Taos Humburger
Ingredients
24 oz. lean ground beef (7% lean)
8 oz. Buffalo sirloin
2 large egg whites
1 1/2 tablespoons chile powder
2 teaspoons ground cumin
1 teaspoon garlic powder
3 medium green onions, thinly sliced (1/4 cup +)
3 medium ripe red tomatoes
1/2 large sweet onion
2 large hot jalapenos
1/2 cup loosely packed cilantro
juice of one lime
coarse ground black pepper and coarse salt mixed 1/2 and 1/2 olive oil cooking spray
6 green chile
cheese rolls
Instructions
Light gas grill and heat to medium. While still wrapped, allow ground beef to come to room temperature. Meanwhile, trim gristle from buffalo and cut into one inch cubes. Transfer buffalo to food processor fitted with cutting blade and pulse until buffalo is coarsely chopped. Transfer chopped buffalo to large bowl. Seperate egg whites into small bowl. Measure chile powder, ground cumin and garlic powder into third bowl. Slice green onion and add to spice mixture. Crumble ground beef over buffalo and lightly combine with hands. Don't overwork meat. Add egg whitesand spice mixture and continue to combine with hands. Form six equal patties, cover, and set aside to rest. Peel and chop tomatoes, trnsfer to bowl. Mince sweet onion and add to tomato. Cut tops off jalapenos (the part with stem) and cut jalapenos into quarters lengthwise. with tip of knife seperate rib and seeds from flesh of pepper. Once you start working with jalapenos, finish! DO NOT rub your eyes or scratch your nose until you have rinsed your hands thouroughly. Mince flesh of chiles and add to tomato mixture. Mince cilantro and add. Juice limeinto mixture and add two pinches of salt/pepper. Combine, cover and refrigerate Spray both sides of patties with cooking spray and lightly season both sides with salt/pepper. Cook to medium (about seven minutes a side), turning once. Split buns and spray cut side with cooking spray. Place on grill to lightly toast when you turn burgers. Remove buns and plate when burgers are just ready to come off grill. Put burgers on bun bottoms and top with one to two tablespoons of Pico de Gallo (tomato mixture). Serve open – faced and listen for the "Mmm…" as your guests dig in.