MESQUITE SMOKED STUFFED BRISKET BURGER
Provided by Food Network
Time 2h40m
Yield 4 to 6 burgers
Number Of Ingredients 11
Steps:
- Preheat an offset smoker for cooking at 250 degrees F and add some pieces of mesquite.
- Cook bacon in a skillet over medium heat. Reserve 12 slices to use for building burgers. Crumble remaining bacon for burger filling.
- Combine cheese, chiles and crumbled bacon in a bowl and mix thoroughly. Use your hands to press out and form eight to twelve 4-ounce patties from the beef, approximately 4 1/2 to 5 inches in diameter. Place patties on a work surface. Layer 3 ounces filling in the center of a patty, then layer a second patty on top of filling and first patty. Use your fingers to press the edges of the 2 patties together, being thorough in sealing the patties with no holes along the edges. Repeat with remaining patties and filling.
- Sprinkle each side of the patties with dry rub, salt and pepper. Place patties in smoker and cook 30 minutes, then flip and cook until an instant-read thermometer inserted in the center of a patty registers 130 degrees F for medium-rare, 15 to 30 minutes more. Let patties rest, uncovered, for 15 minutes.
- Meanwhile, cook onions with 2 tablespoons olive oil in a medium saute pan over low heat until onions are caramelized, soft and golden brown, 10 to 15 minutes.
- Put tomatoes in a pan, drizzle with 4 to 6 tablespoons olive oil, and sprinkle each side with dry rub. Cover with foil and smoke in offset smoker for 1 hour.
- Melt butter in a large saute pan or comal over medium-high heat. Place burger buns cut-side down in pan and cook until golden and toasted. Drizzle 2 tablespoons olive oil into the same pan used for bread. Place smoked burger patties into pan and sear each side, 2 minutes per side. (You may also use this same pan to warm up cooled smoked tomatoes, if needed.)
- Build burgers: Place patties on the buns and top with smoked tomatoes and caramelized onions.
TEX-MEX BURGER
Celebrate the flavours of Central American with a juicy cheeseburger topped with fresh avocado
Provided by Good Food team
Categories Main course
Time 25m
Number Of Ingredients 8
Steps:
- Mix mince with the onion, cayenne pepper and oregano. Season well, shape into 4 patties and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Cook burgers for 15 mins or until done to your liking, flipping over halfway through.
- Serve in rolls with cheese, tomato and avocado.
Nutrition Facts : Calories 589 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.5 milligram of sodium
TEX-MEX BURGER WITH CAJUN MAYO
A jazzy way to spice up the boring basic burger that will tantalize your taste buds! Cajun spiced mayonnaise is the perfect complement to these spicy beef burgers.
Provided by Sarah Stephan
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
- In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
- Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.
Nutrition Facts : Calories 714.1 calories, Carbohydrate 28.5 g, Cholesterol 132.3 mg, Fat 49.1 g, Fiber 2.3 g, Protein 38.3 g, SaturatedFat 15 g, Sodium 1140 mg, Sugar 2.3 g
STUFFED TEX-MEX BURGERS
The kiddos will devour these cheese-filled burgers with the condiments of their choice, while the adults can dress them with an added kick of jalapeno mayonnaise and guacamole. From Southern Living Busy Moms Weeknight Favorites.
Provided by Crafty Lady 13
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Process first 5 ingredients in a food processor or blender until smooth; chill.
- Preheat grill to medium-high (350° to 400°). Combine ground chuck, onion, and salt; shape into 12 (4-inch) patties. Fold cheese slices into quarters; top 6 patties with folded cheese slice. Cover cheese with remaining 6 patties; pressing to seal edges.
- Grill patties, covered with grill lid, over medium-high heat 5 minutes on each side or until done. For grown-up servings, serve burgers on buns with 2 tablespoons guacamole, 1 tablespoon mayonnaise mixture, and desired toppings. For plain servings, serve burgers on buns without the guacamole and mayonnaise mixture.
Nutrition Facts : Calories 492, Fat 27.3, SaturatedFat 10.9, Cholesterol 108.2, Sodium 800.5, Carbohydrate 27, Fiber 1, Sugar 4.3, Protein 33.1
STUFFED TEX-MEX BURGERS
These burgers are fabulous and spicy. Serve these at your next Bbq along with traditional Hamburgers for something different! Your guest will love them
Provided by Little Bee
Categories Meat
Time 19m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grill and heat. In large bowl, mix beef, onion, chilies, pepper, and taco seasoning mix. Shape into 8 thin patties. Top 4 patties with 1 slices of cheese each and top with remaining patties. Press edges to seal.Grill, covered, 4-6" from medium coals for 14-16 minutes, turning once, until burgers are thoroughly cooked and no longer pink in center, or are 160 degrees when tested with meat thermometer (be sure you're not testing the temperature of the cheese filling!). Top with more cheese and let melt while you grill the split kaiser rolls. Serve burgers with Lettuce Salsa and Guacamole.
Nutrition Facts : Calories 503, Fat 30, SaturatedFat 14, Cholesterol 110.3, Sodium 643.9, Carbohydrate 22.3, Fiber 1.3, Sugar 1.8, Protein 34.4
STUFFED TEX-MEX YELLOW SQUASH
Hollowed-out squash earns kid appeal when filled with a mix of beef, bell pepper, and corn, all topped with Parmesan cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside.
- In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper.
- Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.
Nutrition Facts : Calories 327 g, Fat 21 g, Fiber 4 g, Protein 17 g
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CHIPOTLE STUFFED TEX-MEX BURGERS - FLAVOR BIBLE
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5/5 (2)Total Time 25 minsCategory Dinner, Lunch, Main CourseCalories 1249 per serving
- Make the chipotle mayo ahead of time and store in the fridge until burgers are finished (see link in post).
- Preheat the grill to about 400°F. Place the patties on the grill. If your grill has a top rack, place the Texas toast on.
- Cook patties for 6 minutes on one side and flip. Flip the Texas toast at this time, too. Cook for an additional 4 minutes. Top burgers with cheese slices. Cook for 1 – 2 additional minutes. Remove.
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