Thursday, March 15, 2012

A Man's Burger Part II: El Bandito

Spring time temps are heating up across the US making the grill an even more attractive option for your dinner. Spare yourself from the same 'ol cheeseburger with this Tex-Mex treat: El Bandito. It's not quite the vegan nightmare that The Frontiersman is, but it will bring the fiesta to your next BBQ.
  • 1 lb. 80/20 ground chuck beef
  • 8 bacon strips
  • 1 avocado
  • 1 cup pico de gallo
  • 1 cup sour cream
  • 1 tbsp. Chipotle Tabasco
  • 8 slices of Texas toast (not the garlic bread)
  • 4 slices pepper jack cheese

Makes 4 burgers
Prep Time: 10 minutes (if using store bought pico)
Total time: 35 minutes

  1. Mix Tabasco sauce into meat, add salt and pepper. Divide meat and form into four even patties. With the back of a spoon, depress center of each burger approximately 1/4 inch. This will keep the burger from turning into a football when it shrinks up on the grill. Set aside and let stand on the counter for 20 minutes prior to grilling.
  2. Fry bacon. Do not microwave, do not substitute turkey. 
  3. Toast bread.
  4. Cut avocado into thin slices.
  5. Grill burgers to desired doneness. Add cheese about 90 seconds prior to removing from grill.
  6. Assemble with the remaining ingredients.
  7. Serve with jalapeno poppers and tortilla chips. Enjoy!

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