Tex-Mex Burger

What makes a good burger patty? Two things: good quality beef and salt.


October 2010 | By Rachelle Santos
Tex-Mex Burger
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at a glance

Main Ingredient

Beef

Type

Sandwiches

Preparation Time

00:00:00


Date Published

October 2010

What makes a good burger patty? Two things: good quality beef and salt. No frills - just all beef  flavor. Match it with some Mexican flavors or create your own fixings.

Serves 4
Prep Time 10 minutes
Cooking Time 15 minutes

For the cilantro-lime mayo
1/2 cup mayonnaise
1 tablespoon chopped cilantro
1 teaspoon lime juice
1/2 teaspoon lime zest
salt, black pepper, and chili pepper to taste

600 grams ground brisket
1 teaspoon salt
2 tablespoons cooking oil
4 thin slices Cheddar, Swiss, or any melting cheese
4 hamburger buns, split
4 lettuce leaves
1/3 cup store-bought salsa

French fries, to serve (optional)

Make the cilantro-lime mayo: Combine all the ingredients in a bowl and season to taste with salt, black pepper, and chili pepper. Refrigerate until ready to use.

Make the burger patties: In a bowl, combine ground brisket and salt. Divide equally into four. Roll into a ball then flatten into patties.

Heat oil in a cast-iron pan or griddle. Fry the patties, flipping only once. For medium well burgers, cook for 6 minutes on each side. Top patties with cheese in the final minute of cooking to melt. Transfer to a plate.

4  Wipe the skillet with paper towels then toast the buns cut-side down, for 1 to 2 minutes, until warm and lightly golden.

5  Spread cilantro-lime mayo on the insides of the bun. Place lettuce and the patties on the bread. Top with salsa.  Serve with french fries, if desired.




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