The #NBAXmas Cookbook offers an interactive and festive experience where NBA Fans can try recipes from all 30 teams’ home markets.

Each team was challenged to showcase a recipe that best represents their region’s most iconic culinary food. This recipe ranges from a favorite snack, dish or dessert that is unique to the team and fanbase.

Find the origin of each recipe and everything you need to create it yourself below.

Miami Fuego Burger

You know Miami’s recipe had to bring a little HEAT. Piled high with caramelized onions, pepper jack cheese, crispy potato sticks and Flamin’ Hot Cheetos® dust, the Fuego Burger melds Miami’s signature tastes and textures into a must-finish meal that’s as fiery as its basketball team.

Ingredients

Directions:

BURGER: 

1. Sear the Brioche bun: Heat a skillet or griddle over medium-high heat 
2. Slice the brioche bun in half 
3. Melt 1 tbsp. of butter and brush inside of each bun
4. Place the brioche bun halves on the skillet or griddle, cut side down
5. Sear them until they turn golden and slightly crispy, usually for about 1-2 minutes 
6. Remove the brioche bun halves from the skillet and set aside. 

PREPARE THE BEEF PATTY: 

1. Form the 6 oz. patty and season it with salt and pepper to taste
2. Heat the skillet or the griddle over medium-high heat
3. Cook the beef patty to your preferred level of doneness, about 3-4 minutes per side for medium
4. As you cook the patty, use the 2 oz. of Burger Basting Liquid to baste the patty for extra flavor and moisture. Brush or spoon it over the patty as it cooks 
5. During the last minute of cooking, place the slice of pepper jack cheese on top of the patty and melt the cheese

ASSEMBLE THE BURGER:

1. On the bottom half of the brioche bun, spread a Guava BBQ sauce 
2. Layer the onions on top of the Guava BBQ sauce
3. Carefully place the beef patty on top of the onions
4. Add a handful of crispy potato sticks on top of the patty 
5. Sprinkle cheetos dust over the top half of the brioche bun

GUAVA BARBECUE SAUCE: 

1. Combine Ingredients: In a medium saucepan, combine the ketchup, guava marmalade, molasses, yellow mustard, and vinegar. Stir well to thoroughly mix all the ingredients together
2. Heat and Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Reduce the heat to low to maintain a simmer.
3. Simmer and Thicken: Let the sauce simmer for about 20-30 minutes, stirring occasionally
4. Cool and Store: Once the Guava BBQ sauce has thickened and the flavors have melded together, remove it from the heat. Allow the sauce to cool to room temperature
5. Serve or Store: Your Guava BBQ Sauce is now ready to use!

GUAVA CARAMALIZED ONIONS: 

1. Prepare the Onions: Peel and thinly slice the 2 lbs of yellow onions
2. Start Cooking: In a large, heavy-bottomed skillet or pan, heat 2 tbsps of unsalted butter and 2 tbsps of olive oil over medium-low heat. Add the sliced onions and stir to coat them with the butter and the oil.
3. Season the Onions: Sprinkle 1 tsp of salt, 1/2 tsp of sugar, and 1/4 tsp of black pepper over onions
4. Incorporate Guava Marmalade: Add the 4 oz. of guava marmalade to the pan and stir it into the onions
5. Slow Caramelization: Cook the onions over low to medium-low heat, stirring occasionally, for about 20-25 minutes
6. Enjoy!

BURGER BASTING LIQUID: 

1. Combine Ingredients: Place all the ingredients in a blender
2. Blend: Blend ingredients until you achieve a smooth and uniform basting liquid.
3. Taste and Adjust

RED HOT CHEETOS SEASONING:

1. Prepare the Cheetos: Begin by placing the Cheetos into your food processor
2. Pulse to Crush: Use the pulse function to crush the Red Hot Cheetos into a fine powder. Pulse in short bursts until you reach desired texture
3. Add Seasonings: Once the Cheetos are crushed, add paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and chili powder to the food processor
4. Process to Combine: Run the food processor until all the ingredients are well combined and you have a uniform Red Hot Cheeto seasoning
5. Adjust to Taste: Taste the seasoning and adjust to spice level, salt or other seasonings as needed.