26 August 2007

For Every Pot Their is a Cook......Today it was Tex-Mex

Tex Mex Burgers
Summer is still here and we are still barbequing. Not that a little cold weather, rain or snow would stop us from cooking outdoors in the winter either. That is what is so versatile about the gas grill. Press a button and you're off to the races. You can bake in the summer by using indirect heat without heating up the house and in the winter if you are longing for warm summer days you can barbeque your favourite dish.

What says summer more than the basic burger? This is another one of those dishes that for every cook their is a recipe. It's because it is so versatile. The key to a GREAT burger is the meat. To get the juiciest burger possible it must have at least 20 percent fat content, seasoned generously with salt and pepper, and shape the patty gently. Make a small indentation in the centre to ensure even cooking.

Today's burger was sort of a Tex-Mex thing. It always starts with the ground beef and a little water. Then I add whatever spices I care to. I form the patties carefully & gently to not overwork the meat and then sprinkle the patties with salt and pepper. Oil the grill well and I am ready to go!!!!

**Tex-Mex Burgers**

1-1/2 lbs ground sirloin, at room temperature
1 teaspoon Worcestershire sauce
1/4 package Fajita seasoning (or any spice or herb combination you enjoy)
3 - 4 tablespoons water
olive oil for brushing
4 slices Pepper Jack cheese
4 good quality hamburger buns (the bun also makes or breaks the burger)


Today I used Chipotle Mayonnaise because I still had it left over from the Zucchini Sticks and the Chicken Rellenos. (quite often I use guacamole)
4 slices tomato
4 slices onion
lettuce, dill pickles, mustard, relish, ketchup, whatever you want

In a medium bowl lightly knead the sirloin with water, Worcestershire sauce and spices or herbs. Loosely shape into 4 patties about 3/4-inch thick. Season generously with salt and pepper and transfer to a plate lined with plastic wrap. Make a small indentation in the centre of each patty with your thumb to ensure even cooking because the burger swells during cooking. Brush the sides of the buns with olive oil.

Light your grill. When the fire is medium-hot, brush the grate with olive oil. Grill the burgers for about 10 minutes, turning once. In the last few minutes of cooking top with cheese slices. Move the cheeseburgers away from the heat and grill the cut sides of the buns until they are toasted, about 1 minute.

Spread a layer of Chipotle Mayonnaisse or Guacamole on the cut sides of the bun. Set the cheeseburgers on the bottom halves and top with lettuce, tomato, onion and whatever other toppings you desire. Top with other half of bun and serve right away.

Serves 4

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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  1. Man, I could SO smell those down here..we had this north wind that wafted it down this way..they smelled great. :)
    those sound seriously good.

  2. Fantastic Burger. I think we've had burgers clost to 10 times so far this summer, but I haven't posted them yet, because I am never happy with my pictures. Yours looks mouthwatering!

  3. Flavoured burgers. What a great idea. I am having one of those "Why didn't I think of that?" moments. I have about a half a dozen ideas just off the top of my head. A new life for burgers. Teriyaki burgers, greek burgers, taco burgers,... mmmm...

  4. I've learnt something new - making a small indentation in the centre to ensure even cooking. Thanks for the tip!


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