Tex Mex Burgers

Build Your Own Tex-Mex Burgers

I have a new found love. A love for all things round and patty shape. The best thing is that you can make them out of almost any meat and vegetables and pulses too! (Watch this space for a spicy bean burger recipe soon…)

My love for burgers started with an attempt to make a healthier option out of turkey mince. It’s now one of our go to recipes in the summer months. The inspiration behind these burgers however was a little different.

Mr KG and I have lots of couple friends (or friends in couples), most of which have begun moving in together and luckily for us inviting us round for dinner. This weekend we’re returning the favour.

I wanted to cook something classic, that everyone loves, but also offered the chance for each individual to customise their meal. Many people these days have specific dietary requirements. Out of just the four of us one is lactose intolerant, one is vegetarian and one doesn’t eat onions. So, I came up with a simple yet tasty burger which everyone could eat!

Alongside a basket of sesame buns and juicy beef burgers we served the following:

  • Sliced beef tomato
  • Sliced green jalapeños
  • Cajun mayonnaise (2 heaped tbsp mayonnaise mixed with 1 tsp paprika and 1 tsp cayenne pepper)
  • BBQ sauce (Jack Daniels)
  • Gherkins
  • Lettuce
  • Mexican spiced cheese slices
  • Monetary jack cheese slices

By giving our guests lots of options they could build their own Tex-Mex Burger!

 

[Burger recipe] Build Your Own Tex-Mex Burgers

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 8 burgers

Ingredients

  • 500g lean beef mince
  • 1 small onion
  • 1 clove of garlic
  • Worcestershire sauce
  • 1/2 tsp mustard (your choice of English/French/American)
  • 2 tsp bread crumbs
  • 1 small egg
  • Black pepper and salt

Instructions

  1. First fry off the onions, chopped finely, with a pinch of salt. Cook for 3mins until softened and translucent.
  2. In a mixing bowl place the mince, onions, bread crumbs, Worcestershire sauce, mustard and garlic (crushed). Mix them thoroughly. Whisk the egg and add a little at a time to the meat mix until it is sticky enough to form patties that won't fall apart. Don't worry if you use none or all of the egg. It won't damage the flavour so use your judgment.
  3. Next divide the mixture into 8 even balls and shape into round burgers roughly 1cm thick. Ensure they are all an even size so they will cook consistently.
  4. To cook, turn a griddle pan up high with a little oil. Once it is piping hot place the burgers into the pan. Cook on this side at a medium heat for 5mins until you can see the bottom half of the burger begin to colour. Next flip them over and cook for another 5mins until cooked all the way through.
  5. Serve on sesame buns with a choice of condiments.
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All in all the burgers went down really well. It was interesting seeing the different tactics for loading them high!

This would work really well for a BBQ. There’s minimal prep with just a little slicing and stirring – even the burgers themselves take minutes to make and shape – then your guests can serve themselves! You’ll never have to worry about catering for everyone’s likes and dislikes again! Do you make your own burgers at home? What flavours do you like to experiment with?

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