Mexican Grilled Hamburgers 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.

HAMBURGUESAS MEXICANAS

Steps:

• Mix ground beef, half the onions, bread crumbs, pepperjack cheese, and eggs in a bowl; form into 12 patties.
• Combine tomatoes, half the remaining onion, cilantro, half the serrano chile pepper, and half the lime juice; mix well to make pico de gallo. Cover and chill in refrigerator.
• Mash avocados, remaining onions, remaining serrano chile pepper, and remaining lime juice together in a bowl to make guacamole. Season with salt and pepper.
• Heat a skillet over medium-high heat; pan-fry burger patties to desired doneness, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Assemble each sandwich by placing a burger in each bun; top burger with guacamole, shredded lettuce, and pico de gallo.

MEXICAN BEEF BURGERS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef and chips over mixture; mix well. Shape into eight patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Wrap burgers and desired toppings in tortillas.

MEXICAN HAMBURGERS

Steps:

• Mix all together in bowl, do not over handle.
• Shape into patties and grill or pan fry to your liking.

MEXICAN GRILLED HAMBURGERS

Steps:

• Place ground beef in mixing bowl and combine with the breadcrumbs, egg, salt, pepper and red pepper, and chives.
• Divide into 4 sections, add the salsa and cilantro to each and shape making large circular patties. Cut in half. (to fit flour tortilla).
• Place on a hot barbecue cook for 6 minutes on each side. Add each to a flour tortilla and add cheese, fold over. Grill a few more minutes until tortilla has grill marks and cheese has melted.
• Add tomato, red onion and Romaine and a dollop of Ranch Dressing.
• Eat like a taco. YUM!

MEXICAN HAMBURGERS

Steps:

• Mix ground beef, taco seasoning mix, green chilies, finely chopped onion.
• Shape into patties and grill.
• Serve with salsa.

MEXICAN HAMBURGERS

Steps:

• MEAT:.
• Cook hamburger meat and chopped onions in a large skillet until the fat is rendered from the meat and the onions are clear. Drain ALL fat by placing meat in a colender and pressing with a spoon. Return meat and onions to skillet and add catsup, Worchestershire sauce, chili powder, salt and pepper. Simmer very slowly for at least one hour, one and a half is better. A small amount of water can be added to keep from sticking. You can also add more catsup if it is becoming too dry, but the final product should be fairly firm without too much moisture. Skim any fat that still remains on top. If you cook it properly to begin with, there will be very little.
• Something magic happens when catsup (the good stuff) is cooked with chili powder. I use this in meatloaf and Bar-B-Q Sauce also with wonderful results.
• SLAW:.
• Use a food processor to grate one medium head of cabbage. Grate the cucumber fine, without peeling. Grate the onion very fine. Add the salt, pepper, vinegar, Wesson oil and sugar. Mix together. The slaw should be made at least a day in advance and placed in a covered dish in the refrigerator. It keeps for a week and seems to get better every day. This is a great slaw to serve with any meal and has the most unusual and delicious flavor of any slaw I ever tasted.
• It is very important to serve these on a toasted bun. Place meat on the bun bottom and drain the slaw well. Place a spoon full of well drained slaw on top of the meat and cover with the bun top. Some people like the slaw on the side.
• The meat freezes well, will keep in the cooler for a week and heats up in a microwave oven without any after-taste.
• CAUTION: These are highly adictive! They will become a family favorite after one try. Little old ladies have been known to eat three on small buns.