MY BEST BURGER
Steps:
- Generously butter the flat sides of the burger buns. Set aside.
- In a large bowl, use your hands to combine the brisket, chuck, salt, garlic powder and pepper. Divide the mixture into 8 even portions and form into patties.
- Heat a cast-iron griddle or skillet over high heat and brush with butter. Put the burgers on the hot griddle and season with a sprinkle of salt. Cook until browned, about 2 minutes, then flip and top each with a slice of Cheddar and a slice of American (form a "star" with the cheese slices so the cheese completely envelopes the burger patty). Cook, using a large metal bowl to dome the burgers and allow the cheese to melt, 1 to 2 minutes. Transfer the burgers to a baking sheet and dome with the bowl to keep hot. Place the buns on the griddle butter-side down to quickly toast.
- Place the patties on the bottom buns and top with onions, tomatoes, pickles and a pile of lettuce. Spread a generous dollop of mayo on the top buns and place the buns on the burgers. Eat and enjoy!
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
THE KITCHEN TOURISTS' BEST TEX-MEX BURGER!
Sizzling with flavour! This Tex-Mex Burger has a lot of taste appeal and the visual isn't half-bad, either. Your mouth will explode with the flavours of spicy-hot Tex-Mex cuisine, tempered with a guacamole dressing. Members of the Kitchen Tourists suggested ingredients suitable for this delectable treat and so: Ed&Theresa - avocado; Muffin Goddess - lime; MA HIKER - hot sauce; fluffernutter - chipotle in adobo; Melody Ashcraft - tomato; Mandy from Oz - scallions; Laffer - cilantro; ms.susan - chili powder; TansGram - monterey jack cheese; and I provided the pickled jalapeno rings as per Recipe #170474. I'm sure you'll agree that these ingredients all came together sublimely to make the best burger ever. I would also like to thank Rita L, without whom this burger would just not have been possible. If Rita hadn't sent me a tin of chipotle in adobo last Fall, and if I hadn't frozen what I hadn't used then, this burger would just not have been possible! THANK YOU RITA!!! (this recipe is based on one I have already posted but seriously adapted)
Provided by evelynathens
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 18
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.
TEX-MEX BURGERS
I clipped this recipe out of the newspaper. Haven't tried it just yet, but thought it sounded really good.
Provided by podapo
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Burgers:.
- Preheat broiler or grill to medium high.
- Using wooden spoon, mix together the ground beef, jalapeno, 1/4 cup of the salsa and salt and pepper in large bowl until the ingredients are well combined.
- Form into 4 patties.
- Broil or grill, flipping once until cooked through, about 4-5 minutes each side.
- Place tortillas in microwave,and cook on high for about 20 seconds.
- Arrange burger on warm totilla and top with avacodo slices, shredded cheese and salsa.
- Wrap like burrito.
- Salsa:.
- Mix all ingredients in small glass bowl.
- Can be used immediately if using for the burgers, if using as dip, let sit in fridge for at least 1 hour.
- Make sure to wear protection on your hands when handling the jalapeno's!
