I am pretty devoted to both mexican and burgers. Those are two feel good dinners we can all agree on, and America, tonight I am boldly putting them together. And serving them with chips and salsa, of course. There’s perfect mexican seasoning. There’s some quick pickled red onion. THERE’S A LOT OF GUAC PILED IN THE BURGER! And a staple for all good mexican and all good burgers – a really good cheese. I used this extra sharp white cheddar because I find white cheddar is loved by palates of any age.
For this recipe I used cabot cheese – a co-op owned by farmers in new england and new york where 100% of profits go back to the farmers.
Mexi Burgers
Serves four burgers
1 red onion, sliced thinly
1/4 cup white vinegar (any vinegar works!)
2 tablespoons sugar
A dash of salt
1 pound ground chuck
2 tablespoons homemade taco seasoning
8 slices white cheddar (I use cabot’s vermont extra sharp)
2 avocados
1/4 cup lime juice
1/2 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
4 burger buns
4 sweet mini peppers, sliced
4 lettuce leaves (I like boston, bibb, or butter lettuce)
Cilantro
Tortilla chips
Tomato salsa
Place red onion in a bowl with 1 and 1/2 cups boiling water, white vinegar, sugar, and salt. Allow to sit for 30 minutes.
Season ground chuck with taco seasoning. Grill over medium heat for 5-6 minutes on each side. Melt slices of cheddar cheese on top of burgers before removing from grill.
Mash avocado with lime juice, honey, salt, pepper, and garlic powder.
Assemble burgers on buns with pickled red onion, guacamole, sweet peppers, lettuce, and cilantro. Serve with tortilla chips and tomato salsa.
- 1 red onion, sliced thinly
- ¼ cup white vinegar (any vinegar works!)
- 2 tablespoons sugar
- A dash of salt
- 1 pound ground chuck
- 2 tablespoons homemade taco seasoning
- 8 slices white cheddar (I use cabot's vermont extra sharp)
- 2 avocados
- ¼ cup lime juice
- ½ teaspoon honey
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 4 burger buns
- 4 sweet mini peppers, sliced
- 4 lettuce leaves (I like boston, bibb, or butter lettuce)
- Cilantro
- Tortilla chips
- Tomato salsa
- Place red onion in a bowl with 1 and ½ cups boiling water, white vinegar, sugar, and salt. Allow to sit for 30 minutes.
- Season ground chuck with taco seasoning. Grill over medium heat for 5-6 minutes on each side. Melt slices of cheddar cheese on top of burgers before removing from grill.
- Mash avocado with lime juice, honey, salt, pepper, and garlic powder.
- Assemble burgers on buns with pickled red onion, guacamole, sweet peppers, lettuce, and cilantro. Serve with tortilla chips and tomato salsa.
