SOUTHWEST "CHILI" BURGERS WITH AVOCADO CREMA AND LIME-MARINATED SLAW
Steps:
- To make the slaw: mix all the slaw ingredients together. Set aside for at least 30 minutes to let flavors meld.
- Prepare charcoal grill for medium-hot direct-heat cooking.
- To make the Chili Rojo: add all chili ingredients, except extra wine, to a blender or food processor. Puree thoroughly, using extra wine if necessary to make a thick, smooth sauce.
- To make the burger patties: take 6 tablespoons ground beef and mix with 6 tablespoons Chile Rojo. Make 6 equal hand-formed patties with the remaining ground beef. Place 2 tablespoons of the chile mixture onto the center of each patty. Carefully enclose each patty around the chile mixture to form a ball. Carefully flatten each ball back into a thick patty, keeping the chile mixture inside. Season the patties liberally with salt and pepper.
- To make the Crema: mash the avocados in a food processor or with a potato masher. Add the rest of the ingredients and fold gently until thoroughly mixed.
- When the grill is hot, oil the grill rack and cook the burgers over a medium-high flame until done, about 3 minutes per side for medium rare. If the exterior of the patties begins to burn, move them to a cooler side of the grill until the centers have had a chance to cook. Add a slice of cheese to each patty about 1 minute before they are done. Let patties rest off the heat for 1 or 2 minutes after cooking, and meanwhile toast the buns on a cooler side of the grill.
- To assemble the burgers: spread each bun bottom with a layer of Avocado Crema. Add about 1/3 cup slaw, a patty with melted cheese, then a tablespoon of chili ketchup, and finally the bun top.
SOUTHWEST BURGER
We love burgers and have them every Saturday in summer. We also have a favorite burrito recipe. One day, we got the bright idea to combine two of our favorite recipe. Voila! Our Southwestern Burgers were created. -Tammy Fortney Deer Park, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef and sausage over mixture; mix well. Shape into eight patties. , Grill, covered, over medium heat for 5 minutes on each side or until a thermometer reads 160° and juices run clear. Top each burger with a cheese slice. , Grill 1-2 minutes longer or until cheese begins to melt. Serve on buns with the lettuce, tomato, avocado and mayonnaise or mustard if desired.
Nutrition Facts : Calories 516 calories, Fat 29g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 888mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.
JALAPENO SWISS BURGERS
Mexican culture greatly influences our cuisine, and we eat a lot of spicy foods. In this recipe, the mellow flavor of Swiss cheese cuts the heat of the jalapenos.-Jeanine Richardson, Floresville, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Shape beef into eight thin patties. Top four patties with cheese, onion and jalapenos. Top with remaining patties; press edges firmly to seal. , Grill, covered, over medium heat or broil 4 in. from the heat for 8-9 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns. If desired, serve with toppings.
Nutrition Facts : Calories 665 calories, Fat 37g fat (16g saturated fat), Cholesterol 175mg cholesterol, Sodium 423mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 55g protein.
JALAPENO AND AVOCADO CHEESEBURGERS
This is a very tasty juicy burger. Had just the right spice blend for us. Quick and easy to put together. Perfect for a summer Bar-B-Que with friends. Made this with my recipe #237867. Original from my Weber grilling book with a few changes.
Provided by Nimz_
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl gently combine just until blended, the ground chuck, red onion, parsley, jalapeno, chopped garlic, salt and pepper.
- Gently shape the mixture into 4 patties of equal size and thickness, 3/4 to 1 inch thick.
- With your knuckle or thumb, make a shallow depression about 1 inch wide in the center of each patty. (This will help the patties cook evenly and prevent them from shrinking on the grill).
- Cut the avocado in half lengthwise, remove the pit, and scoop out the inside in once piece with a spoon.
- Cut lengthwise into 1/4 inch slices.
- Heat grill for medium high heat.
- Brush the cooking grate clean.
- Rub some oil on the cooking grate to help with sticking.
- Grill the patties over direct medium high heat with the lid closed as much as possible, until cooked to medium, 10 to 12 minutes, turning once and moving around on the grill for even cooking.
- During the last minute of grilling time place a slice of cheese on each patty to melt, and grill the buns, cut side down until toasted, 20 to 30 seconds.
- Assemble the cheeseburgers with the avocado and lettuce, if using and a little mustard or other spread you like.
- NOTE: I didn't add any additional condiments to mine but some friends loaded their's with lettuce, tomatoes and pickles and loved it. Use what you like.
- Serve warm.
Nutrition Facts : Calories 804.7, Fat 54.3, SaturatedFat 22, Cholesterol 181.4, Sodium 707.7, Carbohydrate 25.8, Fiber 3.5, Sugar 3.4, Protein 51.2
LATIN BURGERS WITH CARAMELIZED ONION & JALAPENO RELISH
Make and share this Latin Burgers With Caramelized Onion & Jalapeno Relish recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- To make the Latin Burgers:.
- In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs.
- Form the burgers into 6 patties without pressing them too much or they can become tough.
- Line a baking pan with waxed paper and put the burgers side-by-side in a single layer.
- Cover and refrigerate for at least 30 minutes.
- This will help the burgers hold together.
- If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.
- To make the Caramelized Onion and Jalapeno Relish:.
- Heat the olive oil in a heavy skillet over medium-low heat.
- Add the onions and season with salt and pepper.
- Add the jalapeno chiles and the brown sugar.
- Saute for 15 minutes or until the onion and the chiles are caramelized and soft.
- Set aside.
- To make the Red Pepper Mayonnaise:.
- Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper.
- Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth.
- NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.
- To cook the Latin Burgers:.
- Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side.
- In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt.
- If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
- To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls.
- Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.
Nutrition Facts : Calories 797.9, Fat 44.6, SaturatedFat 13.3, Cholesterol 115.7, Sodium 1030.8, Carbohydrate 61.3, Fiber 2.6, Sugar 26.2, Protein 37.2
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