Sorry. No pic. They got ate too quickly. But here's how I do burgers with a Southwest twist.
Mix the sauce
3/4t chile powder
3/4t chipotle powder
1/3c mayo
2T ketchup
4 cloves garlic, minced
I like to give the sauce at least a couple hours in the fridge to come together.
For burgers (mostly) standard Meathead procedure (per lb)
1/4t garlic powder
1/4t onion powder
1/4t black pepper
I add 1/8t ground cumin for these (per lb)
Salt and grill as usual. Top with your choice of cheese. I've used white American, cheddar, queso, etc. I kind of like American on this one. Top your melted cheese with green chiles (the canned chopped stuff is fine), bottom your toasted bun with the sauce.
You're good to go, or add more toppings to your liking.
Cheers
Note on the sauce: You can use 1.5t chile powder if you don't have chipotle. It's still great. The blend is better though.
Mix the sauce
3/4t chile powder
3/4t chipotle powder
1/3c mayo
2T ketchup
4 cloves garlic, minced
I like to give the sauce at least a couple hours in the fridge to come together.
For burgers (mostly) standard Meathead procedure (per lb)
1/4t garlic powder
1/4t onion powder
1/4t black pepper
I add 1/8t ground cumin for these (per lb)
Salt and grill as usual. Top with your choice of cheese. I've used white American, cheddar, queso, etc. I kind of like American on this one. Top your melted cheese with green chiles (the canned chopped stuff is fine), bottom your toasted bun with the sauce.
You're good to go, or add more toppings to your liking.
Cheers
Note on the sauce: You can use 1.5t chile powder if you don't have chipotle. It's still great. The blend is better though.
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