Mexican-Style Hamburger (Hamburguesas Mexicanas)

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Mexican-Style Hamburger (Hamburguesas Mexicanas)

Mexican-Style Hamburger (Hamburguesas Mexicanas)

Yields: 6 Servings

Ingredients:

  • 2 pounds 80/20 ground beef
  • 1 large egg
  • 1/4 cup Panko breadcrumbs
  • 1/2 cup chunky home-style salsa
  • 1/4 cup grated Mexican blend cheese
  • 3 tablespoons canned diced green chilies, drained
  • 1/4 cup fresh cilantro leaves chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Toppings: Guacamole, grilled or sliced red onions, cheddar or pepper jack cheese slices, sliced tomatoes, iceberg lettuce, extra salsa.

 

Preparation:

In a large bowl, mix all ingredients except the toppings.

Mexican-Style Hamburger (Hamburguesas Mexicanas)

Using your hands mix until all the ingredients are incorporated, then loosely form 6 patties. Do not overwork the meat while making the patties; otherwise the burgers will turn out tough. Try to make your patties a little bit larger than your bun as they will tend to shrink while cooking.

Use your thumb to create a dimple or well in the center of the patty, as this will ensure that the burgers cook evenly without plumping up.

Mexican-Style Hamburger (Hamburguesas Mexicanas)

Grill your burgers over high heat. Whether using gas, charcoal or an indoor grill pan, you want to make sure to grill your burgers over substantial heat to form that nice crust.

Mexican-Style Hamburger (Hamburguesas Mexicanas)

Flip your burgers only one time; about 3 minutes on each side for medium rare plus. Keep in mind that eating burgers rare or even medium does carry certain health risks.

Remove burgers from grill (or top with cheese to melt) and let them rest 3 – 4 minutes before serving. 

Mexican-Style Hamburger (Hamburguesas Mexicanas)

Serve on bun with toppings.

Mexican-Style Hamburger (Hamburguesas Mexicanas)

 

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Mexican-Style Hamburger (Hamburguesas Mexicanas)

Mexican-Style Hamburger (Hamburguesas Mexicanas)
  • Author:
  • Yield: 6 Servings
  • Method: Grilling
  • Cuisine: Mexican

Ingredients

  • 2 pounds 80/20 ground beef
  • 1 large egg
  • 1/4 cup Panko breadcrumbs
  • 1/2 cup chunky home-style salsa
  • 1/4 cup grated Mexican blend cheese
  • 3 tablespoons canned diced green chilies, drained
  • 1/4 cup fresh cilantro leaves chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Toppings: Guacamole, grilled or sliced red onions, cheddar or pepper jack cheese slices, sliced tomatoes, iceberg lettuce, extra salsa.

Instructions

In a large bowl, mix all ingredients except the toppings.

Using your hands mix until all the ingredients are incorporated, then loosely form 6 patties. Do not overwork the meat while making the patties; otherwise the burgers will turn out tough. Try to make your patties a little bit larger than your bun as they will tend to shrink while cooking.

Use your thumb to create a dimple or well in the center of the patty, as this will ensure that the burgers cook evenly without plumping up.

Grill your burgers over high heat. Whether using gas, charcoal or an indoor grill pan, you want to make sure to grill your burgers over substantial heat to form that nice crust.

Flip your burgers only one time; about 3 minutes on each side for medium rare plus. Keep in mind that eating burgers rare or even medium does carry certain health risks.

Remove burgers from grill (or top with cheese to melt) and let them rest 3 – 4 minutes before serving. Serve on bun with toppings.

Nutrition

  • Serving Size: 6
  • Calories: 443
  • Sugar: 2.4g
  • Sodium: 611mg
  • Fat: 27.9g
  • Saturated Fat: 10.9g
  • Trans Fat: 1.7g
  • Carbohydrates: 5.7g
  • Fiber: 1.9g
  • Protein: 39.2g
  • Cholesterol: 166mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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