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Posole Burger with Lime Cilantro Slaw

Coming from a family that is half Hispanic, I have always been lucky to have such wonderful homemade Mexican and Spanish foods. My absolute favorite is a simple soup called posole that has many versions but traditionally includes pork or beef and hominy and is served with toppings such as cabbage, onion, radishes, lime or lemon juice. I wanted to capture those flavors in a hamburger because they are so delicious together. The reason behind using Kaiser rolls is that I wanted something sturdy enough to hold in all the juice from the burgers and the slaw, while still being soft on the inside.


1 tablespoon vegetable oil
2 cups shredded cabbage
¼ cup onion, cut into thin slices
¼ cup chopped cilantro
¼ cup Mojo marinade
3 tablespoons fresh lime juice,
1 tbsp. for lime cilantro slaw,
2 tablespoons for creamy guacamole
2 avocados
2 cloves garlic, minced
2 ½ teaspoons salt, ½ teaspoon for creamy guacamole,
2 teaspoons for burgers
2 tablespoons sour cream
2 lbs. ground sirloin
2 tablespoons chili powder
1 ½ tablespoons dried oregano
2 teaspoons black pepper
6 Kaiser rolls


Rub grill with oil and preheat to 400 degrees. In a medium bowl, combine cabbage, onion, cilantro, Mojo marinade, and 1 tablespoon lime juice. Set aside. Reserve 2 tablespoons lime juice for guacamole. Remove skin and seed from avocado. Place in medium bowl with 2 tablespoons lime juice, garlic, ½ teaspoon salt, and sour cream. Mash together. Set aside. Reserve 2 teaspoons salt for burgers. Without overmixing, blend ground sirloin, chili powder, and oregano. Form 6 hamburgers. Sprinkle with evenly with salt and pepper on each side. Grill on side one for 4 minutes. Wrap buns in foil and place on grill. Flip burgers and grill on side two for 4-6 minutes depending on desired doneness. Remove buns from foil. Place one burger on each bun. Top burger with lime cilantro slaw. Spread creamy guacamole on bottom half of each bun. Serves 6.


Hope you like my creation! Thanks!