kicked-up all-american cheeseburger

Name: Kicked-up All-American Cheeseburger
Prep time: 45 min
Cook time: 15 min
Yield: 6
Cuisine: Southwestern
Ingredients: 3/4 pound(s) each of ground sirloin and ground chuck; 1/2 pound(s) pork longanzia, skinned removed, or chorizo; 1/2 cup(s) chopped red onion; 1 - corn tortilla, finely chopped or pulsed; 1/2 teaspoon(s) kosher or sea salt, divided; 1/2 teaspoon(s) fresh ground pepper, divided; 1/2 teaspoon(s) ground cumin; 1 tablespoon(s) medium salsa verde; 1/4 cup(s) shredded, extra sharp cheddar cheese; ## GUACAMOLE; 4 - ripe avacados; 2 - roma tomatoes, seeded and diced; 5 - green onions, chopped, bottom 4"; 2 teaspoon(s) jalapenos, seeded and chopped; 1/4 teaspoon(s) kosher or sea salt; 1/4 teaspoon(s) fresh ground pepper; 1/4 teaspoon(s) each, ground cumin and cayenne pepper; 1 teaspoon(s) fresh lime juice; ## SANDWICH; 6 - brioche buns; 6 slice(s) beefsteak tomatoes; 3 tablespoon(s) dijon mustard, divided; 12 slice(s) extra sharp cheddar cheese; 3 large anaheim chilies, roasted, cut into 6 pieces

(2 RATINGS)

766 Pinches 4 Photos

George Levinthal

Goleta, CA

Updated on Sep 30, 2014

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.

Rate

My burger getting ready for the judges table at the World Food Championships in November, 2014.

Blue Ribbon Recipe

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!

— The Test Kitchen

prep time 45 Min

cook time 15 Min

method Grill

yield 6 serving(s)

Ingredients

3/4 pound each of ground sirloin and ground chuck
1/2 pound pork longanzia, skinned removed, or chorizo
1/2 cup chopped red onion
1 - corn tortilla, finely chopped or pulsed
1/2 teaspoon kosher or sea salt, divided
1/2 teaspoon fresh ground pepper, divided
1/2 teaspoon ground cumin
1 tablespoon medium salsa verde
1/4 cup shredded, extra sharp cheddar cheese
GUACAMOLE
4 - ripe avacados
2 - roma tomatoes, seeded and diced
5 - green onions, chopped, bottom 4"
2 teaspoons jalapenos, seeded and chopped
1/4 teaspoon kosher or sea salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon each, ground cumin and cayenne pepper
1 teaspoon fresh lime juice
SANDWICH
6 - brioche buns
6 slices beefsteak tomatoes
3 tablespoons dijon mustard, divided
12 slices extra sharp cheddar cheese
3 large anaheim chilies, roasted, cut into 6 pieces

How To Make kicked-up all-american cheeseburger

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

Grilling: 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.
Step 5

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. Serve.
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