"Tex-Mex meet all-American YUM in these southwest-seasoned burgers piled high with sautéed peppers and chunky guacamole!" Might be a tasty addition to your July 4th feast.
(serves 4)
Peppers:
1 T. EVOO
1/2 sweet* red pepper, thinly sliced
1/2 sweet* yellow pepper, thinly sliced
Guacamole:
1 Hass avocado, pitted, peeled
1 T. fresh lime juice
1 plum tomato, seeded, finely chopped
1 T. finely chopped fresh cilantro
1 T. minced shallot
1/2 t. kosher salt, or to taste
Burgers:
1&1/2 lbs. ground chuck (80% lean)
1 T. chili powder
1 t. ground cumin
1/2 t. kosher salt
4 slices pepper-Jack cheese, each about 1 oz.
4 sesame seed buns, split
In a large skillet over med. heat, warm oil. Add peppers; cook until softened, about 10 min., stirring often. Remove from heat. Mash guacamole ingredients. Cover with plastic wrap, pressing wrap directly onto surface of guacamole to prevent browning. Refrigerate until ready to serve. Mix burger ingredients; gently form 4 patties of equal size, each about 3/4" thick. With thumb of back of a spoon, make a shallow indentation about 1" wide in the center of each patty to prevent them from making a dome as they cook. Refrigerate patties until ready to grill. Prepare grill for direct cooking over med.-high heat (400-500 degrees). Grill patties with lid closed, until cooked to med. doneness, 8-10 min., turning once. During the last 30 sec.-1 min. of grilling time, place 1 slice of cheese on each patty to melt; toast buns, cut side down, over direct heat. Build each burger on bun with patty, peppers, and guac.
"He is the potter; we are the clay."
Love,
Machete Milletti
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