RECIPES: Recipe Details

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Celeste's San Antonio Cha Cha Burger

This burger includes a lot of the flavors of our home - the Texas Hill Country, just north of San Antonio. We have been working away from home for several months and truly miss the food and culture.


1/2 cup mayonnaise
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sea salt
juice of 1/2 large lime
3 roma tomatoes
1/2 large red onion
5 cloves garlic
1 large jalapeno
3 tbsp olive oil
1/2 tsp sea salt
1 tsp freshly ground coarse black pepper
2 pounds ground sirloin
6 slices thick cut bacon
2 tbsp stick butter
1/2 bunch fresh cilantro
2 tsp sea salt
1 tbsp freshly ground coarse blk pepper
5 bollilo style hamburger buns
5 slices sharp cheddar cheese
1/4 head iceberg lettuce


1. Combine mayonnaise, cumin, coriander, salt, and pepper in a small bowl. Refrigerate until burgers are ready to assemble. 2. Coarsely chop roma tomatoes, red onion, garlic and jalapeno (about 1 inch pieces). Spread onto a double layer of heavy duty foil. Drizzle with olive oil and season with salt and pepper. Cover mixture with double layer of heavy duty foil and seal edges to form a packet. Place on preheated grill over low heat for 15 minutes, until onions are tender and caramelized. Set aside until burgers are ready to assemble. 3. Trim most of fat off bacon slices and finely mince. Combine bacon, ground beef, salt and pepper. Finely chop cilantro. Cut butter into thin slices. Form ground beef and bacon mixture into 10 thin patties. Place 2 thin pats of butter and about 1 tbsp chopped cilantro on center of 5 of the patties. Top each of the 5 patties with the remaining 5 patties. Gently seal edges and press patties together. 4. Grill burgers over medium high heat until thoroughly cooked, about 6 minutes per side, depending on your grill. Place cheese slices on patties a few minutes before taking them off the grill. 5. Just before the burgers are done, heat buns on grill until warm and grill marks are visisble. 6. To assemble burgers, slather top and bottom of buns with lime mayonnaise. Cover bottom bun with shredded lettuce, place burger on top and cover with tomato mixture and top bun. Enjoy with plenty of napkins


The tomato mixture is quite spicy from the jalapeno (I leave the pith and seeds in). Less jalapeno can be used or removing the pith and seeds can be done to reduce the heat. To make mincing the bacon easier, make sure it is still slightly frozen but thawed enough to pull slices apart.