RECIPES: Recipe Details

Rate This Burger 
No votes yet


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.


2 pounds-Freshly 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
2 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
13 tablepoons-Green chili salsa
Juice of 3 lemon
3 Mashed Avocados
Corn oil, for brushing the grill rack
1.5 teaspoons-Salted butter
18 slices-Pepper jack cheese
12 slices-Texas toast
12 leaves-Iceberg lettuce


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 3 slices 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 patty on a slice of Texas toast, spread equal portions of the Zesty Mexican sauce, layer each with 3 leaves of Iceberg lettuce. Top with a slice of Texas toast and serve. Makes 6 burgers