RECIPES: Recipe Details
South of the Border Burger
I love hamburgers and since I recently relocated to the Lone Star state I had to create a burger that had a tex-mex feel. Since Hatch chiles are a big deal here in Austin during their season, I had to incorporate them into my burger. Since you can also get some of the best flour tortillas(burrito) I decided that was the only way to wrap the burger.
27oz. ground Angus Beef (85%lean)
9oz fresh bulk Chorizo
1 large onion, minced
cloves garlic, minced
2- 2oz. cans Hot Diced Chiles
2 tsp. cumin
1 1/2 tsp. dried mexican oregano
1 Tbsp. chili powder
3oz. Asedero Mexican cheese, cut into 1/2oz. rectangle
2 Tbsp.olive oil +oil for grate
1 cup your favorite salso or pico
2 cups finely shredded iceberg lettuce
12 avocado slices
6 burritos - regular or whole wheat
In bowl, mix ground beef and chorizo until combined. Add next 6 ingredients and mix with hands untilwell combined. Form into 6 patties - then elongate slightly into more of a rectangle than a round. Make a pocket in the middle of the patty and insert the cheese. Seal the meat around it so there are no gaps. Heat the grill to high and oil grate. Lightly oil burgers and place on grill. Grill for 4 minutes, turn and grill for 4-5 more minutes for medium. Place burger in center of burrito, top with1/4c. shredded lettuce, 2 avocado slices and 2 Tbsp. salso or pico. Fold bottom of burrito up and sides over leaving a pocket on top. In opening put a little shredded lettuce and 1 tbsp. remaining salsa and serve.
This is such a greast burger fora party because everyone can participate in making their own burger. With a margarita or local beer a hot summer day (and we've had a few of those this summer) ends up being delicious.