Texas-Style Beef Burgers with Pinto Beans, Bacon, and Green Chiles (aka Knifeand- Fork Burgers)

Robert Del Grande is the chef/owner of Houston’s Cafe Annie, an award-winning restaurant that Gourmet magazine calls one of the top 50 restaurants in the nation. Cafe Annie is a showcase for southwestern cuisine, and this burger recipe that Robert so generously contributed reflects his Texassize sensibility—and tastes. He advises that a knife and fork may be required if you really load up the burgers. Make sure you have a Texas-size appetite to tackle this meat eater ’s dream.

MAKES 4 BURGERS

Ingredients

1 cup dried pinto beans, rinsed and picked over

4 cups water, plus more if needed

2 cloves garlic, peeled

1 small yellow onion, chopped

2 plum tomatoes, cut into ¼-inch dice

2 medium-size fresh serrano chile peppers, seeded and minced

1 teaspoon kosher salt

¼ cup fresh cilantro leaves, coarsely chopped

2 large fresh poblano, Anaheim, or New Mexico green chile peppers

8 thick slices smoked bacon

2 pounds freshly ground beef chuck

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon coarsely ground black pepper

Directions

1. Combine the beans and water in a medium-size saucepan. Slowly bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes. Add the garlic, onion, tomatoes, serranos, and kosher salt and continue to simmer, stirring occasionally, until the beans are tender, about 1 hour. Add more water, if necessary. The beans should be thick and not too soupy. (The beans can be prepared 1 day ahead. Refrigerate and reheat when needed.) Keep warm and, just before serving, bring to a simmer and stir in the cilantro.

2. Meanwhile, lightly rub the poblanos with oil, then char them over an open gas flame or under a hot broiler. Allow the chiles to cool. Scrape off the charred skins and discard the stems and seeds. Cut each chile lengthwise into ¼-inch-wide strips and set aside for topping.

3. In a large, heavy skillet over medium heat, cook the bacon, turning it occasionally, until crisp, 5 to 7 minutes. Transfer to paper towels to drain, then break into pieces and set aside for topping.

4. In a large mixing bowl, combine the ground chuck, olive oil, salt, and pepper. Shape the mixture into 4 patties, each 1 inch thick. Heat the grill or a skillet over medium-high heat and cook the burgers to the desired degree of doneness, 3 to 5 minutes per side for medium.

SERVE IT UP on toasted hamburger buns

TOP IT OFF with the bacon pieces, poblanos, and hot beans, along with grated sharp cheddar cheese

Texas-Style Beef Burgers with Pinto Beans, Bacon, and Green Chiles (aka Knifeand- Fork Burgers)