Tex-Mex burger with guacamole recipe
Last night for dinner we cooked a Tex-mex burger recipe with guacamole that combined the typical ranch flavor of grilled meat with the smoothness of rustic-style guacamole. This elaboration, with the spicy touch of jalapeños and chili, provided a delicious flavor different from that of the classic hamburger.
When preparing hamburgers at home, we can mix some ingredients inside the minced meat, and thus we get their flavors to be integrated into the hamburger, providing much more aroma and nuances.
IngredientsFor 4 people
- Mince 400 g
- Canned 2-3 jalapeño peppers
- Galician tetilla cheese 100 g
- Homemade guacamole a tablespoon per hamburger
- Hamburger 'bread
- Dijon mustard one tablespoon
- Chile dried its pulp once rehydrated
- Batavia lettuce leaves
How to make Tex-Mex burger with guacamoleDifficulty: medium
- Total time 25 m
- Elaboration 15 m
- Cooking 10 m
To prepare the guacamole in the rustic style, we mix in a bowl an avocado, chopped into pieces, with a peeled and chopped tomato and a quarter of finely chopped onion, and we stir it well, without turning it into a uniform paste, but allowing it to look at the different ingredients. Add the chopped coriander and a good splash of lemon juice and let stand covered. Here you can see the recipe for homemade guacamole in detail.
To make the burgers, mix the beef with the minced jalapeños and add the meat of a rehydrated chili pepper. I used some pasilla peppers, which I buy dry, and they are not very spicy once rehydrated. After working the ingredients for a while, add salt to taste and if you want, a tablespoon of mustard, mix well and form the hamburgers.
On the hot grill, let the hamburgers cook at the desired point. The usual trick or recommendation is not to move the burgers very much, letting them be made for about five minutes on each side if they are large or thick, or four if they are medium, to get to the point. These times are adapted to your liking and the size of hamburgers you are cooking.
When you have already turned them and only a couple of minutes are left, we put the cheese on the meat, so that it melts while the meat finishes being ready. In the absence of the typical Mexican cheese, Oaxaca cheese, I used a few slices of Galician tetilla cheese that is very creamy and great to melt.
We toast the burger buns, and put some lettuce leaves on the bread below, on them we place the hamburger with the cheese and on it, we put a good glob of our guacamole. The mixture is great and juicy enough, although of course, you can season it with ketchup, barbecue sauce, and mustard according to your tastes.