Weekend Cookout: Mexican Burgers

The patties are infused with intense seasonings and topped with layers of condiments—creamy guacamole, spicy salsa and flavored mayonnaise. The guacamole should be made right before serving, but the salsa and flavored mayonnaise can be made up to 8 hours ahead.

1 1/2 lb. ground beef chuck (80% lean)
1/4 cup chopped cilantro
2 tablespoons thinly sliced green onion
1 pickled jalapeño chile, finely chopped, if desired
2 teaspoons minced garlic
2 teaspoons chili powder
1 teaspoon grated lime peel
3/4 teaspoon salt
4 slices Monterey Jack cheese
4 Kaiser rolls or Mexican bolillo rolls, split
1/2 cup Jalapeño-Lime Mayonnaise (recipe follows)
2 cups shredded iceberg lettuce
1/2 cup Quick-Roasted Chile Salsa (recipe follows)
1 cup Quick Guacamole (recipe follows)


1. In medium bowl, gently mix together beef, cilantro, green onion, chile, garlic, chili powder, lime peel and salt. Shape into 4 (4 1/2-inch) patties about 3/4 inch thick.

2. Heat grill. Place burgers on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 8 to 10 minutes or until thoroughly cooked and no longer pink in center, turning once. Top each burger with 1 slice cheese; grill 1 minute or until cheese has melted.

3. Spread each roll with 2 tablespoons of the Jalapeño-Lime Mayonnaise. Place lettuce on rolls; top with burgers, salsa and guacamole.


4 sandwiches


PER SANDWICH: 770 calories, 49 g total fat (16 g saturated fat), 43 g protein, 39.5 g carbohydrate, 140 mg cholesterol, 1270 mg sodium, 6 g fiber



Jalapeño-Lime Mayonnaise
1/2 cup mayonnaise
2 tablespoons lime juice
2 teaspoons grated lime peel
1 tablespoon finely chopped pickled jalapeño chile

In small bowl, stir together all ingredients.

3/4 cup


Quick-Roasted Chile Salsa
1 large tomato, diced
2 tablespoons finely chopped red onion
2 tablespoons diced canned roasted green chiles
2 tablespoons chopped cilantro

In small bowl, stir together all ingredients.

1 1/4 cups



Quick Guacamole
1 large avocado
1/4 cup diced tomato
1/4 cup finely chopped red onion
2 teaspoons finely chopped seeded deveined jalapeño chile, if desired
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt

Place avocado in medium bowl; mash coarsely with fork or potato masher. (Do not overmash; texture should be quite lumpy.) Stir in all remaining ingredients.

1 cup




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