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Sassy South Texas Longhorn Burgers

Hi, I love to cook and am always creating new twists on everyday affordable foods. That is how the Sassy South Texas Longhorn Burgers came to be. This is "The Burger" you have to try. We are basically a Meat & Tator family, so I throw the veggies in wherever I can and Everyone loved it. It is delicous, very pretty and super easy for busy cooks. Nothing's better than being able to prepare your meal outside on our very long, hot and dry South Texas days and to share it with family & friends.


Rainbow Slaw:
1- 12oz. package Rainbow Salad mix (mixture of julieanned brocoli, cauliflower, carrots & red cabbage)
1/2 bunch fresh cilantro, chopped
1/2 red bell pepper, chopped
1/2 cup pecans, coarsely chopped
1 Tablespoon steak sauce
1 Tablespoon Merlot wine
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 Tablespoon olive oil
Avocado Mayonnaise:
1 Hass Avocado
1 Tablespoon Mayonnaise juice of
1/2 small lemon
2 pounds ground chuck
1 small onion, finely chopped
2 Tablespoon fresh cilantro, chopped
2 cloves garlic, chopped
1-4oz. can diced green chilies, drained
1 Tablespoon steak sauce
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
vegetable oil for brushing on grill rack
6 Texas size seeded sandwich buns


* Prepare a medium-hot fire in charcoal grill with a cover, or preheat a gas grill to medium high. * To make Rainbow Slaw, combine the rainbow salad, cilantro, red bell pepper and pecans in medium bowl; set aside. In a small bowl, combine steak sauce, wine, salt & pepper and then whisk in olive oil until slightly thickened and well blended. Pour dressing over slaw & toss to coat. Cover and refrigerate until ready to use. * To make Avocado Mayonnaise, cut avocado in half lengthwise and remove pit. Scoop out avocado into small bowl. With a fork, smash the avocado until smooth. Stir in mayonnaise and lemon juice. Cover & refrigerate until ready to use. * To make patties, combine ground chuck, onion, cilantro, garlic, green chilies, steak sauce, salt & pepper in a large bowl. Handle the meat mixture as little as possible to avoid compacting it, mix well. Divide into 6 equal portions and form the portions into patties to fit the buns. * Brush grill rack with vegetable oil. Place the patties on the rack, cover & cook, turning once until done to preference, 6-8 minutes on each side for medium. During the last few minutes of cooking, place the buns cut side down, on the outer edges of the rack to toast lightly. * To assemble the burgers, spread a generous amount of the Avocado Mayonnaise over the cut sides of the buns. On each bun bottom, place a pattie, then a large spoonful of the Rainbow Slaw. Add the top buns and serve. Makes 6 burgers


What makes this burger "The Best" is the different textures and the crisp, clean burst of flavors in each bite. With each bite-you just want to say "Mmmmmmmmmm.