Texmexcheeseburgerswithchililimemayo Recipes

TEX-MEX BURGER WITH CAJUN MAYO

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.

CHEESEBURGER WITH GARLIC MAYO

Steps:

• Add the garlic cloves and oil to a small saucepot and place over medium-high heat. Cook until the garlic is golden brown and soft, 10 to 15 minutes. Remove the garlic from the oil, reserving the oil.
• Place the garlic cloves into a mini food processor with the mayo and 1 teaspoon salt. Puree until smooth. Transfer to a small bowl.
• Use a wide-mouth Mason jar lid to form the ground beef into six patties, about 5.5 ounces each.
• Heat a large cast-iron skillet over high heat.
• Brush the patties on one side with garlic oil, and season with salt and 1/4 teaspoon black pepper.
• Place the patties, brushed-side down, in the hot skillet and cook until well browned, 5 minutes. Brush the other side of the patties with garlic oil and season with more salt and pepper. Flip the patties, and cook until well browned and firm to the touch, another 3 to 5 minutes; place a slice of Cheddar on each burger during the last minute to melt.
• Spread the brioche buns with softened butter and brown them in a large saute pan.
• Spread the toasted buns with some garlic mayo, add a burger patty and top with a tomato slice, lettuce and pickles. Serve immediately.

TEX-MEX BURGER

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.

CHILI CHEESE BURGER BOWLS RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pot with a lid over medium heat until shimmering. Add the onion and garlic and sauté for 2 minutes, until translucent.
• Add the ground beef and cook until browned, about 7-10 minutes.
• Add the crushed tomatoes, tomato paste, brown sugar, salt, ground pepper, paprika, chili powder, ground cumin, and stir to combine. Add water and stir. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
• Set a wire cooling rack on top of a baking sheet. Place a metal 1-cup (240 ml) measuring cup upside down on top of the cooling rack.
• In a medium non-stick skillet over medium heat, pour ⅓ cup (35 g) of Parmesan in the center of the pan and spread out into a thin circle, about 5 inches across. Without disturbing the cheese, melt for 2-3 minutes, or until golden and fully melted.
• Once the cheese is fully melted, run a spatula along the edges of the cheese and shake the pan to loosen the cheese circle. Carefully slide the melted cheese over the inverted measuring cup to form a cheese bowl. DO NOT TOUCH, it is extremely hot. Set aside and let cool completely, about ten minutes. Repeat with the rest of the Parmesan to make 8 bowls.
• Lightly grease a large skillet over high heat, then add the beef patties (in batches, if necessary) and season generously with salt and pepper. Cook for 2 minutes without disturbing, then flip and cook for another 3 minutes, or until the internal temperature has reached at least 165˚F (75˚C).
• To assemble, place a bottom burger bun on a plate and put a cheese bowl on top. Lay a burger patty inside the cheese bowl and top with a spoonful of chili, a sprinkle of shredded cheddar cheese, and the top bun.
• Enjoy!

TEX-MEX TURKEY BURGERS WITH CHIPOTLE MAYO

Steps:

• Make the mayo: In a large bowl, whisk together the mayonnaise, adobo sauce, lime juice, and salt. Cover and refrigerate for up to 2 days.
• Make the burgers: In a large bowl, combine the ground turkey, creamed corn, breadcrumbs, egg, onion, cilantro, cumin, salt, and pepper. Using your hands, mix together the ingredients just until combined. Shape the mixture into four patties.
• Heat a large skillet over medium heat, then coat the skillet with cooking spray. Add the patties and cook for 5 minutes on one side, then flip them and cook until they are no longer pink and have reached an internal temperature of 165 degrees F, an additional 10 minutes. Top each burger with a slice of cheese.
• Spread a portion of the chipotle mayo on the bottom half of each bun. Top the mayo with a burger, then add lettuce, tomato, avocado, and the top half of the bun and serve.

TEX-MEX CHEESEBURGERS

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.

TEX-MEX CHEESEBURGERS WITH CHILI-LIME MAYO

Steps:

• In small bowl combine first four ingredients to make the Chili-Lime Mayo.
• Mix well and refrigerate while cooking burgers.
• In large bowl combine ground beef with next four ingredients, adding salt and pepper to your taste.
• Use your hands and combine these ingredients well.
• Form meat mixture into 6 (6-inch) patties.
• Grill meat patties on outdoor grill over medium-high (350-400 degrees) heat.
• Be sure to keep the grill lid closed to avoid flare-ups.
• This should take approximately 5 minutes on each side.
• You may also cook these in the oven, if you prefer.
• Check meat patties for doneness and top each meat patty with one slice of pepper-jack cheese during the last minute or so of grilling.
• We also toast our buns on the grill.
• This only takes a moment as they will burn quickly.
• Serve burgers on toasted buns slathered with Chili-Lime Mayo and your desired toppings.
• Suggested Toppings: shredded lettuce, sliced tomatoes, sliced fresh onion or guacamole.

GREEN CHILE CHEESEBURGERS

Steps:

• Grill peppers, covered, over high heat until all sides are blistered and blackened, 8-10 minutes, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Meanwhile, in a large bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into six 3/4-in.-thick patties., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut into slices or coarsely chop. , Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese and chiles; grill, covered, until cheese is melted, 1-2 minutes longer. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.

THE KITCHEN TOURISTS' BEST TEX-MEX BURGER!

Steps:

• Halve, pit and peel avocado.
• Mash ¼ of avocado with a fork; add mayonnaise, lemon juice, hot sauce and salt to taste; mash with back of fork until smooth.
• Stir in tomato, chipotle, scallion, cilantro, and remaining avocado, cut into ¼ inch cubes and fold together gently but thoroughly. Cover surface with plastic wrap and refrigerate until ready to use.
• Mix chili powder, cumin, oregano and salt into beef. Handling beef as little as possible, divide it into quarters; shape each quarter into a patty.
• Heat a well-seasoned, ridged, cast-iron pan over moderately-high heat (or grill on bbq) until hot and cook the hamburgers 5 ½ minutes per side for rare.
• Top with cheese slices and cook, covered, for 1 minute, to melt cheese.
• Transfer to a plate and let stand, tented loosely with foil, for 3 minutes, to finish cooking.
• Transfer to hamburger buns; top with guacamole dressing, sliced, pickled jalapeno rings (to taste) and lettuce.