Mexican Burgers With Avocado Spread Recipes

MEXICAN CHEESEBURGERS

Steps:

• Combine all the ingredients in a large bowl and mix well. Heat a large frying pan and add some oil.
• Fry a small amount of the burger mixture to check the seasoning. Adjust if necessary.
• Form the mince mixture into burgers and fry for +- 4 minutes per side until browned and cooked through. When you've flipped the burger the first time, place a slice of cheese on the patty and allow to melt while the patty is cooking.
• Serve on a fresh bread roll with home-made salsa and guacamole.
• Remove the avocado flesh from the skin and mash with the lemon juice, salt & pepper.
• Set aside until you're ready to use it.
• Combine all the ingredients and mix through.
• Set aside until you're ready to use it.

TEX-MEX TURKEY BURGERS WITH AVOCADO MAYONNAISE

Steps:

• Combine the turkey, garlic, paprika, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until just combined. Form into four 1/2-inch-thick patties; set aside.
• Combine 1/2 avocado, the mayonnaise, lime juice and 1/4 teaspoon salt in a medium bowl; mash until smooth. Thinly slice the remaining 1/2 avocado and season with salt and pepper. Set aside for topping.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat (or preheat a grill to medium high and oil the grates). Add the burgers and cook until browned, 3 to 4 minutes per side. Top each burger with a slice of cheese; cover and cook until the cheese melts, about 30 seconds.
• Meanwhile, split and toast the buns; spread the avocado mayonnaise on the cut sides. Serve the burgers on the buns with lettuce, the sliced avocado and tortilla chips.

MEXICAN TORTA BURGERS

Steps:

• Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with the vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute. Toss the avocado and lime juice in a bowl and season with salt and pepper. Spread the refried beans on the bun bottoms, then top with the burger patties, cheese, avocado, pickled jalapenos and lettuce. Cover with the bun tops.
• Photograph by Levi Brown

MEXICAN BURGERS WITH AVOCADO SPREAD

Steps:

• In a large bowl, combine ground beef, panko, onion, jalapeño peppers, chipotle pepper, cilantro, cumin, freshly black pepper and cheese. Divide mixture into 4 equal portions and form 4 patties. Place them in a plate, cover with plastic wrap and transfer to the refrigerator for 1 hour.
• The stuffed version: mix all the ingredients except cheese and form 6 balls but 3 bigger than the others. Create a well in the center of the biggest ones and add 2 tablespoons cheese per. Place the smaller patties on top and seal. Cover with plastic wrap and refrigerate for 1 hour.
• AVOCADO SPREAD INGREDIENTS - 1 avocado, seeded & scooped - juice of 1/4 lime - 2 tablespoons crema or light sour cream - 1 small clove garlic, minced - couple dashes hot sauce such as Cholula®.
• AVOCADO SPREAD - In a small bowl, scoop avocado and add lime juice; mashed with a fork until smooth. Add sour cream, garlic, hot sauce and freshly ground black pepper; stir until well blended. Transfer spread to the refrigerator until ready to serve.
• Preheated BBQ. Grill burger at 500ºF for 7 minutes per side. If desired, about 3 minutes before the end of cooking, place 3 thin slices of cheese per burger. Spread avocado mixture to top buns and garnish to liking.

MEXICAN CEMITA BURGER

Steps:

• In a small mixing bowl combine the chipotle, adobo sauce, garlic, Mexican crema, and mayonnaise. Mix until well combined and set aside.
• Avocado Spread:
• In a small mixing bowl combine the avocado and lime juice. Season, to taste, with salt and set aside.
• Combine the beef, adobo sauce, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 4 equal portions and form into patties to fit the size of the buns.
• Heat a large skillet over high heat. When oil is hot, add burgers. Cook for 3 minutes, then flip burgers. Top the burgers with Oaxacan cheese and cover with aluminum foil. Cook until the burgers are cooked medium-rare, about 3 to 4 minutes. Toast the buns.
• To assemble the burgers, spread some Chipotle Crema on the cut sides of the buns. On each bun bottom, add some corn tortilla chips, a cheese-topped patty, onion, equal amounts of Avocado Spread, and papalo. Cover with the bun tops and serve.

