Tex Mex Cheeseburgers With Chili Lime Mayo Food

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FIERY TEX-MEX CHIPOTLE CHEESEBURGERS



Fiery Tex-Mex Chipotle Cheeseburgers image

Provided by Sandra Lee

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 11

1 1/2 teaspoons chipotles in adobo sauce (recommended: La Victoria)
3/4 cup mayonnaise (recommended: Best Foods)
1 1/2 pounds lean ground beef
2 tablespoons Tex-Mex chili seasoning (recommended: McCormick's)
2 teaspoons chipotles in adobo sauce (recommended: La Victoria)
1/4 cup beer of choice
Salt and pepper
2 slices pepper Jack cheese (recommended: Tillamook)
Hamburger buns, toasted
Lettuce, tomatoes, onions
Sliced avocado, optional

Steps:

  • For the chipotle mayonnaise: Remove peppers from can (you may want to use rubber gloves if sensitive to peppers). Carefully split open and scrape out seeds. Finely chop peppers; set aside.
  • In a small bowl, stir together 1 1/2 teaspoons chopped chipotle peppers and mayonnaise; set aside covered in refrigerator until ready to use.
  • For the burgers: In a mixing bowl, stir to combine ground beef, chili seasoning, 2 teaspoons chopped chipotles, and beer. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the buns; set aside covered in refrigerator if not cooking immediately.
  • Set up grill for direct cooking over high heat. Brush and oil grill before cooking.
  • Season burgers with salt and pepper and place on hot oiled grill. Cook 4 to 5 minutes per side for medium. Place cheese slices on burgers 2 to 3 minutes before burgers are done.
  • Serve hot on toasted bun with lettuce, tomato, onion, sliced avocado, if desired, and a dollop of chipotle mayonnaise.
  • INDOOR: Follow instructions for preparing burgers. Preheat broiler. Place burgers on wire rack over foil-lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium. Place cheese slices on burger 1 to 2 minutes before done. Serve hot on toasted bun with lettuce, tomato, onion, sliced avocado (if desired), and a dollop of chipotle mayonnaise.

STUFFED TEX-MEX BURGERS



Stuffed Tex-Mex Burgers image

The kiddos will devour these cheese-filled burgers with the condiments of their choice, while the adults can dress them with an added kick of jalapeno mayonnaise and guacamole. From Southern Living Busy Moms Weeknight Favorites.

Provided by Crafty Lady 13

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 jalapeno pepper, seeded and finely minced
1/8 teaspoon pepper
1 1/2 lbs ground chuck
2 tablespoons grated onions
1/2 teaspoon salt
6 slices cheddar cheese
6 hamburger buns, split and toasted
1 (8 ounce) package refrigerated guacamole
shredded lettuce (optional)
tomatoes, slices (optional)

Steps:

  • Process first 5 ingredients in a food processor or blender until smooth; chill.
  • Preheat grill to medium-high (350° to 400°). Combine ground chuck, onion, and salt; shape into 12 (4-inch) patties. Fold cheese slices into quarters; top 6 patties with folded cheese slice. Cover cheese with remaining 6 patties; pressing to seal edges.
  • Grill patties, covered with grill lid, over medium-high heat 5 minutes on each side or until done. For grown-up servings, serve burgers on buns with 2 tablespoons guacamole, 1 tablespoon mayonnaise mixture, and desired toppings. For plain servings, serve burgers on buns without the guacamole and mayonnaise mixture.

Nutrition Facts : Calories 492, Fat 27.3, SaturatedFat 10.9, Cholesterol 108.2, Sodium 800.5, Carbohydrate 27, Fiber 1, Sugar 4.3, Protein 33.1

