Sarasotas Green Chili Mexican Burger Recipes

GREEN CHILE CHEESEBURGER DELUXE

Steps:

• Make the salsa: In a medium bowl, mix together onion, tomato, salt, Serrano chile and cilantro. This salsa tastes best when it's fresh, so don't set aside for too long.
• Prepare a charcoal barbecue or light the broiler. When hot, roast the chiles.
• Place chiles on a rack very close to the glowing coals, or on a baking sheet quite close to broiler flames. Using tongs, turn chiles occasionally until they are completely black and blistered all over. Alternatively, roast over stovetop flames. Set roasted chiles aside for a few minutes until cool enough to handle.
• Cut each chile in half lengthwise, then scrape away skins and seeds with a pairing knife. Do not rinse: A few bits of char are fine. Wipe chile "fillets" with a paper towel if you wish. Slice cleaned chiles lengthwise into 1/2-inch strips and set aside. (It's fine to roast chiles in advance, even a day or two ahead.)
• Divide ground meat into 6-ounce balls, and press them into 3/4-inch-thick patties. Season patties on both sides with salt and pepper.
• If grilling over coals, cook burgers over brisk heat, about 3 minutes per side for medium-rare. Add sliced cheese when the burger's juices start appearing. Move burgers to a cooler spot on the grill and let cheese continue to melt.
• If cooking on stovetop, heat a cast-iron pan or ridged grill pan over high heat. When hot, cook burgers over brisk heat, about 3 minutes per side for medium-rare. Add sliced cheese when the burger juices start appearing. Turn off heat and let cheese continue to melt, or place pan under broiler.
• Place a cheeseburger on the bottom half of each bun. Adorn each burger generously with strips of roasted chile. Top the burgers with buns and serve immediately, accompanied by avocado slices and tomato salsa.

GREEN CHILI CHICKEN BURGERS

Steps:

• To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth..
• Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties.
• Preheat an outdoor grill for medium heat.
• Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting.
• Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.

MEXICAN BURGERS

Steps:

• Combine mince, beans, seasoning mix, onion, egg & breadcrumbs in a bowl.
• Divide the mixture into 6 portions and shape into flat hamburger patties.
• Heat the oil in a frypan & cook the patties over med heat for 3-4 mins each side or until cooked through.
• Place a couple slices of cheese on top of each patty. and continue cooking until the cheese starts to melt.
• Toast & lightly butter the hamburger buns. Top the bases with lettuce leaves, a hamburger patty, and a generous spoon of each the guacamole, salsa & sour cream & finish with the bun lid.
• To make guacamole, combine all ingredients in abowl & mix well to combine.

MEXICAN BURGERS WITH AVOCADO & FRIED EGGS

Steps:

• Put the first 10 ingredients (cumin through onion) in a food processor and puree. Add half of the ground beef, and pulse to combine everything well.
• Put the rest of the ground beef and one tablespoon of cilantro in a large bowl. Add the beef-spice mixture and stir to combine well. Form this mixture into four burger patties.
• Mix the remaining cilantro with mayo, hot sauce, and lime juice. Add salt & pepper if desired- I usually don't. Set aside.
• Heat oil in a skillet over medium-high heat. Cook patties, flipping once, for about 12-15 minutes, or until desired doneness.
• Just before the meat is done, melt butter in a separate pan, then crack the eggs into it and cook until whites are firm and yolks are runny, about 3-5 minutes.
• Spread the mayo on both inner sides of the buns, then place down avocado slices, meat, fried egg, and pico de gallo. Serve!

MEXICAN PORK BURGERS

Steps:

• Preheat grill 5 minutes.
• Gently mix together ground pork and seasonings. Shape into burgers about 3/4 inch in thickness.
• Grill burgers 7-8 minutes. Serve on buns with your favorite condiments.

GREEN CHILI BURGERS

Steps:

• In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Top burgers with cheese and chilies; grill 30 seconds longer or until cheese is melted. Serve on buns.

MEXICAN TACO BURGERS

Steps:

• Mix the ground meat and taco seasoning with your hands.
• Make 4 patties.
• Spray grill with nonstick cooking spray before igniting.
• Heat to medium, then put burgers on.
• Cook about 5 minutes per side, or until done.
• Place on chile and 1 slice of cheese on each burger, and cover until cheese is melted.
• Serve on buns with sour cream, salsa, lettuce and tomato, or preferred garnishes.
• You can make these on the stove as well, just cook them like you would a regular hamburger.
• Make sure to use some cooking spray though!

SARASOTA'S GREEN CHILI MEXICAN BURGER

Steps:

• Mayonnaise -- In a small bowl, add the green chilies mayonnaise, garlic and lime juice and mix well. If you want, you can blend this in a small food processor or blender, but I actually like a little texture to mine. Cover and refrigerate until ready to use. This can easily be made ahead of time.
• Burgers -- In a medium size bowl, add the salsa, chili powder, cumin, grated onion (and yes grate the onion right over the bowl, the juice is important), pinch of salt and pepper. If you use a mild salsa you can add a bit more chili powder, but I use a medium heat salsa which works just fine for this. Mix everything well. Then add in the turkey and mix lightly, I prefer to use my hands; and make sure not to over work the burgers.
• Make 4 nice size burgers and place on a small sheet pan lined with either foil or parchment. Make a small indentation in the center of the burger with your thumb. Not too deep, just a little indent; this helps the burger not to shrink up as it grills. Season with salt and pepper and put in the freezer. We are not freezing them, just firming them up. They cook better after they rest a bit and are chilled. About 15-20 minutes in the freezer. These also can be made a head of time.
• Garnish -- Prepare your avocado slices and drizzle with the remaining lime juice (just so they doesn't brown), lettuce leaves and cheese.
• Grill -- I prefer an outside grill, but a inside grill pan or even a heavy saute pan will work just fine. Spray the pan or grill with a non stick spray and cook the burgers on the first side until you get a nice sear and golden brown, depending on how thick you make them, about 5 minutes. Flip, and make sure when you flip, the burger releases from the pan or grill easily. If you have to scrape to flip it, it isn't ready to be flipped. The second side again will take about 5 minutes, maybe a bit less. Add 2 slices of cheese per burger and melt. As the cheese melts, add the burger rolls either to a broiler or grill to lightly brown.
• Finish -- Top the bottom bun with a thin slather of the mayonnaise, then a lettuce leaf; then the burger with melted cheese, another lettuce leaf, avocado slices and top with the second bun slathered with the mayonnaise.
• Serve -- ENJOY! A crisp green salad goes great with this; fries of course or chips and a pickle.