Fusion recipe: Burger Mexicana
● Published by Curt Guillory
Eat a better burger.
Here’s a new twist on an American classic. This hamburger tastes like fajita night, but feels like burger night. It’s perfect for your next tailgate, game day, or just Wednesday night supper.
Mexican burger anatomy
In making this burger I wanted something that reminded me of a classic hamburger, but had the big, bold flavors of Tex-Mex. The patty had to have a decent amount of fat without being greasy so a beef and pork mixture was the way to go.
Spices are a must in any Mexican dish as well as in my kitchen. I used a menudo seasoning blend for its classic Mexican flavor profile. Any Mexican grocer will have a supply of menudo seasoning blend in stock. Go to La Morenita Meat Market on Ambassador Caffery near Willow St. They will have what you are looking for. Caution there is a taqueria inside the store. It is incredible. You have been warned.
I used a ciabatta bun for its texture, toasted it in olive oil, and “buttered” it with store bought, fat free refried beans. Fresh made pico de gallo and avocado slices top this masterpiece.
As for cheese I went with good old sliced American. No food snobbery here.With all the flavors going on I wanted a cheese that was mild and creamy and American is spot on. But please use whatever cheese you like, and tell me what's your favorite. When it comes to seasoning the amounts I listed are a good starting point, but feel free to adjust them as you see fit.
Note: Make the pico de gallo at least an hour ahead of time and store in the refrigerator until needed.
Note: Because the burger contains ground pork, be sure to cook it to an internal temperature of 160º as read on a meat thermometer.
Ingredients for patty:
•1lb. Ground beef (80% lean)
•1lb. Ground pork (80% lean)
•1T Kosher salt
•2T Menudo seasoning
•1t Cayenne pepper
•2t Fresh ground black pepper
•1T Ground cumin
Ingredients for pico de gallo
•1lg. Tomato (chopped)
•½med White onion (chopped)
•½med. Fresh jalapeno (chopped)
•2T Fresh cilantro (chopped)
•1t Kosher salt
•½med. Lemon (juiced)
•1med. Lime (juiced)
•3med. Avocados (sliced)
•10-12slices American cheese
•1can Fat free refried beans
Combine the ingredients for the pico de gallo in a small bowl, stir well, and set aside.
Combine the ingredients for the patty, mix until well incorporated, and form into 6oz. patties.
Preheat a heavy skillet and toast each bun with 2-3 t of olive oil.
Butter the buns with room temperature refried beans immediately after removing them from the skillet.
Cook the patties in a skillet, table top grill, or charcoal grill and top with 2 slices of American cheese for each patty.
Assemble the burgers and top with pico de gallo and avocado slices.