TEX-MEX BURGERS TEXOTIC-MEXOTIC BURGERS



Tex-Mex Burgers Texotic-Mexotic Burgers image

These were created by the Exotic Epicureans for Zaar World Tour 03. A team of 9, we each picked one ingredient from 1 region of the US our the Southwest. Making an all American Burger using these ingredients. Kumquat the Cat's friend-lime that brings freshness, JanetC-KY-pepper jack cheese or Queso blanco a creaminess and richness, Alskann-Texas sweet onion made smoky, lucid501-beef just ask any Texan, Anme-corn for sweetness and lightens the burgers, free-free-avocado a rich creaminess, acerast-refried beans for health and to help hold the burger to the chips, Midwest Maven-tortilla chips and myself-chipotle peppers in adobo sauce for heat and smokiness. We stepped out of the box and went for these cute, spicy, smoky, sweet, mini-mini burgers that we placed on tortilla chips adhered with just a tad of refried beans topped with a tad of sour cream, tomato and avocado salsa and chipotle Caramelized onions. Oh as for the burgers they are filled with cheese, corn, chipolte peppers and cumin both give a great smokiness creating this Finger Licking Treats. You can use TVP (Texturized Vegetable Protein (TVP), also known as Textured Soy Protein (TSP) is a meat substitute made from defatted soy flour, a by-product of making soybean oil. It is quick to cook, high in protein, and low in fat.)in place of the beef! To rehydrate, 1 2/3 TVP add 1 1/3 cup boiling water. For the COOKING equivalent of 1 pound of hamburger meat, but equals 89 grams of protein or 12.7 protein blocks. By comparrison: 1 pound of hamburger has: 10.7 blocks in regular ground beef 11.2 block in lean ground beef 12 blocks of protein in extra lean ground beef

Provided by Rita1652

Categories     Lunch/Snacks

Time 50m

Yield 40 mini appetizers, 20 serving(s)

Number Of Ingredients 20

1 teaspoon olive oil
1 texas sweet onions, sliced (and reserve 1/8 cup for salsa below)
1 pinch sugar
1 tablespoon adobo sauce (from the can of prepared chipotle peppers in adobo or make your own Chipotles En Adobo/ Chipotles Chili in Adobo Sauce)
1 tomatoes, diced fine
1 avocado, diced fine
1 lime, juice of
1 teaspoon tequila
2 tablespoons fresh cilantro, chopped (divided for burgers)
2 tablespoons fresh parsley, chopped (divided for burgers)
1 lb ground beef (vegetarians use tvp as described in the description)
1/3 cup corn (fresh or frozen)
1 -2 chipotle chilie in adobo seasoning (seeded for less heat and finely minced plus 2 tablespoon chipotle sauce)
2 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon Mexican oregano
5 ounces monterey jack cheese or 5 ounces queso blanco, finely diced
1 ounce light sour cream (optional) or 1 ounce fat free sour cream (optional)
4 ounces fat-free refried beans
40 tortilla chips (use No trans fat)

Steps:

  • Caramelized Adobo Onions:.
  • Heat the oil over medium high heat.
  • Add onions and reduce the heat to medium-low.
  • Cook slowly, stirring occasionally, until golden brown and caramelized, about 20 minutes.
  • Add the salt and pepper to taste, sugar and adobo sauce stir well to combine.
  • Meanwhile make Tomato and Avocado Salsa:.
  • Add all ingredients from the salsa using 1/2 the cilantro and parsley and added the 1/8 cup finely mined onion. Chill till ready to serve.
  • TEXotic-MEXotic BURGERS:.
  • Preheat oven to 375°F.
  • Mix all burger ingredients together including the remaining cilantro and parsley. Make burgers using 1 tablespoon full of meat mixture.
  • Place on a cookie sheet pan and bake for 5-10 minutes. Don`t overcook.
  • Meanwhile place chips on serving platter topping with just a tad of refried beans (used just to hold the mini burgers on).
  • Remove burgers from oven and place on beans be sure to get the cheese that oozed out (go ahead sneak some for yourself ;) ), topping with a tad of sour cream, Caramelized Adobo Onions, and salsa.
  • Enjoy these finger licking good burgers!
  • Alternate: Yes you can make regular sized burgers just bake a bit longer till desired doneness.

Nutrition Facts : Calories 359.6, Fat 19.6, SaturatedFat 4.5, Cholesterol 22.1, Sodium 277.1, Carbohydrate 37.4, Fiber 3.8, Sugar 1.8, Protein 10.7

THE KITCHEN TOURISTS' BEST TEX-MEX BURGER!



