mayo ( I use Duke's) into a small bowl. Add a tablespoon of pureed chipotle peppers (smoked and canned jalapenos...these are always in my pantry), the juice from the remaining lime half, salt, and pepper. Stir to combine, and set aside.
Burgers
Using fresh ground beef, form as many 6 oz patties as necessary. Sprinkle with salt, pepper, garlic powder, paprika, and cumin. Cook patties over direct heat to your liking. Slice tomatoes and take the chill off by putting  them over direct heat for a minute.
Do not skip this next step: Drizzle some oil on the cut sides of your burger buns and toast over direct heat, right over the coals! You should always toast your buns!
Assembly
Spoon a healthy schmear of beans onto the bottom bun. Top with some avocado mixture. Next up? Burger patty. Top the burger patty with some delicious red pickled onions. Shredded lettuce on top of the pickled onions. Spoon some chipotle mayo on the top bun. Close it all together. This is a bug burger! Place a grilled jalapeno on the top of the top bun, and stab a steak knife through the whole thing!

BOOM! You're ready to eat. Crack open a few beers, crank up the tunes, and let the good times roll! 

Here's to music, here's to food \m/ !!!

 

EPISODE CREW:

Chef Jeremy Davis                                      Tonya Davis
Producer, Second Camera, Editor               Camera, Producer

Welcome to Supersonic Singles! These are new cooking segments that pair some kick ass Supersonic Kitchen recipes with some independent, underground music! Food and music, have ya heard that one before!?!

For this edition of Supersonic Singles, I was gonna whip up some tacos, but my wife....well, she wanted burgers!!! Well, you know what I had to do...hence, the Taco Burger was born!!! All the lovely fixins' and flavors for a legit taco feast...on a burger!!! That's right, avocado, fresh lime juice, cilantro, fresh refried beans, pickled red onions, chipotle mayo, fresh ground beef seasoned with garlic and cumin!!! Joining us for this ride is none other than Pottsville, PA's Backroad Burners! The song featured: "Show Me What You Can Do"!!!

Backroad Burners originally formed as a national scooter club when friendships formed strong over the years as the boys from around the states continually met up at vintage scooter rallies throughout the country.  The name came from the fact that they did not live in the major cities, so the backroads are where they would tend to be found.    The band formed at the beginning of 2014 when Ira had some songs, and talked his more local friends who happened to play instruments very well into playing those songs at a show with the goal of making a record.  Over three years later, it’s still a great excuse to hang out and travel more.  All the guys have been playing music for a while and have real day jobs that help support their rock and roll habit.   
 
Backroad Burners: Zak: Guitar-Vocals, Ira: Guitar-Vocals, Kevin: Bass, and Steve: Drums

Backroad Burners: Zak: Guitar-Vocals, Ira: Guitar-Vocals, Kevin: Bass, and Steve: Drums

"Their sound is best described as rock and roll ultra. They keep their sing along songs anchored in rock as they swagger (or sometimes stagger) between outlaw country and sea shanties."-Blind Pigeon Press Release

Backroad burners:

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Chef Jeremy Davis