Nutrition Facts : Calories 417.6, Fat 22.8, SaturatedFat 7.9, Cholesterol 88.5, Sodium 200.5, Carbohydrate 26.1, Fiber 7.6, Sugar 6.8, Protein 29.7
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
TEX-MEX BURGERS TEXOTIC-MEXOTIC BURGERS
These were created by the Exotic Epicureans for Zaar World Tour 03. A team of 9, we each picked one ingredient from 1 region of the US our the Southwest. Making an all American Burger using these ingredients. Kumquat the Cat's friend-lime that brings freshness, JanetC-KY-pepper jack cheese or Queso blanco a creaminess and richness, Alskann-Texas sweet onion made smoky, lucid501-beef just ask any Texan, Anme-corn for sweetness and lightens the burgers, free-free-avocado a rich creaminess, acerast-refried beans for health and to help hold the burger to the chips, Midwest Maven-tortilla chips and myself-chipotle peppers in adobo sauce for heat and smokiness. We stepped out of the box and went for these cute, spicy, smoky, sweet, mini-mini burgers that we placed on tortilla chips adhered with just a tad of refried beans topped with a tad of sour cream, tomato and avocado salsa and chipotle Caramelized onions. Oh as for the burgers they are filled with cheese, corn, chipolte peppers and cumin both give a great smokiness creating this Finger Licking Treats. You can use TVP (Texturized Vegetable Protein (TVP), also known as Textured Soy Protein (TSP) is a meat substitute made from defatted soy flour, a by-product of making soybean oil. It is quick to cook, high in protein, and low in fat.)in place of the beef! To rehydrate, 1 2/3 TVP add 1 1/3 cup boiling water. For the COOKING equivalent of 1 pound of hamburger meat, but equals 89 grams of protein or 12.7 protein blocks. By comparrison: 1 pound of hamburger has: 10.7 blocks in regular ground beef 11.2 block in lean ground beef 12 blocks of protein in extra lean ground beef
Provided by Rita1652
Categories Lunch/Snacks
Time 50m
Yield 40 mini appetizers, 20 serving(s)
Number Of Ingredients 20
Steps:
- Caramelized Adobo Onions:.
- Heat the oil over medium high heat.
- Add onions and reduce the heat to medium-low.
- Cook slowly, stirring occasionally, until golden brown and caramelized, about 20 minutes.
- Add the salt and pepper to taste, sugar and adobo sauce stir well to combine.
- Meanwhile make Tomato and Avocado Salsa:.
- Add all ingredients from the salsa using 1/2 the cilantro and parsley and added the 1/8 cup finely mined onion. Chill till ready to serve.
- TEXotic-MEXotic BURGERS:.
- Preheat oven to 375°F.
- Mix all burger ingredients together including the remaining cilantro and parsley. Make burgers using 1 tablespoon full of meat mixture.
- Place on a cookie sheet pan and bake for 5-10 minutes. Don`t overcook.
- Meanwhile place chips on serving platter topping with just a tad of refried beans (used just to hold the mini burgers on).
- Remove burgers from oven and place on beans be sure to get the cheese that oozed out (go ahead sneak some for yourself ;) ), topping with a tad of sour cream, Caramelized Adobo Onions, and salsa.
- Enjoy these finger licking good burgers!
- Alternate: Yes you can make regular sized burgers just bake a bit longer till desired doneness.
Nutrition Facts : Calories 359.6, Fat 19.6, SaturatedFat 4.5, Cholesterol 22.1, Sodium 277.1, Carbohydrate 37.4, Fiber 3.8, Sugar 1.8, Protein 10.7
TEX-MEX BURGER WITH CAJUN MAYO
Make and share this Tex-Mex Burger With Cajun Mayo recipe from Food.com.
Provided by True Texas
Categories Dessert
Time 25m
Yield 4 serving(s)
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 620.6, Fat 35.4, SaturatedFat 13.4, Cholesterol 130.8, Sodium 681.9, Carbohydrate 32, Fiber 1.7, Sugar 6.4, Protein 42
TEX-MEX VEGGIE BURGERS
Categories Sandwich Herb Pepper Rice Vegetable Vegetarian Corn Summer Grill/Barbecue Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 14
Steps:
- Blend 1/2 cup corn kernels and 1 tablespoon cornmeal in processor until moist clumps form. Add 3/4 cup corn kernels; process 10 seconds (reserve remaining corn for another use). Transfer corn mixture to heavy medium nonstick saucepan. Add 1/2 cup corn liquid, onion, bell pepper and lime peel. Cover and cook over very low heat until thick and firm, stirring often, 12 minutes. Mix in rice, cilantro, jalapeño, salt and cumin. Drop 1/4 of mixture onto each of 4 pieces of foil; press pieces into 3/4-inch-thick patties. Let stand until completely cool.
- Prepare barbecue (medium heat). Spray both sides of burgers with nonstick spray; grill until crisp, about 5 minutes per side. Grill tortillas until pliable, about 30 seconds per side. Transfer tortillas to plates. On each tortilla place 1 burger, 1/4 of sour cream and 1/4 of salsa. Fold tortillas over to enclose.
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