The Kitchen Tourists' Best Tex-Mex Burger! image

Sizzling with flavour! This Tex-Mex Burger has a lot of taste appeal and the visual isn't half-bad, either. Your mouth will explode with the flavours of spicy-hot Tex-Mex cuisine, tempered with a guacamole dressing. Members of the Kitchen Tourists suggested ingredients suitable for this delectable treat and so: Ed&Theresa - avocado; Muffin Goddess - lime; MA HIKER - hot sauce; fluffernutter - chipotle in adobo; Melody Ashcraft - tomato; Mandy from Oz - scallions; Laffer - cilantro; ms.susan - chili powder; TansGram - monterey jack cheese; and I provided the pickled jalapeno rings as per Recipe #170474. I'm sure you'll agree that these ingredients all came together sublimely to make the best burger ever. I would also like to thank Rita L, without whom this burger would just not have been possible. If Rita hadn't sent me a tin of chipotle in adobo last Fall, and if I hadn't frozen what I hadn't used then, this burger would just not have been possible! THANK YOU RITA!!! (this recipe is based on one I have already posted but seriously adapted)

Provided by evelynathens

Categories     Lunch/Snacks

Time 27m

Yield 4 serving(s)

Number Of Ingredients 18

1 avocado
1 tablespoon mayonnaise
3 teaspoons fresh lime juice (or 2 tsps fresh lemon juice)
1 dash hot sauce (not too much, more heat will come with the minced chipotle)
salt
1 plum tomato, seeded and chopped
1 tablespoon minced chipotle chile in adobo
1/4 cup thinly sliced scallion
1 tablespoon minced fresh cilantro, to taste
1 1/2 lbs lean ground beef
1 1/2 teaspoons chili powder
salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
4 slices monterey jack cheese or 4 slices cheddar cheese
4 whole wheat hamburger buns, we like them toasted on the grill (if you can get bakery, seeded rolls, so much the better)
pickled jalapeno pepper, rings (store bought or Pickled Jalapeno Rings)
4 buttery-crisp lettuce leaves

Steps:

  • Halve, pit and peel avocado.
  • Mash ¼ of avocado with a fork; add mayonnaise, lemon juice, hot sauce and salt to taste; mash with back of fork until smooth.
  • Stir in tomato, chipotle, scallion, cilantro, and remaining avocado, cut into ¼ inch cubes and fold together gently but thoroughly. Cover surface with plastic wrap and refrigerate until ready to use.
  • Mix chili powder, cumin, oregano and salt into beef. Handling beef as little as possible, divide it into quarters; shape each quarter into a patty.
  • Heat a well-seasoned, ridged, cast-iron pan over moderately-high heat (or grill on bbq) until hot and cook the hamburgers 5 ½ minutes per side for rare.
  • Top with cheese slices and cook, covered, for 1 minute, to melt cheese.
  • Transfer to a plate and let stand, tented loosely with foil, for 3 minutes, to finish cooking.
  • Transfer to hamburger buns; top with guacamole dressing, sliced, pickled jalapeno rings (to taste) and lettuce.

TEX-MEX CHEESEBURGERS



Tex-Mex Cheeseburgers image

Make and share this Tex-Mex Cheeseburgers recipe from Food.com.

Provided by Kate in Ontario

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 egg
1/4 cup well drained chunky salsa
1 tablespoon Mexican seasoning
1 lb lean ground beef
1 cup shredded monterey jack cheese or 1 cup shredded tex-mex cheese
1/4 cup fine breadcrumbs

Steps:

  • In medium sized bowl whisk egg.
  • Add salsa and seasoning.
  • Mix in cheese, meat and bread crumbs.
  • Shape into 4 patties.
  • Grill over medium heat until done- about 15 minutes.

TEX-MEX BURGER WITH CAJUN MAYO



Tex-Mex Burger with Cajun Mayo image

A jazzy way to spice up the boring basic burger that will tantalize your taste buds! Cajun spiced mayonnaise is the perfect complement to these spicy beef burgers.

Provided by Sarah Stephan

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 40m

Yield 4

Number Of Ingredients 12

½ cup mayonnaise
1 teaspoon Cajun seasoning
1 ⅓ pounds ground beef sirloin
1 jalapeno pepper, seeded and chopped
½ cup diced white onion
1 clove garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon Worcestershire sauce
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves lettuce
4 slices tomato

Steps:

  • Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
  • In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
  • Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

Nutrition Facts : Calories 714.1 calories, Carbohydrate 28.5 g, Cholesterol 132.3 mg, Fat 49.1 g, Fiber 2.3 g, Protein 38.3 g, SaturatedFat 15 g, Sodium 1140 mg, Sugar 2.3 g

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