I saw Bergy had a recipe for Carne Asada Burgers, and while they weren't quite what I wanted, they inspired me to make up my own. We thought they were delicious! I am very much a cheeseburger person, but I didn't miss the cheese at all. In fact, I think it would not be as good with cheese as it was without it, except maybe pepper jack. Prep time includes marinading time.
- 1⁄4 cup lime juice, plus
- 2 tablespoons lime juice
- 1⁄4 cup olive oil, plus
- 2 tablespoons olive oil
- salt & pepper
- 2 dashes cumin
- 2 dashes garlic powder
- 4 lean frozen beef burger patties, thawed
- 2 bunches green onions, trimmed to about 3-4-inch long
- 1⁄4 cup mayonnaise
- 1⁄4 cup thick salsa (I used Pace Chipotle Thick & Chunky Salsa)
- 1 avocado, peeled and thinly sliced
- 4 buns
- Combine 1/4 c lime juice, 1/4 c olive oil, salt, pepper, cumin, and garlic powder in a large ziplock bag. Add beef patties in a single layer and lay flat to marinade. Marinade 1-2 hours, turning to marinade both sides evenly.
- Combine 2 tbsp lime juice, 2 tbsp olive oil, salt, pepper, cumin, and garlic powder in a small ziplock bag. Add green onions; marinade 1-2 hours, shaking now and then.
- Combine salsa and mayonnaise and mix well; refrigerate sauce until needed.
- Grill beef patties over gas or coals until cooked to desired doneness (about 12-15 minutes for 1/2 inch patties over hot coals for medium-well).
- Grill green onions for a couple of minutes, until cooked and just charred around the edges. Toast buns if desired.
- Assemble burgers by spreading salsa sauce on buns, topping with beef patties, grilled green onions, and avocado slices.
Very, very filling burgers loaded with tangy, chile-hot flavor. I made them with ground turkey and pan-fried them as I didn't think they'd hold up to grilling. I can only imagine how outstanding they'd be with grilled beef.
Great burger but i added chrizo.