Day seventeen of Operation: Expand Horizons is a new interpretation on a family fave, burger night. Everyday Food offers up an Emeril Lagasse recipe for Pork and Chorizo Burgers with Green Chile Mayo. I also tried a new method of makinghomemade fries with a technique offered up by America's Test Kitchen.
Keep in mind that the fry recipe is available now for free from ATK, but you must have a login for their website and it won't be free forever!
While the pork and chorizo burgers weren't all that great, the green chile mayo was fantastic. It's a simple combination of roasted poblano pepper, mayonnaise, garlic, and lime juice, thrown together in the blender. I'll definitely make it again. In fact, it would be a good base for a chicken salad sandwich!
The fries were awesome as well. I think I cut them a little bit big, but they still turned out crispy and cooked all the way through without being overly greasy. Another thing to remember: the fry recipe is for Yukon Gold potatoes, not Russet! Yukon Golds have a firmer texture than Russets, and hold their shape better.
There are 3 cutting steps for evenly sized fries: squaring off the potato sides, cutting them into 1/4" planks, cutting the planks into 1/4" batons.
Finished fries. A wire spider is the key to fishing hot fries out of hot oil with a minimum of clinging oil. It's also a useful tool for cooking tempura in a wok.
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