Kate's Cuisine

Jul 09 2014

Southwestern Burger

Southwestern Burger

Typically when I make a burger, I make it pretty plain and am just happy with piling lots of different toppings onto it – but those are your usual standard fare too including things like lettuce, tomatoes, and pickles. This summer though, I must be feeling very Bobby Flay-inspired because I just can’t make a burger in my usual ho-hum way. So when burger night rolled around ago just a couple of nights ago, I was inspired to do something different. Something….southwestern.

I took a couple cues from My Big Fat Greek Burger, grilling thick slices of onions and citrus right on the grill (although this time I used lime instead of lemon.) Then I just replaced the lettuce with cilantro, the tomatoes with salsa (pico de gallo would be really good too,) and lassoed a couple of other ingredients, and my latest burger masterpiece was complete. One of these days, when hubby’s not home, I’m going to get really crazy and start putting different ingredients right into the burger.

1 pound medium ground beef $6.69
1 tablespoon Worcestershire sauce $0.08
1 egg, lightly beaten $0.20
1 tablespoon paprika $0.48
1 onion, grated $0.47
3 garlic cloves, minced $0.03
1 onion, sliced into thick rings (do not separate the rings) $0.47
1 lime, cut in half $0.33
1 1/2 cups salsa or pico de gallo $2.98
1 avocado, sliced $0.89
1 1/2 cups Monterey Jack cheese, shredded $2.50
1 1/4 cup fresh cilantro leaves $1.25
6 hamburger buns $1.87
4 tablespoons mayonnaise (approximately) $0.24
2 tablespoons olive oil $0.06
Salt $0.01
Pepper $0.01

Total cost $19.03
Cost per serving $3.17

1.) First, prepare the burger patties. Place beef, Worcestershire sauce, egg, paprika, garlic, grated onion, and salt and pepper into a bowl. Combine until all ingredients are incorporated, but do not over-mix. Divide beef into 6 even portions and then one by one, take each portion and shape them into patties. Make a small well in the centre of each patty by pressing your thumb gently into it. Be sure that you don’t go all the way through the patty, just that you make a small indentation. This will allow for expansion during cooking. Set aside on a plate.

2.) Turn an indoor or outdoor grill to medium heat and oil the grates well. Brush the flesh side of the lime halves, as well as the onion rings, entirely with olive oil. When the grill is hot place them directly over the heat, and cook for about one minute. Remove the lime halves, and set aside on a plate. Flip the onion rings and cook for another 30 seconds to allow them to soften, but not be completely cooked through. Move to the same plate as the lime halves and tent with foil if you wish to keep them warm.

3.) Place the burger patties directly over the heat on the grill and cook, without moving or touching, for about 5 minutes. Flip, cook for another five minutes, and then feel for doneness. When they are just about done, divide the cheese evenly between the six burgers. Close the lid (or tent with foil) to allow the heat to build and the cheese to melt. When patties are cooked to your liking and the cheese has melted, set them aside on a plate.

4.) Brush each side of every hamburger bun with mayonnaise (this will keep them moist, but you can substitute butter for the mayo, or place them right on the grill with nothing on them.) Place face-down and press down on them slightly so that they get as much even heat across their surface as possible. Grill the buns for about 2 minutes before removing them and setting them aside on a plate.

5.) Assemble the burgers like so: Place the bun open-faced on the plate. To the bottom portion place the burger patty, and then squeeze a bit of the grilled lime over top of it. Place a slice of grilled onion, then top with a few avocado slices, salsa or pico de gallo, and a small bunch of cilantro leaves. Top the burger with the other half of the bun, or simply lean it against your towering toppings.

6.) Serve and enjoy!

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