Tex Mex Smashburger Food

TEX-MEX SMASHBURGER RECIPE

Steps:

• Mix your mayo & hot sauce to create a spicy mayo.
• Fire up the grill, set up with either a cast iron skillet or a flat top griddle.
• Throw down some butter on your cooking surface, then add the sliced onions and jalapenos, and sauté to soften em up. Season with a hit of Texas Beef.
• When the veggies are ready, pull them off the heat.
• Give the Texas toast slices a quick toast. Then set those aside too.
• Get your burgers on the griddle and smash them halfway. When it's time, flip and smash again, to create the signature thin patties.
• Add shredded Mexican cheese on top, and cover to help it melt over the patties.
• Once the patties are crusty, pull them off the heat.
• Time to assemble! Spread some spicy mayo on both buns. Pile on some of the jalapeno/onion mix, followed by two stacked cheesy patties. Top with guacamole and seal the deal with your favorite red salsa.
• Enjoy!

TEX-MEX BURGERS

Steps:

• Burgers:.
• Preheat broiler or grill to medium high.
• Using wooden spoon, mix together the ground beef, jalapeno, 1/4 cup of the salsa and salt and pepper in large bowl until the ingredients are well combined.
• Form into 4 patties.
• Broil or grill, flipping once until cooked through, about 4-5 minutes each side.
• Place tortillas in microwave,and cook on high for about 20 seconds.
• Arrange burger on warm totilla and top with avacodo slices, shredded cheese and salsa.
• Wrap like burrito.
• Salsa:.
• Mix all ingredients in small glass bowl.
• Can be used immediately if using for the burgers, if using as dip, let sit in fridge for at least 1 hour.
• Make sure to wear protection on your hands when handling the jalapeno's!

TEX-MEX CHEESEBURGERS

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.

THE KITCHEN TOURISTS' BEST TEX-MEX BURGER!

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.