Mexican Burger Bar
2 pounds (80% lean) ground beef
1/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 slices (1 ounce each) Colby & Monterey Jack cheese blend
8 Kaiser rolls or hamburger buns, split
Mexican Sandwich Spread
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons Pantry Southwestern Seasoning Mix
2 medium tomatoes, sliced
1 large avocado, peeled and sliced
1 cup pickled jalapeno pepper slices, drained
For burgers, crumble ground beef into a bowl. Finely chop onion. Add onion,
Worcesteshire sauce, salt and black pepper to ground beef; mix gently but
thoroughly. Form mixture into 8 round patties, 1/2 inch thick. Refrigerate,
covered, until ready to grill.
For Mexican sandwich spread, combine mayonnaise, sour cream and seasoning mix in
a bowl; mix until well blended. Cover and refrigerate.
For Mexican toppers, slice tomatoes. Slice avocado. Place toppers in individual
serving bowls; cover and refrigerate.
When ready to grill, prepare grill for direct cooking over medium coals. Place
patties on grid of grill. Grill, uncovered, 11-13 minutes or until centers are
no longer pink, turning once. About 1 minute before burgers are done, place
cheese slices on top.
Meanwhile, place roll halves, cut side down, on grid of grill. Grill 1-2 minutes
or until rolls are lightly toasted. Place burgers in rolls. Serve with spread
Yield: 8 sandwiches
Nutrients per serving: (1 burger, 1 roll, 1 tablespoon spread): Calories 680,
Total Fat 40 g, Saturated Fat 17 g, Cholesterol 115 mg, Carbohydrate 45 g,
Protein 35 mg, Sodium 1370 mg, Fiber 5 g
Cook’s Tips: Ground beef patties should be cooked to a minimum internal
temperature of 160°F (medium doneness). The meat thermometer is a helpful tool
in determining meat doneness. Insert the thermometer into the side of the
burgers about 2 inches to get an accurate temperature reading.
For juicy burgers, avoid pressing or flattening ground beef patties with
barbecue turner while grilling.
Source: Pampered Chef