Monday, May 23, 2016

Loaded Tex Mex Burger

Loaded Tex Mex Burger

What is it about warm weather that makes me start craving burgers? Sure, there's the whole outdoor grilling thing but I can really make them anytime on a grill pan in my kitchen. Still, the sun is out, the temperatures have warmed up, Memorial Day is a week away and my burger cravings have started. So, I started my summer burger love with an epic version.

Loaded Tex Mex Burger
If I'm going to make a burger, I don't want some skimpy anemic looking thing. I want it loaded with flavor and texture, maybe even a little crunch. That also means no wimpy little buns. I used the Pepperidge Farm® Farmhouse Hearty Buns which held up to my loaded recipe. They also have a serious amount of sesame seeds which is totally the correct amount as far as I'm concerned.

I didn't just top my burger with flavor but I also mixed it right into the ground beef. Some cumin, garlic powder and liquid smoke for an extra oomph. And that's not a little cheese either. A good thick slice of sharp cheddar and my homemade chunky guacamole. Top it with some crispy tortilla strips or corn chips to get to that final level of epic. The fact is that, as soon as I finished it, I added all the ingredients to my shopping list so I could make it again. Enjoy!

Loaded Tex Mex Burger

Loaded Tex Mex Burger
by Hungry Couple
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ingredients (2 Servings)
  • 2/3 lb. Ground beef
  • 1 Teaspoon ground cumin
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon ground coriander
  • 1 Tablespoon liquid smoke
  • Salt and pepper to taste
  • 2 oz. Sharp cheddar cheese
  • 1/4 Cup chunky guacamole (recipe follows)
  • Handful of toasted tortilla strips
  • 2 Pepperidge Farm Farmhouse Hearty Buns

Chunky Guacamole:
  • 1 Ripe avocado
  • 1 Tomato, diced
  • 1/4 Red onion, diced
  • 1 Tablespoon lemon juice
  • 2 Tablespoons chopped cilantro
  • Salt and pepper to taste
Loaded Tex Mex Burger
In a bowl, combine the ground beef, cumin, garlic powder, coriander and liquid smoke. Form into two patties. Heat your grill pan or even a cast iron skillet and add a bit of oil to grease it. Cook the burgers to the temperature you like.

To make the chunky guacamole, combine the diced tomato, red onion, lemon juice and cilantro in a bowl. Make cross hatch slices in each half of the avocado and use a spoon to scoop out the chunks. Season with salt and pepper but leave the avocado on the chunkier side.

To assemble the sandwich, place the cooked burger on the bottom of the bun and immediately top with a slice of the cheese. The heat from the burger will melt it. Top with the guacamole and crunchy tortilla strips and serve with sweet potato fries and salsa for dipping.

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This recipe was sponsored by Pepperidge Farm. Thank you for supporting the products I love and use in my kitchen.


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