Feb 4, 2013 6:45 PM

Cayton's Sonoran burger

Cayton's Restaurant at
The Ritz Carlton Golf Club Dove Mountain

Sonoran Burger

1 8ounce beef burger
1 Hamburger bun
2 strips of crisp bacon
2 ounces of pinto beans
1 ounce of pico de gallo
1 tsp. grated Cotija cheese
Yellow Mustard

Grill beef burger to desired temperature.
Slice and toast the hamburger bun.
In a small sauce pan simmer the pinto bean ragout.
To assemble place bacon on top of burger, add pinto beans, then pico de gallo, and sprinkle grated cotija on top.
Finish by adding ketchup and yellow mustard on the top part of the bun.

Pinto Bean Ragout:
(makes 2 cups)

1 cup dried pinto beans
1 each poblano pepper (rough chopped)
½ medium yellow onion (rough chopped)
1 each jalapeno pepper (rough chopped)
2 cloves garlic
8 cups water
1 poblano pepper (small diced)
1 each yellow onion (small diced)
4 cups V-8 juice
1 tsp. ground cumin
Salt and pepper

Soak dried pinto beans in cold water for 12 hours.
After 12 hours, drain beans and place in a stock pot.
Add the rough chopped poblano pepper, jalapeno pepper, yellow onion, garlic cloves and the 8 cups of water.
Simmer until beans are tender (11/2 to 2 hours). After beans are tender drain and refrigerate.
Sauté small diced poblano pepper and onions until soft, add V-8 juice and cumin.
Add cooked beans and simmer until slightly thickened.
Season with salt and pepper to taste.


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