The South of the Border Burger is a third pound burger topped with Pepper Jack cheese, smothered with green chilies, avocado, and our Ranch dressing, served on a sesame-topped whole wheat bun and garnished with lettuce, tomato, onion, and a dill pickle!
Ingredients
- 1 1/2 pounds skirt steak
- Kosher salt
- 2 cloves garlic, minced
- 1 teaspoon sweet smoked paprika
- 1 chipotle pepper in adobo, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup crumbled queso fresco
- 1/2 cup chopped fresh cilantro
- 1 ripe avocado, halved, pitted, peeled and sliced
- 4 torta rolls, split
Directions
1. Cut steak into 1 1/2-inch pieces and season with 1 1/2 teaspoons salt. Chill in a sealable bag 4 to 6 hours.
2. Rinse steak under cold water, then pat dry. Grind the steak using a meat grinder with a 3/8-inch or 1/4-inch die. Grind the steak a second time. Combine the meat with the garlic and paprika and form into 4 (4-inch) patties.
3. Stir together the chipotle and mayonnaise in a small bowl.
4. Preheat a grill with a medium-high heat. Grill the burgers, covered, turning once, 4 to 6 minutes for medium. (Burgers will continue to cook slightly once removed from grill.)
5. Put burgers on rolls and top with chipotle mayonnaise, queso fresco, cilantro, and avocado slices.
2. Rinse steak under cold water, then pat dry. Grind the steak using a meat grinder with a 3/8-inch or 1/4-inch die. Grind the steak a second time. Combine the meat with the garlic and paprika and form into 4 (4-inch) patties.
3. Stir together the chipotle and mayonnaise in a small bowl.
4. Preheat a grill with a medium-high heat. Grill the burgers, covered, turning once, 4 to 6 minutes for medium. (Burgers will continue to cook slightly once removed from grill.)
5. Put burgers on rolls and top with chipotle mayonnaise, queso fresco, cilantro, and avocado slices.
Cook Time: 30 min
Prep: 10 min
Cook: 20 min
Yield: 4 servings
Difficulty: Intermediate
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