Kicked-up All-American Cheeseburger

George Levinthal


Why not take the great taste of an All-American cheeseburger and combine it with the great tastes of southwest flavors which is part of the culture and history of Old Santa Barbara and Old Spanish Days. It's a combination for the ages.

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45 Min


15 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
The combinations of meat and the addition of cumin definitely elevate the flavors in this juicy burger. And the addition of guacamole to the burger is a GREAT idea!


3/4 lb
each of ground sirloin and ground chuck
1/2 lb
pork longanzia, skinned removed, or chorizo
1/2 c
chopped red onion
corn tortilla, finely chopped or pulsed
1/2 tsp
kosher or sea salt, divided
1/2 tsp
fresh ground pepper, divided
1/2 tsp
ground cumin
1 Tbsp
medium salsa verde
1/4 c
shredded, extra sharp cheddar cheese


ripe avacados
roma tomatoes, seeded and diced
green onions, chopped, bottom 4"
2 tsp
jalapenos, seeded and chopped
1/4 tsp
kosher or sea salt
1/4 tsp
fresh ground pepper
1/4 tsp
each, ground cumin and cayenne pepper
1 tsp
fresh lime juice


brioche buns
6 slice
beefsteak tomatoes
3 Tbsp
dijon mustard, divided
12 slice
extra sharp cheddar cheese
3 large
anaheim chilies, roasted, cut into 6 pieces

Directions Step-By-Step

For the peppers:
Grill the whole peppers until the skins are almost blackened. Put them in a non-reactive bowl and cover tightly with plastic wrap and set aside for about 20 minutes until the skins are ready to peel off easily. Peel, core and seed.
For the burgers:
Into a bowl, crumble the meats and add all of the burger ingredients and combine by hand until all ingredients are thoroughly mixed. Don't over mix.
Separate into 6 patties and let them rest.
For the Guacamole:
In the meantime, scoop the avocado out of the skins. Mash the avocados, leaving some of it chunky.
Add the onions, tomatoes, cilantro, jalapeños, salt, pepper, cayenne pepper, and cumin. Mix well.
Add the lime juice and blend thoroughly.
Cover and set aside.
Heat grill to high, brush with oil or spray, press an indentation into the top of each patty with your thumb, and put on the patties.
Lower heat to medium-high. Cook for 3 to 4 minutes. Don’t move them until they are ready to turn.
Turn and cook an additional 3 to 4 minutes and check for desired doneness. Continue to cook if necessary.
Turn the heat to low and add 2 slices of cheese per burger, cover and allow to melt, 2-3 minutes. Remove from the heat, cover and let rest while assembling the burgers.
Assembling the sandwich:
Brush a small amount of olive oil or other oil on each bun half and lightly toast the buns.
Put 3 heaping tablespoons of guacamole on the bottom half of each bun and a slice of the tomato.
Place the burger on top.
Divide the sliced chilies between the burgers.
Divide the mustard between the top halves of the buns and cover the burger.

About this Recipe

Course/Dish: Beef, Burgers, Sandwiches
Main Ingredient: Beef
Regional Style: Southwestern