Paulas El Paso Burgers Recipes

Steps:

• In a large bowl, combine the onion, jalapeño peppers, seasoning mix and beef, mix well.
• Form into 8, 1/2 inch thick, patties.
• Grill the patties over medium coals for 14 to 16 minutes for medium doneness or broil 3 to 4 inches from heat source 10 to 12 minutes.
• Center should be no longer pink.
• Turn patties once, half way through cooking.
• Serve on buns topped with cheese and guacamole.

Steps:

• Mix ground chuck with chilies, onion, garlic, salt and pepper, and blend well, but gently.
• Form into 6 patties and grill, uncovered, about 4 inches from medium coals or other heat source until cooked to the degree desired.
• Turn once half way through cooking time.
• (To yield a juicy burger, do not mash burgers with spatula and check temperature with thermometer or T-stick.) One minute before burgers are done, add cheese and continue to cook until cheese is melted.
• Serve with grilled corn on the cob and a freshly tossed salad.

Steps:

• Mix the masa harina, water into a dough which is soft but not sticky. Be prepared to add more flour if necessary. If it is too dry, add more water.
• To make a 3 inch round pupusa, take about half a cup of dough and roll it into a ball. flatten with your hand.
• Put the filling in the centre [in this case, cheese, cilantro, salt and pepper].
• Work the edges up over the filling and again form a ball, completely enclosing the filling.
• Flatten each ball to about 1/4 inch or less and cook the pupusas on a hot, lightly oiled griddle for about 3 minutes per side, or until both sides are lightly browned.
• Serve warm.