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Mexicali Blues Burger

Creating this burger was about trying something new for me. I had the inspiration to name a burger the Mexicali Blues burger, but, in doing so, I thought I should certainly use something blue, and naturally I thought of bleu cheese. I actually am not very fond of bleu cheese, though, so I decided to explore the different varieties until I found one that I liked and that tasted good on my burger. Cambozola was perfect. It has a wonderful combination of Camembert and Gorgonzola that give it a flavor similar to Brie with a little kick. This experience has taught me to try new things, and I have found a new food that I love!


1 tablespoon vegetable oil
¾ cup crushed tomatoes
1 tablespoon honey
1 chipotle in adobo, coarsely chopped
2 teaspoons adobo sauce, from can of chipotle peppers
5 cloves garlic, 3 for tomato sauce coarsely chopped, and 2 for chunky guacamole minced
¼ cup onion, coarsely chopped
2 Avocados
1 ½ tablespoons fresh lime juice
2 ½ teaspoons salt, ½ teaspoon for chunky guacamole, and 2 teaspoons for seasoning burger
1/3 cup diced tomatoes with green chiles
2 lbs. ground sirloin
2 teaspoons pepper
6 bolillo buns
12 ounces Cambozola cheese


Rub grill with oil and preheat grill to 400 degrees. In a small food processor, add crushed tomatoes, honey, chipotle pepper, adobo sauce, 3 cloves of garlic coarsely chopped and onion coarsely chopped. Pulse on low until well blended and garlic and onion are well chopped. Set aside. Reserve 2 cloves garlic minced for guacamole. Remove the skin and seed from the avocados and place avocados in medium bowl. Mash avocados, and mix in garlic, lime juice, salt, and tomatoes with green chiles. Set aside. Reserve 2 teaspoons salt for hamburgers. In a large bowl, mix ground sirloin with tomato mixture. Form 6 hamburgers and sprinkle salt and pepper evenly over each side of the patties. Place burgers on grill. Allow to cook for 4 minutes on first side. Wrap buns in aluminum foil and place on grill. Flip burgers and cook for 2-4 minutes depending on desired doneness. Use a cheese slicer to carefully cut the Cambozola into 6 even chunks. The cheese is very creamy, so it will melt evenly over the burgers. Place one slice on each burger. Close grill lid and cook for an additional 2 minutes. Remove buns from grill, remove foil, and slice buns in half. Place burgers on buns. Top each burger with avocado mixture. Serves 6.


Hope you enjoy it!