RECIPES: Recipe Details

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Stuffed Southwest Burger with Tex-Mex Salsa

Ingredients 

1 1/2 cup plum tomatoes, seeded and cut into 1/2 inch pieces
1/2 cup thinly sliced green onions
1 cup ripe California avocado, seeded and coarsely meshed
1/4 cup diced canned green chilies
2 Tbsp. chopped fresh cilantro
1/2 teaspon hot sauce
2 tsp. fresh lime juice
1 3/4 tsp. sea salt-1/4 tsp. for salsa and 1 1/2 tsp. for burger
1 1/2 tsp. minced garlic-1/2 tsp. for salsa and 1 tsp. for burger
2 pounds ground chuck
1/4 tsp. freshly ground black pepper
1 tsp. ground cumin
1 tsp. chili powder
9 Tbsp. Queso Fresco
Vegetable oil, for brushing grill rack
6 onion rolls, split horizontally
1 1/2 cups thinly sliced Bibb lettuce

Instructions 

1) Heat gas grill to medium high temperature. 2) To make salsa combine the chopped tomatoes, sliced green onions, meshed avocado, diced green chilies, chopped cilantro, Tabasco sauce, lime juice, 1/4 tsp. sea salt, and 1/2 tsp. minced garlic in a 2 quart bowl. Refrigerate until ready to use. 3) To make patties, combine the chuck, 1 1/2 tsp. sea salt, 1 tsp. minced garlic, black pepper, ground cumin, and chili powder in a 3 quart bowl. Handle the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 portions and form the portions into patties to fit the rolls. On 6 of the patties, sprinkle the crumbled Queso Fresco over the patty (leave 1/2 inch around edge free of cheese). Place remaining patties on top, press, and seal edges to totally enclose cheese, forming 6 total patties. 4) When grill is ready, brush grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5-7 minutes on each side for medium. During last few minutes of cooking, place the rolls, cut side down, on the grill rack to toast lightly. 5) Toss the sliced Bibb lettuce with the salsa. 6) To assemble the burgers, on each roll bottom, place a patty and top with salsa. Add the roll tops and serve.