Chef notes
“If you come to my house, this is the burger I’m serving,” says Sunny, who drew the inspiration for it from living in San Antonio, Texas, where big, beefy cookouts and Mexican flavors commonly converge. A quick pico de gallo is the perfect topping for a burger, as opposed to a lonely tomato slice, because you get the sweetness of the tomato along with the bite of red onion and fresh jalapeños. “I know purists like only salt and pepper in their burgers, but I’m not a purist,” she says; she adds cumin and ancho chile powder to the mix. “I invite flavor to exist everywhere.”
Excerpted from “TODAY Loves Food: Recipes from America’s Favorite Kitchen.”
Dining and Cooking