Mex Burger with Queso Fresco

Ingredients

  • 8 ounces (226.6 grams) ground beef
  • 1/2 teaspoon (2 ml) chipotle pepper powder
  • 1/2 teaspoon (2 ml) smoked salt
  • 2 leaves swiss chard, or other green
  • 1/2 avocado, sliced
  • 2 tablespoon (30 ml) Chipotle Cream Sauce
  • 2 tablespoon (30 ml) queso fresco

Directions

Preheat a grill to high. Form 4 ounce (113 grams) patties, flatten evenly to your preference. The thinner they are, the quicker and more evenly they will cook. Dust each side with the chipotle powder and smoked salt. Cook to preference. 3 minutes each side undisturbed is a good start for medium rare. Take a peak inside the burger with a knife to help gauge how done it is. Or use a thermometer and once it hits 160F/ 71C it is minimally cooked. The firmer it is, the more done it is. This is just a starting point. Feel free to cook more or less, to your preference. Grilling can get you a nice char on the outside, and if you use coals/smoker, you can get a great flavor to your meat. Let the burgers rest a bit before dressing and serving to seal the juices inside.

Place each burger on top of one leaf of swiss chard, or wrap them with the swiss chard to provide more of a lettuce wrap. Place 1/4 avocado slices, one tablespoon (15 ml) chipotle cream sauce, and one tablespoon (15 ml) queso fresco crumbled on each burger. You can also add thinly sliced onion and/or minced jalapeño on top for a piquant experience (see recipe add ons)! Enjoy!

Alternative method: Stove top.
Turn burner to medium high heat. Cook patties in a well seasoned cast iron pan and you won't need any oil/butter as the meat will cook in its own fat. First sear the patties on medium-high to high heat, and then turn the heat down and cook to your preference. Check and make sure the patties reach an internal temp of
160F/ 71C. Let the burgers rest before dressing and serving to seal the juices inside.

Alternative method: Oven
Cooking burgers in the oven makes for a juicer product. Preheat oven to 400F/ 200C/ Gas Mark 6 and put a layer of aluminum on a baking sheet (preferably one with edges to catch the juices from the meat). Place an oven safe wire rack on top of the baking sheet, and cook the burgers on the rack for 10-15 minutes, until a thermometer registers 160F/71C. You don't have to turn the burgers if they are baking on the rack. Let the burgers rest a bit before dressing and serving to seal the juices inside.

Alternative method: Pressure Cooker
Follow the directions for your particular pressure cooker. Sear the burgers by browning them either in the pressure cooker, or on the stove in a pan preheat on high. Then place the burger patties in a steamer insert in the pressure cooker and pour half a cup of water in the bottom (or the minimum liquid needed for your pressure cooker). Close securely, and cook on high for around 5 minutes. Verify that the patties are done by checking their internal temperature for 160F/71C. Let the burgers rest before dressing and serving to seal the juices inside .

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About This Recipe

Lots of fresh flavors come together to give a "normal" burger a whole new take- and a delicious one at that! Buen provecho!

Recipe Macros per Serving

Protein: 23.3 gram(s)

Carbs: 6.8 gram(s)

Fiber: 4.2 gram(s)

Fat: 35.1 gram(s)

Calories: 431.4

Net Carbs: 2.6 gram(s)