Texican Burger
Let’s talk about phobias today. Mine is bugs. I hate them. I can’t stand them. And I seriously think they can kill me. It’s ridiculous but I can’t help it.
I’m particularly not fond of spiders, especially the ones on my white wall in my bedroom. One time there was a spider on the wall that my dresser was on and I tried to kill it but I chickened out and I somehow swiped it so it fell behind the dresser. I was hysterically crying freaked out a bit and called Jason (we were only dating for a month at the time) and told him that this spider was going to “Kill Bill” me in my sleep. That’s when he took me to In-N-Out and bought me a burger to make me feel better.
The burger helped a bit but you should know that I slept with one eye open.
That being said, I just saw a bug on the ceiling of my bedroom, sprayed 409, and he fell behind the computer and now I can’t find it. I guess we all know that I won’t be sleeping a wink tonight.
Now on to something more pleasant: burgers. No wait, burgers with jalapeño pico de gallo. And some homemade refried beans. And sliced avocado. And you can’t forget the melted jalapeño monterey jack cheese. That’s a lot of “ands” but you get my point. These burgers are packed with amazingness. And you’ll want to finish every last bite, with a cold beer of course.
Join I Wash… You Dry and Southern Fairytale for the California Avocado Cinco de Mayo Recipe Fiesta, sponsored by the California Avocado Commission.
One year ago: Broccoli and Bow Ties
Texican Burger (adapted from Confections of a Foodie Bride):
Yields 4 servings
INGREDIENTS:
- 4 ground beef patties
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup shredded Monterey Jack cheese
- 4 split burger buns, toasted, for serving
- 1/2 cup refried beans
- 1 California avocado, halved, seeded, peeled and sliced, for serving
For the jalapeño pico de gallo:
- 2 roma tomatoes, diced
- 1/3 cup red onion, diced
- 1-2 jalapeños, seeded and diced
- 2 tablespoons chopped cilantro
- 1 tablespoon freshly squeezed lime juice
- Kosher salt, to taste
DIRECTIONS:
In a small bowl, combine tomatoes, onion, jalapeños, cilantro, lime juice and salt, to taste; set aside.
Season each patty with salt and pepper, to taste.
Heat a large skillet over medium high heat. Add patties to the skillet and cook until browned and cooked through to medium rare, about 3-4 minutes per side, flipping only once. In the last minute of cooking, top each patty with 2 tablespoons monterey jack cheese, covering to melt.
Serve burgers on rolls on a bed of refried beans and topped with jalapeño pico de gallo and avocado.
That sounds delish!! I’ve been pinning your recipes like crazy!! Can’t wait to try them!
By the way, you set up your shots just expertly!