The Kitchen Tourists' Best Tex-Mex Burger!

photo by Shelby Jo





- Ready In:
- 27mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Guacamole Dressing
- 1 avocado
- 1 tablespoon mayonnaise
- 3 teaspoons fresh lime juice (or 2 tsps fresh lemon juice)
- 1 dash hot sauce (not too much, more heat will come with the minced chipotle)
- salt
- 1 plum tomato, seeded and chopped
- 1 tablespoon minced chipotle chile in adobo
- 1⁄4 cup thinly sliced scallion
- 1 tablespoon minced fresh cilantro, to taste
-
Burgers
- 1 1⁄2 lbs lean ground beef
- 1 1⁄2 teaspoons chili powder
- salt
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons dried oregano
- 4 slices monterey jack cheese or 4 slices cheddar cheese
- 4 whole wheat hamburger buns, we like them toasted on the grill (if you can get bakery, seeded rolls, so much the better)
-
To garnish
- pickled jalapeno pepper, rings (store bought or Pickled Jalapeno Rings)
- 4 buttery-crisp lettuce leaves
directions
- Halve, pit and peel avocado.
- Mash ¼ of avocado with a fork; add mayonnaise, lemon juice, hot sauce and salt to taste; mash with back of fork until smooth.
- Stir in tomato, chipotle, scallion, cilantro, and remaining avocado, cut into ¼ inch cubes and fold together gently but thoroughly. Cover surface with plastic wrap and refrigerate until ready to use.
- Mix chili powder, cumin, oregano and salt into beef. Handling beef as little as possible, divide it into quarters; shape each quarter into a patty.
- Heat a well-seasoned, ridged, cast-iron pan over moderately-high heat (or grill on bbq) until hot and cook the hamburgers 5 ½ minutes per side for rare.
- Top with cheese slices and cook, covered, for 1 minute, to melt cheese.
- Transfer to a plate and let stand, tented loosely with foil, for 3 minutes, to finish cooking.
- Transfer to hamburger buns; top with guacamole dressing, sliced, pickled jalapeno rings (to taste) and lettuce.
Questions & Replies

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Reviews
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Fabulous, just love the Guacamole dressing and will be using this as a dip in the near future. For any Aussies/Kiwi's I substituted the chipotle in adobo with 1 tablespoon of ketchup mixed with 1/2 teaspoon liquid smoke and a teaspoon of jarred pickled jalapenos. For the chili powder in the burger mix I used a dried chipotle powder that I purchased online in Australia. The result was a fabulous, smoky, flavoursome burger. Well done Kitchen Tourists.
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Fabulous says it all. We only used the hamburger and the guacamole (both exactly as prescribed) and it was plenty spicy enough for us. Served the hamburger on the plate with a simple spinach salad and let each person add the guacamole sauce as desired. By leaving out the bun and cheese, we saved some calories and the mess of the guacamole squeezing out.
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Tweaks
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Fabulous, just love the Guacamole dressing and will be using this as a dip in the near future. For any Aussies/Kiwi's I substituted the chipotle in adobo with 1 tablespoon of ketchup mixed with 1/2 teaspoon liquid smoke and a teaspoon of jarred pickled jalapenos. For the chili powder in the burger mix I used a dried chipotle powder that I purchased online in Australia. The result was a fabulous, smoky, flavoursome burger. Well done Kitchen Tourists.
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.