MEXICAN BURGERS WITH AVOCADO SPREAD

Steps:

• In a large bowl, combine ground beef, panko, onion, jalapeño peppers, chipotle pepper, cilantro, cumin, freshly black pepper and cheese. Divide mixture into 4 equal portions and form 4 patties. Place them in a plate, cover with plastic wrap and transfer to the refrigerator for 1 hour.
• In a small bowl, scoop avocado and add lime juice; mashed with a fork until smooth. Add sour cream, garlic, hot sauce and freshly ground black pepper; stir until well blended. Transfer spread to the refrigerator until ready to serve.
• Preheated BBQ. Grill burger at 500ºF for 7 minutes per side. If desired, about 3 minutes before the end of cooking, place 3 thin slices of cheese per burger. Spread avocado mixture to top buns and garnish to liking.
• The stuffed version: mix all the ingredients except cheese and form 6 balls but 3 bigger than the others. Create a well in the center of the biggest ones and add 2 tablespoons cheese per. Place the smaller patties on top and seal. Cover with plastic wrap and refrigerate for 1 hour.

MEXICAN CHICKEN PATTIES WITH AVOCADO SOUR CREAM SPREAD

Steps:

• Combine ground chicken, green onions, egg whites, cilantro, jalapenos, 1 1/2 tablespoons sour cream, chipotle pepper, salt, and pepper in large bowl. Mix until sticky and difficult to handle.
• Shape ground chicken mixture into patties. Combine bread crumbs, garlic powder, salt, and pepper in a bowl. Coat patties lightly with seasoned bread crumbs.
• Heat oil in a large skillet over medium heat. Cook patties until browned, about 2 minutes per side. Reduce heat to medium-low. Cover and cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Mash avocado and 1/2 cup sour cream together in a bowl. Season with salt and pepper. Spread over chicken patties.

MEXICAN BURGERS WITH AVOCADO & FRIED EGGS

Steps:

• Put the first 10 ingredients (cumin through onion) in a food processor and puree. Add half of the ground beef, and pulse to combine everything well.
• Put the rest of the ground beef and one tablespoon of cilantro in a large bowl. Add the beef-spice mixture and stir to combine well. Form this mixture into four burger patties.
• Mix the remaining cilantro with mayo, hot sauce, and lime juice. Add salt & pepper if desired- I usually don't. Set aside.
• Heat oil in a skillet over medium-high heat. Cook patties, flipping once, for about 12-15 minutes, or until desired doneness.
• Just before the meat is done, melt butter in a separate pan, then crack the eggs into it and cook until whites are firm and yolks are runny, about 3-5 minutes.
• Spread the mayo on both inner sides of the buns, then place down avocado slices, meat, fried egg, and pico de gallo. Serve!

MEXICAN BURGERS WITH AVOCADO SPREAD

Steps:

• 1. In a large bowl, combine ground beef, panko, onion, jalapeño peppers, chipotle pepper, cilantro, cumin, freshly black pepper and cheese. Divide mixture into 4 equal portions and form 4 patties. Place them in a plate, cover with plastic wrap and transfer to the refrigerator for 1 hour.
• 2. The stuffed version: mix all the ingredients except cheese and form 6 balls but 3 bigger than the others. Create a well in the center of the biggest ones and add 2 tbsp. cheese per. Place the smaller patties on top and seal. Cover with plastic wrap and refrigerate for 1 hour.
• 3. In a small bowl, scoop avocado and add lime juice; mashed with a fork until smooth. Add sour cream, garlic, hot sauce and freshly ground black pepper; stir until well blended. Transfer spread to the refrigerator until ready to serve.
• 4. Preheated BBQ. Grill burger at 500ºF for 7 minutes per side. If desired, about 3 minutes before the end of cooking, place 3 thin slices of cheese per burger. Spread avocado mixture to top buns and garnish to liking.
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=RhawlAYdpBc