Clay's Kitchen : Burger Recipes

Burger Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Quesadilla Burger

Recipe from: roketJsquerl
Servings: 4 burgers

For the Hamburger:
1 pound ground beef (12%)
1 pound ground pork
1 egg
¼ cup milk
¼ cup catsup
1 teaspoon yellow mustard
½ teaspoon garlic powder
½ teaspoon onion powder
Italian breadcrumbs

In a medium sized bowl mix egg, milk, catsup, mustard, onion powder and garlic powder. Add ground meat. Mix together thoroughly. Add breadcrumbs until meat mixture no longer sticks to bowl. Make your patties about 6 inches in diameter, so after grilling/frying they will be approx. 5 inches, just the right size for the tortillas. Grill or fry to your doneness, then add the cheddar and pepper jack slices on top just before you take the burger off the grill.

For the Pico de Gallo Salsa:
4 plum tomatoes seeded and chopped
½ cup finely chopped onion
2 fresh chile peppers mild or hot, seeded and finely chopped
2 tablespoons chopped red or yellow bell pepper
1 ½ teaspoon finely chopped fresh cilantro
1 teaspoon lime juice
salt and pepper

Combine ingredients in a glass or other non-reactive bowl and refrigerate for at least 30 minutes before serving. Makes about 2 cups.

For the Smokey cilantro Mayo:
1 cup mayonaise
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 clove garlic, minced
¼ teaspoon cumin
pinch salt
pinch black pepper
2 tablespoons chopped cilantro
1 chipotle chile, minced

Combine all ingredients, and refrigerate covered for 1 hour to develop the flavors. You can put more chipoltes in if you're a chile head but I think the key to this is to not go real hot so you don't mask the other flavors. Makes approx. 1 cup. Heat and lightly brown 2 flour tortilla's in a skillet. Build your burger by spreading some Smokey cilantro Mayo on both tortillas (placing the mayo on both tortillas will help hold the ingredients together), then add the lettuce and crumbled bacon. Add the cheeseburger and some pico de gallo on top. Place the other tortilla on top of the pico de gallo, slice in half and chow down.

Additional ingredients:
6 inch diameter flour tortillas
shredded lettuce
Cheddar cheese slices
pepper Jack cheese slices
bacon, cooked and crumbled

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