Z Best Burger Buffet In The Southwest Recipes

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SOUTHWEST BURGER



Southwest Burger image

We love burgers and have them every Saturday in summer. We also have a favorite burrito recipe. One day, we got the bright idea to combine two of our favorite recipe. Voila! Our Southwestern Burgers were created. -Tammy Fortney Deer Park, Washington

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1 can (4 ounces) chopped green chilies
4 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 pounds lean ground beef
3/4 pound bulk pork sausage
8 slices Monterey Jack cheese
8 hamburger buns, split, toasted
8 lettuce leaves
1 large tomato, sliced
1 to 2 ripe avocados, peeled and sliced
Mayonnaise or mustard, optional

Steps:

  • In a large bowl, combine the first six ingredients. Crumble beef and sausage over mixture; mix well. Shape into eight patties. , Grill, covered, over medium heat for 5 minutes on each side or until a thermometer reads 160° and juices run clear. Top each burger with a cheese slice. , Grill 1-2 minutes longer or until cheese begins to melt. Serve on buns with the lettuce, tomato, avocado and mayonnaise or mustard if desired.

Nutrition Facts : Calories 516 calories, Fat 29g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 888mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.

GRILLED SOUTHWEST BURGER



Grilled Southwest Burger image

Provided by Martha

Time 40m

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
½ cup onions, sliced thick (about half an onion)
½ cup green bell pepper, sliced thick (about half a pepper)
1 small can chipotle peppers in adobo sauce, divided
¼ cup mayonnaise
4 tablespoons fresh cilantro, chopped and divided
1 pound 80/20 ground beef (we love Verde Farms Grass-Fed Beef)
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon chili powder
1 large or two small tomatoes sliced into eight slices
4 slices pepper jack cheese
4 burger rolls (we used brioche burger rolls from our local supermarket but any soft burger roll will work)

Steps:

  • In a medium non-stick sauté pan, heat oil over medium high heat and add peppers and onions and sauté for about five minutes or until they start to soften up and brown slightly.
  • Remove four peppers from the can of chipotle peppers in adobo and chop then add to the cooking peppers and onions.
  • Sauté over medium heat until the vegetables are tender. As it finishes cooking, the mixture may stick a bit so add a little water and scrape the pan with a wooden spoon until finished cooking. Set aside.
  • In a small bowl mix mayonnaise with 2 tablespoons of the cilantro and one teaspoon of the adobo sauce from the can.
  • The remainder of the peppers in sauce can be frozen in a small zip lock bag for some other recipe.
  • Heat an outdoor grill to medium high heat.
  • Mix the ground beef with the remaining cilantro, coriander, cumin and chili powder and form into four patties. Brush a little oil on both sides of each patty along with salt and pepper.
  • Grill to your preferred level of doneness and top with the jack cheese.
  • To assemble, slather the prepared chipotle mayonnaise spread on the bottom half of the roll, then add two slices of tomato per sandwich.
  • Top with the burger with cooked peppers and onions and the other half of the roll.

SOUTHWESTERN BACKYARD BURGERS



Southwestern Backyard Burgers image

Whether you're in the stadium parking lot or on your patio, these Southwestern-style burgers are great on the grill. Sometimes I make six patties rather than eight because I like my burgers bigger and better! -Robert Hodges, San Diego, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1 can (4 ounces) chopped green chilies
1/4 cup Worcestershire sauce
1/2 teaspoon hickory liquid smoke, optional
1/2 cup crushed butter-flavored crackers (about 12 crackers)
4-1/2 teaspoons chili powder
3 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds lean ground beef (90% lean)
1/2 pound bulk pork sausage
8 slices pepper jack cheese
8 sesame seed hamburger buns, split
Lettuce leaves and tomato slices
Toppings of your choice

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble beef and sausage over mixture and mix well. Shape into eight patties. , Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Top with cheese. Grill 1 minute longer or until cheese is melted. , Grill buns, cut side down, for 1-2 minutes or until toasted. Serve burgers on buns with lettuce, tomato and toppings.

Nutrition Facts : Calories 495 calories, Fat 25g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 908mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein.

Z-BEST BURGER BUFFET IN THE SOUTHWEST!



Z-Best Burger Buffet in the Southwest! image

The best thing about BBQ Season is heating up the grill and inviting friends over for a relaxed and care free afternoon under the hot sun. The best thing about a buffet is the chef gets to enjoy the day too. So send out the invitations, ice up the Corona's and whip up some ice cold margarita's. Then kick back and enjoy these fabulous open faced burgers created especially for you by Z-Best Chefs for ZWT III.

Provided by Debi9400

Categories     Tex Mex

Time 40m

Yield 8 burgers, 6-8 serving(s)

Number Of Ingredients 39

8 onion bread, sliced & toasted
1 tablespoon coriander
1 tablespoon garlic powder
1 tablespoon cumin
8 slices monterey jack pepper cheese
8 boneless skinless chicken breasts
1 cup tomatillo salsa
1 cup guacamole
1 cup garlic aioli
1/2 cup chopped green chili
1 lb peppery smoked bacon
leafy green lettuce
2 tomatoes, sliced
1 small onion, finely sliced
1 small sweet onion, chopped
2 garlic cloves, peeled
2 dried chipotle chiles
1/2 bunch fresh cilantro, leaves and stems
1/2 cup water
2 teaspoons coarse salt (to taste)
1/2-1 teaspoon sugar (to taste)
1/2 lb tomatillo, husked, washed, and roasted
1 lime, juice of
3 medium avocados, seeded peeled, and diced
3 garlic cloves, minced
1 onion, finely minced
1 cup green chili, chopped
2 tablespoons cilantro, chopped
1 lime, juice of
3 medium ripe tomatoes, chopped
salt and pepper
chili pepper
1/2 cup mayonnaise
1 teaspoon finely chopped garlic
1 tablespoon lemon juice
1/2 teaspoon hot sauce
2 tablespoons chopped fresh coriander
salt, to taste
fresh ground pepper, to taste

