CHEESEBURGER MEXICANA
Olé! Tortilla chips and salsa put a Mexican spin on a favorite skillet pasta dish. Hamburger Helper™ dinner mix makes it easy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain.
- Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box). Heat to boiling, stirring occasionally.
- Reduce heat; cover and simmer about 12 minutes, stirring occasionally, until pasta is tender. Remove from heat and uncover (sauce will thicken as it stands).
- Arrange 1 cup tortilla chips on each of 5 serving plates. Spoon about 1 cup beef mixture over tortilla chips on each plate. Top each with 1/4 cup salsa and about 2 tablespoons sour cream. Sprinkle with olives and onions.
Nutrition Facts : Calories 770, Carbohydrate 87 g, Cholesterol 80 mg, Fat 5, Fiber 5 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 10 g, TransFat 1 g
OLD-FASHIONED CHEESEBURGER
Steps:
- Put the ground beef on a baking sheet and divide into 5 equal portions. Push the meat (not patting it) together gently and shape into patties no bigger than the size of your burger buns. They should be loosely compacted; they should look rustically rough, not smooth and that way a good crust will develop and there will be lots of nooks and crannies for the cheese to melt into. They should be about 1/2-inch thick and about 4 inches wide. Make sure they fit your buns! Once shaped, chill the uncooked burgers in the refrigerator for 10 minutes.
- Preheat your grill to medium-high heat, or warm your largest cast-iron skillet over medium-high heat until just smoking. Sprinkle both sides of the burgers generously with salt. This is not only for flavor, but also to build a good crust.
- Using a spatula, place the burgers on the grill or in the skillet; they should sizzle upon contact. If you are cooking inside, open your window, because it might get a little smoky!
- If using a grill: Cook 2 minutes on the first side for medium-rare or 3 minutes if you like them medium-well. Flip the burgers, and top each one with a slice of cheese. Cover, if possible, and cook for 2 to 3 minutes longer, depending how well done you like your burgers and the heat of your grill.
- If using a skillet: Cook 4 minutes for medium-rare, or 5 minutes for medium-well on the first side. Flip the burgers, and top each one with a slice of cheese. Cover, if possible, and cook for 4 minutes longer. A meat thermometer inserted in the middle of the burger should register 135 to 140 degrees F for medium-rare.
- Remove the burgers from the heat and grind freshly ground black pepper on top of each burger.
- While the meat rests, toast the buns. Spread both cut sides of the buns with a little softened butter. Lower the heat to medium, add the buns cut-side down, and let them toast until golden brown.
- Place each burger on a bun, top with Ketchup Chutney or Roasted Red Pepper and Walnut Dip and pile you're your favorite toppings. Dig into a little slice of summer heaven right from your kitchen!
- Warm the oil in a medium saucepan over medium-high heat until nearly smoking.
- Keep your lid handy. Add the mustard seeds and cumin seeds; they should start enthusiastically popping upon contact with the oil, so cover the pot until the spluttering subsides, about 30 seconds.
- Add the onions and saute until soft and just starting to brown, 5 to 7 minutes. Add the garlic and ginger, and saute until the garlic is soft, about 2 minutes longer.
- Add the Garam Masala, paprika and turmeric. Stir and cook about 30 seconds. Then add the vinegar (standing back so you don't inhale the fumes!) and cook 1 minute more.
- Add the tomatoes, molasses, 1/2 teaspoon salt and lots of freshly ground black pepper. Stir, bring to a boil, and then cook at a generous simmer about 10 minutes until thickened. You can puree it if you like. Set it aside to cool and then jar. Store in the refrigerator.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
- Preheat the oven to 350 degrees F.
- Roast the red peppers. Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over. Put the blackened peppers in a bowl, cover with plastic wrap and set aside to steam.
- Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic, 10 to 15 minutes. Remove from the oven and set aside to cool.
- Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, lemon juice, pomegranate molasses, olive oil, paprika, cumin, red pepper flakes and garlic into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve.
