RECIPES: Recipe Details

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TEQUILA PICO de GALLO BURGER with LIME AIOLI MAYONNAISE, AVOCADO, CUCUMBER and SMOKED MOZZARELLA

Ingredients 

Ingredients:

Tequila Pico de Gallo:

4 Roma tomatoes, diced
2 T Cilantro leaves, chopped
1/2 Red onion (medium size), minced
1 tsp garlic, minced
1 jalapeno, seeded and minced
1 lime, juiced
1 T Tequila
1 tsp Cumin
1/4 tsp Kosher salt
1/8 tsp Fresh ground pepper

Lime Aioli Mayonnaise:

1 cup Mayonnaise
1 Lime, juiced
2 tsp garlic, minced
1/2 tsp cumin
2 T Cilantro leaves, minced

Patties:

2 lbs ground chuck
All of the Tequila Pico de Gallo (from above after refrigerated for 30 mins)
2 tsp Kosher salt
1/2 tsp freshly ground pepper

Colavita Extra Virgin Olive oil, for brushing the grill rack and buns

1 lbs Smoked Mozzarella cheese, cut into 1/4-inch thick slices

6 Potatoe buns, split

1 large Haas Avocado, sliced

1 English Long cucumber, sliced the size of pickle chips

Instructions 

Directions:

Preheat your gas grill to high.

To make Tequila Pico de Gallo, in a medium size bowl, mix the tomatoes, cilantro, red onion, garlic, jalapeno, lime juice, tequila, cumin, salt and pepper. Refrigerator for 30 minutes before using.

To make the Lime Aioli Mayonnaise, in a small bowl, combine mayonnaise, lime juice, garlic, cumin, and cilantro. Refrigerator until ready to use.

To prepare the patties, gently combine the chuck, the prepared Tequilla Pico de Gallo, salt, and pepper in a large bowl. Gently mix together using your hands. Divide into 6 equal parts and form into patties.

Brush the grill rack with olive oil. Place the patties on the grill and cover and cook for 5 minutes. Turn the patties, and continue cooking for another 5 minutes. Place the cheese slices on the last 3 minutes of grilling. Brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burger, slather the top and bottom buns with the Lime Aioli Mayonnaise and add the patty to the bottom bun. Next add 4 cucumber slices and 3 avocado slices on top of each patty. Add the bun top with wooden skewers and serve.

Makes 6 burgers

Comments 

Make sure the Tequila Pico de Gallo refrigerates for 30 minutes for flavors to meld before combining it with the ground chuck.