Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Adapted from Burgers Every Way, by Emily Haft Bloom.
Servings: 4
1 pound ground chuck
1 jalapeño chile pepper, seeded and minced — wear gloves when preparing
1 cup Spicy tomato Salsa — recipe follows
sea salt and freshly ground pepper, to taste
4 soft corn tortillas
1 ripe avocado, pitted and sliced
½ cup shredded sharp cheddar cheese
Preheat a broiler or charcoal or gas grill to medium-high heat.
Using a wooden spoon — or your hands, if you are wearing gloves — mix together the ground beef, jalapeño, ¼ cup of the salsa, and salt and pepper in a large bowl, until the ingredients are evenly distributed. Form into 4 patties, a little flatter and greater in diameter than a usual burger shape. Broil or grill them, flipping once, until cooked through, about 4 minutes on each side.
Place tortillas in microwave, two at a time, and cook on high for about 20 seconds. Arrange each burger on a warm tortilla and top with the avocado slices, shredded cheese, and additional salsa. Alternatively, wrap each burger and the toppings in a tortilla like a burrito. Serve with additional salsa on the side.
Spicy tomato Salsa
12 plum tomatoes, seeded and diced
½ cup chopped fresh cilantro
½ cup chopped Vidalia or other sweet onion
1 tablespoon jalapeño chile pepper, seeded and minced — wear gloves while preparing
¼ cup fresh lime juice
sea salt and freshly ground pepper to taste
Mix all the ingredients in a small glass bowl. The salsa may be used immediately for the burgers, but chill it for at least an hour if serving it as a dip.