Is there a soul on this earth that doesn’t enjoy a juicy burger? I mean come on, it’s a classic guilty pleasure. There’s no denying that it’s an American favorite. It’s also an easy dinner option for busy families, college students or anyone look for a quick fix. Although I do love a classic cheeseburger…I get bored from time to time and decide to spice things up a little.
So I’ve got to give you a little back story about this “famous” Mexican Burger. My dad loves a good burger just as much as the rest of us. I don’t know at what moment he decided to get creative with his burgers, but I’m so glad he did. He’s got a handful of burger recipes that I’ve tried and loved. The Mexican Burger, being one of them. I remember he was so excited to make this for me when I was pregnant with Landon. I took one bite and fell in love. It’s spicy (but not overwhelmingly spicy) from the jalapeño, hot sauce and chipotle mayo. These flavors give it a refreshing bite you’ll love. The creamy avocado and earthy cilantro add to the overall “Mexican vibe” of the construction of the burger. It’s a home run in my book and I just had to add it to my blog!
Although I did do a couple things differently with my version, it’s still my dads creative idea that got me inspired. I love to pair this with queso and chips or an acidic crunchy slaw. If you’re cooking for a crowd or just your family at home, this is a wonderful recipe to keep things “fresh”. No one will see it coming. This Mexican Burger is one of a kind!
PAIR WITH:
THE MEXICAN BURGER
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 4
INGREDIENTS:
- 4 ground chuck burger patties (80/20%), room temperature
- Jalapeño salt
- 4 kaiser rolls
- 4-6 tbsp salted butter, room temperature
- 8 slices pepper-jack cheese
- 1 jalapeño, sliced into rounds
- 2 avocados, peeled and sliced thin
- 1/2 red onion, sliced paper thin
- 1/4 cup cilantro, chopped
- 1 cup Mexican micro greens
- 2 Roma tomatoes, slices thin
- Hot sauce
- 1 can chipotles in adobo sauce
- 1/2 cup mayonnaise
- 1/2 lime, juice of
DIRECTIONS:
FOR THE CHIPOTLE-LIME MAYO:
Remove 1 chipotle and 1 tbsp adobo sauce from the can and place in a blender with mayo and lime juice. Blend till smooth. Transfer to a bowl and set aside.
FOR THE BURGER:
Season both sides of the burger meat with jalapeño salt. Heat a large cast iron skillet or grill to medium high heat. I cooked mine about 4 minutes per side (for medium/ an internal temperature of 160 degrees).
When the burger is almost done, place 3 slices of jalapeño underneath 2 slices of pepper jack cheese on each patty. Cover with a lid for 30-60 seconds until the cheese melts. Once done, take off of the heat and let rest for 5-10 minutes.
FOR THE BUN:
Slice the kaiser rolls in half and spread butter in the inside of each half. Place the buttered side down in a hot skillet. Cook for about 2 minutes (or until the edges are crisp). Repeat till all the buns are toasted.
ASSEMBLY:
This is the order in how I assemble the burger:
- Bottom half of kaiser roll
- Handful of Mexican micro greens
- 3 slices Roma tomato
- Burger patty with jalapeño and cheese
- 3 dashes of your favorite hot sauce
- Thinly sliced red onion
- Avocado slices
- Cilantro
- Top kaiser roll spread with chipotle mayo