RECIPES: Recipe Details

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GUACATACATORO BURGER

Ingredients 

2 LARGE HASS AVACADOS; PEELED, PITTED AND DICED
1/2 CUP MAYONNAISE
1/2 CUP PICANTE SAUCE, PREFERRABLY PACE PICANTE (MILD OR MEDIUM)
1 TEASPOON FRESH SQUEEZED LEMON JUICE
1 TEASPOON KOSHER SALT
2 POUNDS GROUND CHUCK
2 TEASPOONS KOSHER SALT
2 TEASPOONS COARSE, GROUND BLACK PEPPER
2 TABLESPOOONS TABASCO CHIPOLTLE SAUCE
16 OUNCE CAN REFRIED BEANS
12 TOSTADO SHELLS
1 PACKAGE TACO SEASONING (PREFERRABLY TACO BELL OR MCCORMICKS)
6 SLICES PEPPER JACK CHEESE
6 GOOD QUALITY HAMBURGER BUNS SPLIT
VEGETABLE OIL FOR BRUSHING THE GRILL RACK AND TO LIGHTLY COAT THE 10 INCH FIREPROOF SKILLET.

Instructions 

PREPARE A MEDIUM HOT FIRE IN A CHARCOAL GRILL WITH A COVER OR PREHEAT A GAS GRILL TO MEDIUM-HIGH TEMPERATURE.

GUACAMOLE SPREAD
COMBINE THE TWO LARGE DICED AVACADOS, 1/2 CUP MAYONNAISE, 1/2 CUP PICANTE SAUCE, 1 TEASPOON FRESH SQUEEZED LEMON JUICE, AND 1 TEASPOON KOSHER SALT. IN A MEDIUM SIZE MIXING BOWL BLEND ALL INGREDIENTS INTO A SMOOTH CONSISTENCY. COVER AND KEEP CHILLED UNTIL READY TO USE.

HAMBURGER PATTIES
COMBINE 2 POUNDS GROUND CHUCK, 2 TEASPOONS KOSHER SALT, 2 TEASPOONS COARSE GROUND BLACK PEPPER AND 2 TABLESPONS TABASCOS CHIPOLTLE SAUCE IN A LARGE BOWL. HANDLING THE MEAT AS LITTLE AS POSSIBLE TO AVOID COMPACTING IT, MIX WELL. DIVIDE THE MIXTURE INTO SIX EQUAL PORTIONS AND FORM PORTIONS INTO PATTIES TO FIT THE HAMBURGER BUNS. PLACE PATTIES ON A PLATTER,
COVER WITH PLASTIC WRAP AND SET ASIDE.

WHEN THE GRILL IS READY OPEN THE CAN OF REFRIED BEANS AND PUT INTO A TEN INCH FIRE-PROOFSKILLET COATED LIGHTLY WITH OIL AND COVER WITH A LID. PLACE ON THE GRILL. HEAT, STIRRING OCCASIONALLY UNTIL BEANS BEGIN TO SIMMER. REMOVE THE PAN FROM THE GRILL, SET ASIDE AND KEEP WARM. BRUSH THE GRILL LIGHTLY WITH VEGETABLE OIL, PLACE THE PATTIES ON THE RACK, COVER, AND COOK, TURNING ONCE UNTIL DONE TO PREFERENCE, FIVE TO SEVEN MINUTES PER SIDE FOR MEDIUM WELLNESS. DURING THE FINAL MINUTES OF GRILLING THE PATTIES, TOP EACH PATTY WITH A SLICE OF PEPPER JACK CHEESE. WHEN THE CHEESE BEGINS TO MELT, REMOVE PATTIES TO A WARM PLATE AND COVER.

TOSTADO SHELLS
OPEN THE PACKAGE OF TOSTADO SHELLS AND OPEN THE PACKAGE OF TACO SEASONING MIX. PLACE THE TWELVE TOSTADO SHELLS ALONG THE EDGES OF THE GRILL. THEN LIGHTLY DUST EACH TOSTADO SHELL EVENLY WITH THE TACO SEASONING. WHEN MOISTURE APPEARS ON THE TOSTADO SHELL OR THE EDGES BEGIN TO TURN BROWN, TURN THE TOSTADO SHELLS WITH A SPATULA OR TONGS AND EVENLY DUST THE TOSTADO SHELLS ONCE MORE. REMOVE THE TOSTADO SHELLS TO A PLATE AND STACK TO KEEP WARM. (ONCE THE TOSTADO SHELLS HAVE BEEN TURNED THE SHELLS COOK FAST-WATCH CAREFULLY TO AVOID OVERCOOKING.)

PLACE THE HAMBURGER BUNS CUT SIDE DOWN ALONG THE EDGES OF THE GRILL TO TOAST LIGHTLY. ONCE THE BUNS ARE LIGHTLY BROWNED REMOVE TO A LARGE PLATTER TO BEGIN ASSEMBLING THE BURGERS.

ASSEMBLY
ON THE CUT SIDE OF THE BOTTOM HALF OF THE HAMBURGER BUN PLACE A CRISPY, SEASONED TOSTADO SHELL. SPREAD A TABLESPOON OR MORE OF THE REFRIED BEANS TO COVER THE TOSTADO SHELL. PLACE ONE HAMBURGER PATTY CHEESE SIDE UP ON THE REFRIED BEAN COVERED TOSTADO SHELL. PLACE ANOTHER SEASONED CRISPY TOSTADO SHELL ON TOP OF THE CHEESE COVERED HAMBURGER PATTY. SPREAD A GENEROUS AMOUNT OF THE GUACAMOLE SPREAD EVENLY ONTO THE SEASONED CRISPY TOSTADO SHELL. PLACE THE TOP HAMBURGER BUN CUT SIDE DOWN OVER THE GUACAMOLE TOSTADO SHELL. REPEAT THE STEPS WITH THE REMAINING BURGERS. SERVE.

Comments 

THIS BURGER IS A COMBINATION OF TEX-MEX AND SOUTHWESTERN INGREDIENTS. THE COOLNESS OF THE GUACAMOLE SPREAD, THE WARMTH OF THE REFRIED BEANS COMBINED WITH THE SEASONED CRISPY TOSTADOS, THE TABASCO CHIPOLTLE SAUCE IN THE BURGER AND THE PEPPER JACK CHEESE CREATES A FLAVOR THAT POPS LIKE A MATADORS CAPE!!

GUACATACATORO BURGER-OLE!!!!!