South of the Border Burgers

"This is a very tasty burger! You have to be careful when cooking them - without egg and fill they are delicate. Add whatever other toppings you want. You need good sized buns for these burgers to hold all the condiments"
 
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photo by CandyTX photo by CandyTX
photo by CandyTX
photo by CandyTX photo by CandyTX
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
30mins
Ingredients:
13
Serves:
4
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ingredients

  • 1 12 lbs lean ground beef, more if you want larger burgers
  • 6 tablespoons refried beans
  • 2 jalapeno peppers, seeded, deveined and finely chopped (or milder)
  • 4 tablespoons sweet onions, chopped
  • 4 tablespoons hot salsa
  • 4 slices mozzarella cheese (or other cheese)
  • 8 mushrooms, cleaned & sliced
  • 1 avocado, peeled, pitted and sliced
  • 4 tablespoons sour cream (optional)
  • 1 medium tomatoes, washed and chopped
  • 4 slices crisp fried bacon, crumbled
  • 4 long Italian rolls (or regular hamburger buns)
  • salt & pepper
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directions

  • Divide the hamburger into 4 equal portions and make two patties from each portion (if using Italian buns make the patties oblong to fit the bun) On 4 of the 8 patties put a tbsp of refied beans, sprinkle on some jalapeno pepper and a tbsp of onions, salt& pepper Place the second pattie on top and firmly seal.
  • Really pat them so they won't fall apart while cooking.
  • If BBQing I recommend that you use a stir fry pan or use a solid grill to cook them in/on to ensure they do not end up as the fuel for the BBQ.
  • These burgers are delicate because there is no filler in them.
  • Or pan fry When the burgers are cooked on one side (apprx 6 minutes) flip and.
  • add mushrooms, cover with a lid and finish cooking.
  • Slit the buns and start toasting one side, when browned slightly add cheese and continue heating until the cheese has melted Assemble the Burger, Butter the bun if you wish, put in the bacon& mushrooms then the burger, top with the salsa, avacado& sour cream.

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Reviews

  1. This was pretty good, but quite a bit of work for Tom, he thought. Next time, we might try mixing the center mixture into the meat, still this was amazingly good and I refuse to look at the fat/calorie count. *laugh*
     
  2. We were in the mood for Tex-Mex, but wanted to grill out, and this recipe worked for both! Great twist on a burger. I used a grill plate to keep the burgers together, and it worked well. I served mine on jalapeno-sourdough buns and added just a hint of taco seasoning to the meat because I was using lean beef and I wanted to give it a bit of flavor. I made sure to make the 2 patties very thin and consistent in thickness so they would cook through evenly, and it worked. These were fantastic! The beens in the center really make for a messy, fun to eat burger. Thanks Bergy!
     
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RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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