Ingredients
Pico De Gallo Salsa:
1 large tomato, diced and drained
1/8 large sweet onion, diced
1/2 jalepeno pepper, seeds removed and diced
2 tablespoon chopped cilantro leaves
Juice of 1/2 a lime
1/8 teaspoon salt
Blended Asada Mixture:
1/2 large sweet onion, chopped
2 1/2 jalepeno peppers, seeds removed and chopped
2 handfuls of chopped cilantro leaves
2 teaspoon ground cumin
1/4 teaspoon salt
Juice of 1 1/2 limes
Avacado Cream:
1 avacado, mashed
1 tablespoon Miracle Whip
Juice of 1 lime
1/8 teaspoon salt
Patties:
1 1/2 pounds ground sirloin
1/2 pound sirloin steak, cut into
1/2 inch cubes
2 teaspoon salt
1/2 teaspoon ground black pepper
Blended Asada Mixture
Vegetable oil, for brushing the grill rack
1/2 green pepper, seeds removed and cut in half
Salt for sprinkling on the green pepper
6 slices pepperjack cheese 6 Kaiser rolls, split
6 iceburg lettuce leaves
Instructions
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the salsa, combine the diced tomatoes, onions, jalepeno peppers, chopped cilantro, lime juice and salt in a bowl. Set the salsa aside in a cool place. To make the blended Asada mixture, place chopped onion, jalepeno peppers, ciltantro, cumin, salt and lime juice in a food processor. Pulse the ingredients 3-4 times until a thick and course consistency is reached. Set the mixture aside. To make the avacado cream, combine avacado, Miracle Whip, lime juice and salt. Mix well and set aside in a cool place until ready to serve. To make the patties, combine the ground sirloin, the sirloin steak pieces, salt, black pepper and the blended Asada mixture in a large bowl. Mix well, but avoid compacting the meat by handling the mixture as little as possible. Divide the meat mixture into 6 equal portions and form into patties. When the grill is ready, brush grill rack with vegetable oil to prevent sticking. Place the patties on the grill rack and cover. Cook the patties for 5-7 minutes on each side for medium. During the last 5 minutes of grilling the patties, place the green pepper on the rack and grill alongside the patties for 4-5 minutes, turning the pepper as needed. Once the green pepper is done, remove from grill, sprinkle with salt and slice the pepper thinly into 12 strips. Set pepper strips aside. When the patties are just about done, place 1 slice of pepperjack cheese on each patty and allow to melt on grill, covered for 20 seconds. Remove patties from grill and keep warm. Place the Kaiser rolls cut side down on the outer edges of the grill rack to lightly toast. To asseble the burgers, place a lettuce leaf on each bottom roll, a patty with melted cheese, 2 strips of green pepper contoured into a circle, 2 tablespoon of salsa inside the green pepper circle (to prevent the salsa from falling out of the burger) and add the roll tops smothered with 1 tablespoon of the avacado cream. Serve immediately and enjoy! Makes 6 burgers
