South Of The Border Asiago Burgers Recipes

SOUTH OF THE BORDER BURGERS

Steps:

• Divide the hamburger into 4 equal portions and make two patties from each portion (if using Italian buns make the patties oblong to fit the bun) On 4 of the 8 patties put a tbsp of refied beans, sprinkle on some jalapeno pepper and a tbsp of onions, salt& pepper Place the second pattie on top and firmly seal.
• Really pat them so they won't fall apart while cooking.
• If BBQing I recommend that you use a stir fry pan or use a solid grill to cook them in/on to ensure they do not end up as the fuel for the BBQ.
• These burgers are delicate because there is no filler in them.
• Or pan fry When the burgers are cooked on one side (apprx 6 minutes) flip and.
• add mushrooms, cover with a lid and finish cooking.
• Slit the buns and start toasting one side, when browned slightly add cheese and continue heating until the cheese has melted Assemble the Burger, Butter the bun if you wish, put in the bacon& mushrooms then the burger, top with the salsa, avacado& sour cream.

SOUTH-OF-THE-BORDER BURGERS

Steps:

• 1. In small bowl stir together salsa, beans, corn and parsley. Set aside.
• 2. Brush Morningstar Farms® Grillers® Original veggie burger with lime juice. Sprinkle on both sides with chili powder. Cook burger according to package directions. Cut in half.
• 3. Serve burger halves in tortillas with salsa mixture.
• ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
• This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

BEEF AND ANDOUILLE BURGERS WITH ASIAGO CHEESE

Steps:

• Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and mustard. Transfer to small bowl. (Can be made 1 day ahead. Cover; chill.)
• Finely chop andouille sausages in processor. Transfer to large bowl. Add beef, shallots, salt, pepper, and crushed fennel seeds. Stir with fork just until blended. Form mixture into six 1-inch-thick patties.
• Prepare barbecue (medium-high heat). Grill hamburger buns until golden, about 2 minutes. Transfer to platter. Brush onion slices with oil. Sprinkle with salt and pepper. Grill until golden, about 7 minutes per side. Grill hamburgers to desired doneness, about 5 minutes per side for medium-rare. Sprinkle cheese over top of burgers.
• Spread cut sides of hamburger buns with sun-dried-tomato mayonnaise. Top bottom halves of buns with hamburgers, then red peppers. Top with onion slices. Cover with top halves of buns and serve.
• *Smoked pork-and-beef sausages, sold at specialty foods stores and supermarkets. Kielbasa can be substituted.

SOUTH OF THE BORDER ASIAGO BURGERS

Steps:

• Mix hamburger, barbeque sauce, and salt and pepper. Form 4 patties.
• Grill the hamburgers. After turning burgers, cover with a slice of asiago cheese and allow to melt. When burgers are almost done, toast buns on the grill. Place burgers on the buns when they are cooked.
• While burgers are grilling, mash avocado, salsa, sour cream, lime and salt together to make guacamole.
• Top each burger with guacamole.
• Enjoy!