Oswaldo Bibiano's Aioli Habanero Burger

- Lean beef
- Small portions of lamb and pork to combine with beef
- Your favorite hamburger bun or roll
- Asadero cheese
- Clove of garlic, mince
- Small red onion, minced
- Dash of cumin
- Fresh tomatoes: heirloom or vine
- Balsamic vinegar
- 1 tablespoon canola or extra virgin oil
- A few habanero chiles
- 1 teaspooon lemon juice
- Salt and pepper for seasoning
- Butter

To reproduce Oswaldo’s aioli habanero burger you’ll first need a big appetite and a penchant for spicy flavors.

Start by combining lean beef with small portions of lamb and pork for the patty. Add finely minced garlic and red onion along with cumin and balsamic to the patty for flavor.

Butter the bun and set aside for toasting.

To develop the habanero aioli for this spicy burger, combine freshly chopped tomatoes, grilled habanero chilis, minced onions and garlic, lemon juice, oil, salt and pepper. Mix well.

Oswaldo prefers to grill burgers but a cast iron pan on high heat also works.

Cult half-inch slabs of the hard white cow’s milk cheese and place them straight on the griddle. They don’t melt, but a charred crust forms in the outside, and there’s a touch of gooey-goodness on the inside.

Toast your bun during the last few minutes of cooking.

Combine burger, bun and sauce for a truly amazing summer evening meal. Fresh lettuce and other trimmings make for a nice
addition.