Mario Batali's Caramba! Burger Recipe

June 15, 2007 — -- It's a celebrity chef burger showdown. Check out Mario Batali's burger recipe below, and you can judge for yourself.

Click here for Emeril's burger recipe.

Bob & Benno's Caramba! Burgers

Recipe Courtesy of Mario Batali

Makes 4 burgers

1 ½ pounds ground chuck

¼ cup chopped scallions

2 chipotle chilies in adobo sauce, finely chopped

4-ounce can diced jalapeño chilies

4-ounce can diced green chilies, drained

1 tablespoon chili powder

Salt

4 hamburger buns or 8 slices white bread

4 slices of pepperjack cheese

Salsa Picante or prepared salsa for serving

Instructions:

1. Use your hands to combine the meat, scallions, chipotle and jalapeño chilies, diced green chilies, and chili powder in a large bowl. Shape the mixture into 4 patties about ¾-inch thick and 4 inches across.

2. Sprinkle the patties with salt and grill them over high heat for 4 minutes. Flip the patties and cook about 4 minutes more for medium-rare, 5 minutes more for medium.

3. Transfer each burger to a bun. Serve with salsa

Italian Potato Salad

Serves 6

Ingredients:

3 pounds small red potatoes, cut in half

1 medium red onion, finely chopped

3 celery stalks, finely chopped

8 slices cooked bacon, crumbled into small pieces

4-ounce jar roasted red peppers, drained and coarsely chopped

¼ cup chopped parsley

¼ cup chopped fresh basil, or 2 teaspoons dried

2 teaspoons caraway seeds

¼ cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon salt

½ teaspoon freshly ground black pepper

Instructions:

1. It's best to start this recipe at home. In a large section, cover potatoes with cold water by an inch. Bring to boil over medium-high heat. Reduce the heat to low and simmer until the potatoes are just cooked through, about 16 minutes. (They'll be cooking a bit after you remove them from the pot.) Drain well in a colander and let cool, gently turning the potatoes with a rubber spatula to allow the bottom ones to cool as well.

2. Add the onion, celery, bacon, red peppers, parsley, basil, caraway seeds, and salt and pepper to taste.

3. In a small bowl, whisk together the olive oil, vinegar, mustard, and the salt and pepper. Pour the dressing over the potato mixture and gently toss.

4. Serve immediately or keep cold in a refrigerator or ice-filled cooler, covered, for up to 1 day.

Note: You can prepare the potato mixture and dressing separately up to 2 days in advance. Keep cold in a refrigerator or ice-filled cooler, covering the potatoes with a clean, damp dishtowel.

Roasted Corn With Chipotle Butter

Serves 6

Ingredients:

½ cup butter (1 stick) at room temperature

2 chipotle chilies, finely chopped

1 teaspoon minced garlic

½ teaspoon salt

½ teaspoon freshly ground black pepper

6 ears corn, husked

Instructions:

1. Put the butter, chipotles, garlic, salt, and pepper in a medium bowl. Use a fork to mash together until just combined. Transfer the mixture to a 12-inch strip of plastic wrap to roll the butter mixture into a log roughly the size of the original stick. Place the butter in a refrigerator or ice-filled cooler until ready to use.

2. Grill the corn over medium-high hear for 10 to 12 minutes, turning frequently as the bottoms turn golden brown.

3. Remove from heat and serve immediately with the chipotle butter on the side.