Tex Mex Mayonnaise Recipes

TEX-MEX TURKEY BURGERS WITH AVOCADO MAYONNAISE

Steps:

• Combine the turkey, garlic, paprika, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until just combined. Form into four 1/2-inch-thick patties; set aside.
• Combine 1/2 avocado, the mayonnaise, lime juice and 1/4 teaspoon salt in a medium bowl; mash until smooth. Thinly slice the remaining 1/2 avocado and season with salt and pepper. Set aside for topping.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat (or preheat a grill to medium high and oil the grates). Add the burgers and cook until browned, 3 to 4 minutes per side. Top each burger with a slice of cheese; cover and cook until the cheese melts, about 30 seconds.
• Meanwhile, split and toast the buns; spread the avocado mayonnaise on the cut sides. Serve the burgers on the buns with lettuce, the sliced avocado and tortilla chips.

TEX-MEX MAYONNAISE

Steps:

• Combine all ingredients and stir together.

TEX-MEX BURGER WITH CAJUN MAYO

Steps:

• Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
• In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
• Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

TEX-MEX MAYONNAISE

Steps:

• Combine all ingredients in a bowl.
• Cover and chill at least 3 hours.
• Use on sandwiches, burgers or to dip veggies.

TEX-MEX MAYONNAISE

Steps:

• Beat egg yolks on medium speed until slightly thickened.
• Add lemon juice, mustard, salt; beat one minute.
• Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
• SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
• Fold in water, lemon juice, salt & chopped chile.
• Serve at room temp; refrigerate leftovers for up to a week.
• REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.