RECIPES: Recipe Details

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SOUTH WESTERN BURGERS

I lived on the Mexican border for about 9 years. Always being a creative cooker. The cooking tricks that I have learned down there took my cooking creativity to a whole other level.

Ingredients 

Pattie
2 pounds-Ground chuck
1 tablespoon-Green chili salsa
Juice of 2 lemons
1.5 teaspoons-Chili powder
1.5 teaspoons-Finely crushed cool ranch chips
2 tablespoons-hot sauce
1.5 teaspoons-Salt
1 tablespoon-Freshly ground black pepper
1 tablespoon-Finely chopped fresh rosemary
1.5 teaspoons-Sugar
2 tablespoons-Mexican oregano
Zesty Mexican sauce
1.5 teaspoons-Green chili salsa
Juice of 1 lemon
6 tablespoons-Sour cream
Corn oil, for brushing the grill rack
1.5 teaspoons-Salted butter
6 slices-Pepper jack cheese
12 slices-Texas toast
6 leaves-Iceberg lettuce

Instructions 

Preheat a gas grill to medium-high. To make the patties, combine all of the ingredients in a large bowl. Mix well. Divide the mixture into 6 equal portions. Form the portions to be about the same diameter of the bread. Set aside. To make the Zesty Mexican sauce combine all of the ingredients in a bowl and mix well. Set aside. (Sauce may be made ahead, covered, and chilled until ready to use.) When the grill is ready, brush the grill rack with Corn oil. Place the patties on the rack, cover, and cook about 3 minutes. Turn the patties. Layer each with equal portions of salted butter. Layer each with 1 slice of Pepper jack cheese, cover, and cook about 6 minutes. During the last minute of cooking, Put Texas toast slices on the outer edges of the rack to toast evenly and lightly. To assemble the burgers, place a slice of Texas toast on a serving dish, toasted side up, place a patty. Put equal portions of the Zesty Mexican sauce on top of each pattie. Add 1 leaf of Iceberg lettuce on top of each pattie. Add a slice of Texas toast, toasted side down, and serve. Makes 6 burgers

Comments 

Must use the distinct taste of Mexican oregano.