Monday, August 20, 2007
Mexican Burgers

Print a PDF of this recipe here.

Recipes courtesy of Cooking Pleasures magazine

1-1/2 lb. ground beef
1/4 cup chopped cilantro
2 tablespoons thinly sliced green onion
1 pickled jalapeno chile (I used diced green chiles)
2 teaspoons minced garlic
2 teaspoons chili powder
1 teaspoon grate lime peel (I omitted)
3/4 teaspoon salt
4 slices Monterey Jack cheese
4 Kaiser or Mexican bolillo rolls, split
1/2 cup Jalapeno-Lime Mayonnaise (recipe follows)
2 cups shredded iceberg lettuce
1/2 cup Quick-Roasted Chile Salsa (recipe follows)
1 cup Quick Guacamole (recipe follows)

In medium bowl, gently mix together beef, cilantro, green onion, chile, garlic, chili powder, lime peel and salt. Shape into 4 patties. Heat grill. Place burgers on gas grill over medium heat or on charcoal hrill 4-6 inches from medium coals; cover grill. Grill 8-10 minutes or until thoroughly cooked and no longer pink in center, turning once. Top each burger with one slice cheese, grill 1 minute or until cheese has melted. Spread each roll with 2 tablespoons of the Jalapeno-Lime Mayonnaise.

Place lettuce on top of tolls; top with burgers, salsa and guacamole.

Jalapeno-Lime Mayonnaise:

1/2 cup mayonnaise
2 tablespoons lime juice
2 teaspoons grated lime peel
1 tablespoon fhinely chopped pickled jalapeno chile (I used diced green chiles)

In small bowl, stir together all ingredients.

Quick-Roasted Chile Salsa:

1 large tomato, diced
2 tablespoons finely chopped red onion
2 tablespoons diced canned roasted green chiles
2 tablespoons chopped cilantro

In small bowl, stir together all ingredients.

Quick Guacamole:

1 large avocado
1/4 cup diced tomato
1/4 cup finely chopped red onion
2 teaspoons finely chopped seeded deveined jalapeno chile, if desired
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

Place avocado in medium bowl, mash coarsely with fork or potato masher. (Do not overmash; texture should be quite lumpy). Stir in remaining ingredients.

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