Versatile and fun to make, brioche dough has many uses. It can be filled with savouries or sweet ingredients. When formed into a loaf called pain brioché, it makes light and lovely-tasting sandwiches. Sliced and soaked in a spiced egg-milk batter, then fried as pain perdú or French toast, it is magnificent.
Optional, and very popular: adding a slice of Monterey Jack cheese to your New Mexican Green Chile Burger Zesty Southwestern Hamburger Dressing Drain and chop finely a couple of dill pickle spears or a handful of hamburger dill slices. Shred and chop a cup of lettuce. Drain a small can of chopped green chiles in a sieve, pressing until they are as dry as possible. Ortega Fire-Roasted, Diced Green Chiles Old El Paso Green Chiles by the Case In a mixing-bowl, combine these vegetables with a half-cup of mayonnaise, gently blending the ingredients together for an elegant and refreshing southwestern-style hamburger sauce. A bit of ground pepper and/or 1/4 teaspoon of onion powder may be added to absorb excess moisture and impart extra flavour to the mixture. Amounts of these ingredients may be adjusted to your taste. ©M-J de Mesterton New Mexican Green Chile Burger on Home-Made Hamburger Bun Recipe Courtesy of M-J de Mesterton The Authentic New Mexico Green Chiles, Grown by