If you’re anything like I am, you took one look at these ingredients and instructions and thought, that’s a lot of work to make a burger. The truth is, it’s really not all that difficult when you get into it. I make these about once a week every summer to throw on the grill. The more you make them, the more natural it becomes. Plus, these are pretty versatile so you can do whatever you want with them to make them easier or more complex. The decisions are all up to you with this tasty burger.
You can leave the guacamole topping off if you wish… but I wouldn’t recommend it!
3/4 lb each of ground sirloin and ground chuck
1/2 lb pork longanzia, skinned removed, or chorizo
1/2 c chopped red onion
1 corn tortilla, finely chopped or pulsed
1/2 tsp kosher or sea salt, divided
1/2 tsp fresh ground pepper, divided
1/2 tsp ground cumin
1 Tbsp medium salsa verde
1/4 c Sargento shredded, extra sharp cheddar cheese
4 ripe avacados
2 roma tomatoes, seeded and diced
5 green onions, chopped, bottom 4″
2 tsp jalapenos, seeded and chopped
1/4 tsp kosher or sea salt
1/4 tsp fresh ground pepper
1/4 tsp each, ground cumin and cayenne pepper
1 tsp fresh lime juice
6 brioche buns
6 slice beefsteak tomatoes
3 Tbsp Heinz dijon mustard, divided
12 slice Kraft extra sharp cheddar cheese
3 large Anaheim chilies, roasted, cut into 6 pieces
For the peppers: Grill the whole peppers until the skins are almost blackened. Put them in a non-reactive bowl and cover tightly with plastic wrap and set aside for about 20 minutes until the skins are ready to peel off easily. Peel, core and seed.
For the burgers: Into a bowl, crumble the meats and add all of the burger ingredients and combine by hand until all ingredients are thoroughly mixed. Don’t over mix. Separate into 6 patties and let them rest.
For the Guacamole: In the meantime, scoop the avocado out of the skins. Mash the avocados, leaving some of it chunky. Add the onions, tomatoes, cilantro, jalapeños, salt, pepper, cayenne pepper, and cumin. Mix well. Add the lime juice and blend thoroughly. Cover and set aside.
Grilling: Heat grill to high, brush with oil or spray, press an indentation into the top of each patty with your thumb, and put on the patties. Lower heat to medium-high. Cook for 3 to 4 minutes. Don’t move them until they are ready to turn.
Turn and cook an additional 3 to 4 minutes and check for desired doneness. Continue to cook if necessary. Turn the heat to low and add 2 slices of cheese per burger, cover and allow to melt, 2-3 minutes. Remove from the heat, cover and let rest while assembling the burgers.
Assembling the sandwich: Brush a small amount of olive oil or other oil on each bun half and lightly toast the buns. Put 3 heaping tablespoons of guacamole on the bottom half of each bun and a slice of the tomato. Place the burger on top. Divide the sliced chilies between the burgers. Divide the mustard between the top halves of the buns and cover the burger. Serve.
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Quick Tip: Feel free to alter your meat mixture to match your taste preferences.