MEXICAN BEEF BURGERS
"When half the family requested hamburgers and the others wanted tacos, my daughter-in-law and I came up with this compromise," recalls Stanny Barta of Pisek, North Dakota.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef and chips over mixture; mix well. Shape into eight patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Wrap burgers and desired toppings in tortillas.
Nutrition Facts : Calories 508 calories, Fat 22g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 890mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 7g fiber), Protein 31g protein.
HAMBURGUESAS MEXICANAS
These Mexican hamburgers are the best you'll ever have!
Provided by DonnaB
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Mix ground beef, half the onions, bread crumbs, pepperjack cheese, and eggs in a bowl; form into 12 patties.
- Combine tomatoes, half the remaining onion, cilantro, half the serrano chile pepper, and half the lime juice; mix well to make pico de gallo. Cover and chill in refrigerator.
- Mash avocados, remaining onions, remaining serrano chile pepper, and remaining lime juice together in a bowl to make guacamole. Season with salt and pepper.
- Heat a skillet over medium-high heat; pan-fry burger patties to desired doneness, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Assemble each sandwich by placing a burger in each bun; top burger with guacamole, shredded lettuce, and pico de gallo.
Nutrition Facts : Calories 745.7 calories, Carbohydrate 45.7 g, Cholesterol 172.2 mg, Fat 46.5 g, Fiber 8.7 g, Protein 37.7 g, SaturatedFat 16.7 g, Sodium 641 mg, Sugar 7.1 g
MEXICAN CHEESEBURGERS
These Mexican Cheeseburgers are supremely packed with big and bold flavors. The flavor is in the meat, so every bite is savory and delicious. Serve with plenty of toppings such as guacamole, salsa, onions, and extra cheese. (Don't skip the cornmeal, which provides tenderness.)
Provided by Chew Out Loud
Number Of Ingredients 14
Steps:
- In a large bowl, using wooden spatula, mix all ingredients together (take care not to over handle.)
- Shape into 4 or 6 patties; grill to desired doneness. Medium is recommended.
CHEESEBURGER MEXICANA
Olé! Tortilla chips and salsa put a Mexican spin on a favorite skillet pasta dish. Hamburger Helper* dinner mix makes it easy.
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Cook beef in large skillet over medium-high heat, stirring occasionally, until brown; drain.
- Stir in hot water, milk, uncooked pasta and sauce mix. Heat to boiling, stirring occasionally.
- Reduce heat; cover and simmer 13 to 15 minutes, stirring occasionally, until pasta is tender. Remove from heat and uncover (sauce will thicken as it stands).
- Arrange 1 cup tortilla chips on each of 5 serving plates. Spoon about 1 cup beef mixture over tortilla chips on each plate. Top each with 1/4 cup salsa and about 2 tablespoons sour cream. Sprinkle with olives and onions.
Nutrition Facts : ServingSize 5 servings
TEX-MEX CHEESEBURGERS
Make and share this Tex-Mex Cheeseburgers recipe from Food.com.
Provided by Kate in Ontario
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium sized bowl whisk egg.
- Add salsa and seasoning.
- Mix in cheese, meat and bread crumbs.
- Shape into 4 patties.
- Grill over medium heat until done- about 15 minutes.
MEXICAN CHEESEBURGER SOUP
Very easy to make. Nice for kids since it not too spicy. If you want it more "soupy" add more liquid.
Provided by Parsley
Categories Lunch/Snacks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, brown and crumble the ground beef with the garlic, onion and red bell pepper. Cook until beef is mo longer pink; drain.
- Return the cooked beef mixture to the pot.
- Add to the pot, the undrained tomatoes, diced green chilies, mexicorn, black beans, salt, cumin, and pepper.
- Bring to a gentle simmer and simmer for about 10 minutes.
- Stir in the cheeses and milk. Stir frequently and heat until cheese is melted and smooth -- do NOT let boil.
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