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Big Beef Blopper

Name: Big Beef Blopper
Cuisine: American
Ingredients: 2 wild boar patties, about 120 g each; 40 g achiote paste (annatto brick); 100 ml sour orange juice (naranja agria); 2 slices American cheese; 1 burger bun; 4 tbsp mayonnaise; 1 tbsp salsa de árbol taquera; Juice of half a lime; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1 small red onion, thinly sliced; 100 ml brine from a jar of pickled jalapeños, plus the jalapeños; Iceberg lettuce; 1 tomato, sliced; 3 pickle slices; Celery salt

From American Dad! →Watch me make it →

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About

A man spends ten years and seven bodies trying to bring this burger back, and he had three clues the whole time: celery salt, a Mexican spice, and meat that tasted sour. He never cracked it because he was looking in the wrong aisle.

The spice is achiote, from the Yucatán, sold as a hard red brick and ground down with sour orange — naranja agria — into a paste that stains everything it touches without a drop of dye. The sour meat is not beef at all, it is wild boar, which is leaner and tangier than beef and dries out the second you turn the heat up. The third clue, his mumbling about tacos, is the sauce: árbol taco salsa cut into mayonnaise so it does not bury the boar. Nine point two, and the best thing I cooked for that video.

Ingredients

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Wild boar2 wild boar patties, about 120 g each
Achiote paste40 g achiote paste (annatto brick)
Sour orange100 ml sour orange juice (naranja agria)
American cheese2 slices American cheese
Burger bun1 burger bun
Mayonnaise4 tbsp mayonnaise
Pico de gallo1 tbsp salsa de árbol taquera
LimeJuice of half a lime
Onion powder1/2 tsp onion powder
Garlic powder1/2 tsp garlic powder
Paprika1/2 tsp smoked paprika
Red onion1 small red onion, thinly sliced
Jalapeno100 ml brine from a jar of pickled jalapeños, plus the jalapeños
Iceberg lettuceIceberg lettuce
Tomato1 tomato, sliced
Dill pickle3 pickle slices
Celery saltCelery salt

Recipe

1
Start the pickled onion: slice the red onion thinly, cover it with the jalapeño brine and leave it 30 minutes. It comes out pink and sharp. Keep the jalapeños.
2
Break the achiote brick into a bowl, pour the sour orange over it and grind it into a smooth paste.
3
Put both boar patties into the paste whole and leave them 15 minutes to take the colour and the acidity.
4
Make the sauce: stir the árbol salsa into the mayonnaise, then add the lime juice, onion powder, garlic powder and smoked paprika. The mayo is there to keep the heat from burying the boar.
5
Cook the patties on medium heat, not high — boar is lean and turns to rubber over a hard flame. Three minutes, untouched.
6
Flip them, season the cooked side with celery salt, give them a couple more minutes and lay the cheese on to melt.
7
Build it: lettuce, sauce, three pickles, the first patty with its cheese, a few of the pickled jalapeños, then the second patty.
8
Finish with the pickled onion and tomato, and spread more sauce on the top bun before closing it.