This is the best burger I’ve ever had turn out consistently
fabulous. Having eaten a whole lotta burgers in my life and living in
Texas, where barbecuing is big, I’ve gotta say, this is one powerful
piece of meat.
Ingredients
Burgers
- 1 tsp chipotle chili powder
-
1/2 tsp kosher salt (substitute with sea salt, or I guess you could use
table salt, it will change the taste) -
1 pound ground round (hamburger – I like the 15% fat, Jess thinks its
too fatty) -
1 can Cooking Spray (No, you’re not going to use the whole
thing) -
(optional) 4 Kaiser rolls (Don’t use regular buns, this is a ‘fancy’
burger, why spoil it with the taste of Burger K**g) - 13/4 cups Tequila-spiked Salsa
Tequila-Spiked Salsa
- 2 cups chopped seeded tomato (or tomatoe if you’re Dan Quayle 🙂 )
- 1 cup chopped onion
- 1/2 cup chopped fresh cilantro
- 1/3 cup chopped peeled avocado (do you ever eat avocado skin?)
- 2 tbsp fresh lime juice (substitute old rotten juice if necessary)
-
2 tsps Tequila (actually I’ve never had this with tequila, if you leave
it out, the burgers will still rock) - 1/2 tsp kosher salt
-
2 garlic cloves minced (but don’t mince your fingers, this isn’t minced
meat burgers)
Preparation & Cooking
Burgers
- Prepare grill
-
Combine chili powder, salt, and beef. Divide the mixture into four
equal portions, chaping each portion into a 1/2″ thick patty. -
Place patties onto the grill rack coated with cooking spray – then keep
an eye on them flipping them when needed. - Grill/toast rolls if you have them, but don’t burn them please
-
Once all the burgers and rolls are ‘perfect’ add the Tequila-Spiked
salsa to the tops of the burgers (after they’re on the rolls) and eat
them while they’re hot. - Join Guadalaja Burgers Annonymous, cause these bad-boys are addictive.
Salsa
Um, mix all the ingredients together in no particular order.
NOTE:
If you’re feeling prepared try making the salsa one day in advance, this
will let the flavors of the salsa mix and make for a VERY tasty treat
when you eat the burgers. But don’t let the salsa sit for too long in the
fridge (4-5 days is too long, usually) because the avocado is pretty sensitive to time.