Recipe by Chef_From_Home
A true delight from my own kitchen. This burger offers authentic Hispanic taste, amazing flavor combinations, with intricate textures and a dash of heat countered by the smooth cooling effects of cream-cheese! I hope you enjoy it, as much as I enjoyed creating it!
- 1 lb ground beef (at least 85/15 ratio recommended)
- 4 ounces cream cheese (give-or-take, softened)
- 1 habanero pepper (seeded and veined to reduce heat)
- 3 ounces green onions, chopped
- 1 (1 ounce) package taco seasoning (mild, however, I substitute chili powder, garlic, dried cilantro, to taste)
- 3 ounces tomatoes, diced
- 1 avocado (pitted and sliced into 4 pieces, lengthwise)
- 4 ounces shredded lettuce (Iceberg works best)
- 1 large flour tortilla
- egg (optional for wash)
- 1 tablespoon olive oil (to season the pan)
- 4 ounces shredded cheddar cheese
Directions See How It's Made
- Remember: Always wash your hands before handling any foods! Before and after changing ingredients. Never use utensils that have touched raw meets with other meats or foods (cooked or raw). Do your part in stopping the spread of food born illness through cross-contamination! As always, ENJOY THE KITCHEN!
- In the first bowl, place the 1lb of ground beef, and taco seasoning (or substituted ingredients) and mix thoroughly. Cover the bowl with Suran Wrap and place into the refrigerator while preparing other ingredients. This will give the mixture time to meld together to increase the flavoring.
- In the second bowl, place the cream cheese, chopped green onion, and diced tomato. Hand mix them (it is difficult to do with a processor, whip or spoon due to the consistency of the cream cheese). Cover and set aside.
- Remove the ground beef mixture from the refrigerator. Using a press (hands are ok), separate the burger into 4 thin patties. Take the cream cheese mixture and divide it equally, in half. Place the divided mixture directly in the center of two of the four patties. Take the last two remaining patties and one on top of each the cream cheese topped patties, sealing the edge. You should know have two stuffed burgers. (It may seem difficult to seal the edges together. If you are having a problem with this, use a basic egg wash upon the edges of the burger where you intended on conjoining them). On the bottom of each of the two burgers, squish a half of the habanero (can be removed after cooking. It is only truly needed for the flavoring, but makes a great addition if left on for eating).
- Now, heat the large frying pan to a low-med and allow to season with the Tbs of olive oil. Once seasoning is completed, cook the burgers to the desired temperature. Some stuffing may leak, do not worry it is normal. When cooking is completed, remove the burgers, and allow the pan to cool and wash (or utilize a second pan).
- Place a tortilla onto the pan and sprinkle with half of the shredded cheese. Allow cheese to begin to melt. Place one finished burger off-center of the tortilla. The outer edge of the burger should be flush with the outer edge of the tortilla. When cooking is completed, top the burger with 2 oz lettuce, and 2 slices avocado. Fold the remainder of the tortilla over the burger and remove from the pan. Repeat this process for the second burger.