Southwest hamburgers
When I was a young girl, my Grandad used to make hamburgers that we called "the good hamburgers." I don't remember exactly what they had in them but I found a recipe in The Complete Meat Cookbook by Bruce Aidells and Denis Kelly that reminded me of those burgers. I like to call these "the even better burger." There are so many ways to tweak hamburgers. Experiment and find your "better" burger.
| Recipe makes | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Grill or broiler |
| Large bowl |
| Ingredients |
|---|
| 1 tablespoon taco seasoning or chili powder |
| 1 teaspoon ancho chile powder or chili powder |
| 1 teaspoon salt |
| 3/4 cup shredded cheddar cheese |
| 1 small can of chopped green chiles |
| 1 small onion, minced |
| 2 tablespoons finely chopped cilantro |
| 2 canned chipotle chiles, finely chopped |
| 2 tablespoon chipotle sauce from canned chiles |
| 1 tablespoon liquid smoke |
| 3 pounds ground chuck |
| Instructions |
|---|
| • Add all the ingredients except the meat to a large bowl. |
| • Add the meat and mix well but do not overmix because it will make the hamburgers tough. Form into 9 patties. |
| • Cook on a preheated grill and cook for about 6 minutes before turning to get char markings. Flip and cook about another 6 minutes for a medium burger. For more well-done, turn again and check every two minutes. |
| Variations |
|---|
| • Experiment with the cheese - habanero, pepperjack, blue. |
| • Substitute Italian parsley for the cilantro. |
| • Use only chili powder. |
| • Add a 1-inch cube of cheese to the center of each burger. |
| • Add cumin powder. |
| • For an even spicier burger, add chopped raw jalapeño. |
| Storage |
|---|
| • The hamburges can be formed up to 4 hours before grilling. Cover and store in the refrigerator. |
| • Store any leftovers covered in the refrigerator. Reheat in a covered skillet with a little water. |
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