Adobo Quesadilla Burger

Adobo Quesadilla Burger Male: In kitchen three Sonia Gurgaon a public relation specialists from Moorhead Minnesota. Sonia: My signature burger is the Adobo Quesadilla Burger which is a combination of Mexican flavors. It’s actually grilled in a tortilla. It’s crunchy on the outside, on the inside it is a gooey because it has a cheese. The burger is a little bit spicy and it has black beans in it, it also has cilantro and cumin with garlic and grated onion. I really like to eat quesadillas and my family really likes to eat burgers. So why not slop them together and make something great. The first thing I did was shut my corn and get it on a grill because after that stun I will make the corn salsa. Male: The beans and the burger makes it over here at Sonia’s station, kind of big burritos. Sonia: It is. Male: That’s going to be interesting, black beans whole, nothing done to them, right into that ground chuck. And they’re big interpretations here about what a hamburger is. Sonia: I am from Moorhead Minnesota which is right across the river from North Dakota. I usually cook pretty big because I come from a big family, I've always been a cook, and I think I probably started cooking when I was three or four. Food is a really big part of my family experiences, when we get together that’s pretty much what we do. Male: So right now, Sonia has putted together these patties that have the black bean and the garlic and the cumin all mixed together but she says, setting the patties up, looks like they’re going back in the bowl. Sonia: When I was in my kitchen mixing up the meat, a guy shows up and he is telling the judges about this mixture that has cumin in it and I am like “oh, God I didn’t put the cumin in there. Male: She’s redoing the burgers which means that she’s got a plan and what is that means, oh boy. Linda: That means that the meat is going to be worked a lot more than she would have normally like to do. Sonia: Makes it really tough. When you over mix a ground meat the texture changes. I had to risk you know mix them again to get the flavor. Because I had the mistake of you know not putting the cumin in, I also had an issue with over heating the grill because I let it sit there too long and I know that they're sticking so I'm trying to spray them to try to reduce the sticking and to try to get them up. Linda: Go girl. Male: I'm so worried about that. Linda: Yeah, you cannot put that right into the flame. Male: I was so can like that. Sonia: The burgers looked like they had a big char marks on the one side, I moved ahead and did what I could to get the burgers done and to the judges. Male: Next stop Sonia Gurgaon, with the Adobo Quesadilla Burgers. Sonia: I was worried that my burger was over cooked, but I thought that the presentation was better than I could have expected. Male: Linda, let’s start up with you, what do you think? Linda: I was worried when you we're cooking that the burger seemed overcooked and I think they are little over cooked but that said the flavor is a very nice—I think it’s a really neat idea. Female: One thing I'm really taken by is the presentation I love the sort of delicacy of the tortilla on the outside which was nice and crisp but that was really a nice refreshing take on it, I know you had trouble with getting the cumin and then putting it back and remixing it and I totally get in the texture. It’s got like a sort of grainy kind of work texture and it’s a little more meatloafy. Male: Chef Solakus? Chef: The thing that really comes to mind is if you are going to make a quesadilla give me all the condiments for it, you know. I would have love to seeing some sour and cream some guacamole something here that really was going to set this off so that you know I can do my own thing, you know, but I tell you what this is a fun thing.