Clay's Kitchen : Burger Recipes

Burger Recipes

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

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Ancho Chile and Guacamole Burger

Recipe from: Great Burgers by Bob Sloan
Servings: 4 burgers

8 strips bacon
guacamole (recipe follows)
3 dried ancho chiles
2 tablespoon oil
1 small red onion, minced
3 tablespoon minced garlic
4 green onions, green parts only, minced
1 teaspoon. salt
1 ½ pounds ground round
4 flour tortillas

Cook bacon until crisp in a skillet and drain on paper towels. Set aside. Make guacamole and refrigerate until ready to use, or up to 4 hours.

Soak chiles in boiling water to cover for about 2 hours, or until they soften. Weigh the chiles down with a plate if necessary to fully submerge them. When soft, remove stems and seeds. Coarsely chop chiles. Sauté in a skillet in 1 tablespoon of the oil with the onion, garlic and green onion tops until onions soften. Stir in salt.

Purée cup of the chile mixture with cup water in a food processor or blender, drizzling in more water if necessary until mixture is the consistency of ketchup.

Transfer remaining chile mixture to a bowl to cool. When cool, add ground beef and gently mix just until combined. Shape into 4 burgers about -inch thick and 4 inches across. Make a -inch dimple in the center of each burger with the tips of your three middle fingers.

Heat a cast-iron skillet over high heat until very hot. Add remaining 1 tablespoon oil and tilt to spread it evenly over bottom of pan. Cook burgers uncovered for 5 minutes. Turn and cook 4 minutes longer for medium-rare, or as desired.

Serve each burger on a flour tortilla topped with guacamole, 2 strips of bacon and 2 tablespoons of the pureed chili mixture.


1 ripe avocado
2 tablespoon chopped red onion
2 tablespoon chopped fresh cilantro
2 tablespoon fresh lime juice
1 tablespoon minced garlic

Combine the avocado flesh and remaining ingredients in a bowl. Mash together with a potato masher or fork just until combined. Place plastic wrap directly on mixture and refrigerate up to 4 hours.

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