Steps:

  • Day before:.
  • Prepare Recipe #227901.Tomatillo Salsa.
  • Two hours before:.
  • Prepare Recipe #51532 Guacamole and Recipe #108234 Garlic Aioli. (if you prefer a chunkier Guacamole, try Recipe #231702).
  • Mix together coriander, garlic pwd and cumin and put on a flat plate.
  • Coat chicken breasts with spice mixtures. Put on a clean plate, cover with plastic wrap and refrigerate until grill time.
  • Fry bacon, place on clean plate,cover with plastic wrap and refrigerate. (**if you can't find pepper bacon where you are, buy regular smoked bacon [not maple bacon] and sprinkle it with freshly ground black pepper).
  • One Hour before:.
  • Fire up grill.
  • Tear up lettuce, slice up tomatoes and onion. Arrange on serving platter. Cover with plastic wrap and put in the refrigetor.
  • Place sauces in small serving bowls, cover with plastic wrap and put back in refrigerator.
  • 1/2 Hour Before:.
  • Fire up the grill.
  • Set your banquet table (ie patio table of choice) so your guests can easily self serve with plates, napkins and all the goodies from the fridge.
  • Grill chicken breasts on medium-high heat about 5 minutes per side. Internal temperature should be 180°C/350°F.
  • After turning the chicken, lightly brush the bread slices with olive oil and place on the grill to lightly toast. (If you can't find onion bread, any dense bread can be used).
  • About a minute before removing from grill, top each breast with a slice of Pepper Jack Cheese.
  • To build Burger:.
  • Place chicken breast on toasted bread.
  • Add bacon, onion and chopped green chili's.
  • Top with any or all of the three dips (Tomatilla Salsa/ Guacamole/ Garlic Aioli).
  • Finish off with slice of tomato and lettuce.
  • Disfrutar/ Enjoy!

Nutrition Facts : Calories 1053.7, Fat 67.5, SaturatedFat 21.3, Cholesterol 212.7, Sodium 3234.8, Carbohydrate 34.8, Fiber 10.7, Sugar 11.9, Protein 79.2

CAJUN BURGER WITH SPICY SOUTHWEST SAUCE



Cajun Burger With Spicy Southwest Sauce image

This is the best homemade burger I have ever eaten. We are not fans of garlic but we love Worcestershire sauce and we prefer flavor over health consciousness. By following this recipe you will get just a hint of garlic, mild spice, and a lot of Worcestershire flavor. If you like to really taste your garlic then you will need to add more. If you like spicy leave more seeds or increase the number of peppers and last but not least, if you are not a fan of Worcestershire sauce then cut back to 1 tbsp. If you want to be health conscious then use a lower fat meat but really watch your cooking time or it will be dry and lose a lot of flavor. In fact, if you go with sirloin or round I would suggest adding two pieces of white bread (crust removed) soaked in milk to your mix to retain moisture. My kids are VERY picky eaters and they love these burgers. (Take that McDonalds!)

Provided by Mexi-Talian-BBQ

Categories     Cajun

Time 30m

Yield 5-6 Burgers, 5-6 serving(s)

Number Of Ingredients 10

1/2 cup mayonnaise
1 teaspoon cajun seasoning (Luzianne Cajun Seasoning)
1 tablespoon barbecue sauce (Sweet Baby Rays)
1/2 tablespoon butter
1/2 cup yellow onion, diced
1/2 garlic clove, minced
1 serrano pepper, most of the seeds removed and minced
1 1/2 lbs hamburger (70/30)
1 tablespoon cajun seasoning
1/4 cup Worcestershire sauce

Steps:

  • Cajun Mayo:.
  • Prepare the Cajun mayo by combining the mayo, Cajun seasoning, and BBQ sauce and stir. Taste and adjust (like your grandma always told you), then set aside.
  • Pre-Heat Grill on High.
  • Burgers:.
  • Heat a small pan over medium high heat.
  • Add the pat of butter to the pan and melt.
  • Add the onions and sauté 2-3 minutes stir often.
  • Add the peppers and continue to sauté 1-2 minutes.
  • Add the garlic and sauté until fragrant.
  • Remove the onion, pepper, garlic mixture from heat allow to cool (Stick it in the freezer if your stomach is growling!).
  • Put the onion mixture into a large non-reactive bowl.
  • Tear the hamburger into small pieces and place in the same bowl.
  • Add the Worcestershire sauce.
  • Sprinkle 1/2 of the tbsp of Cajun seasoning over the meat and mix gently but thoroughly with your hands. (No pockets of seasoning please!).
  • Sprinkle the remaining Cajun seasoning and remix careful to not over work the meat.
  • Form into patties slightly larger than your buns.
  • Grilling:.
  • Place the burgers on the grill and listen to it sear the meat.
  • Reduce the heat to medium / medium high and continue cooking with the lid closed until the burgers are done to your liking flipping once.
  • Add the cheese shortly after the flip to get a really good melt (Important for thick slices of cheese).
  • Remember meat tastes better if not over cooked and the temperature will rise another 3-5 degrees after pulling the burgers from the grill. Cooking by temperature is the only way to get consistent results. I like to pull my burgers at 145-150 degrees.

Nutrition Facts : Calories 380.6, Fat 24.6, SaturatedFat 7.8, Cholesterol 100.5, Sodium 425.4, Carbohydrate 10.5, Fiber 0.3, Sugar 3.7, Protein 28.6

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