Tuesday, April 2, 2013

TEX-MEX BURGER (WITH BLACK BEAN GUAC)

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Well, dear reader, we've reached the fourth and final recipe in this little series from my burger test kitchen: the Tex-Mex. In keeping with my "international" theme, I probably could've branched off the continent for my final burger. But seriously, who can turn down Mexican food?

In case you've missed the other recipes from the test kitchen, you can find them here:
The Greek: Spinach-Feta Lamb Burgers (with garlic-dill yogurt sauce)
The Moroccan: Moroccan-Style Burgers (with spiced ketchup)
The American: Bacon-Apple Blue Cheese Burger (with sweet and tangy mayo)

This Tex-Mex burger is a perfect marriage of Mexican and American good-time foods. Mix ground beef with green chiles and steak sauce, then top the burgers with a spicy and refreshing guac. Perfection, I think. I placed this burger in second place, after The American. One of my taste testers placed it first, but in a tie with the American.

Here we go: The Tex-Mex.

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Tex-Mex Burger with Black Bean Guac

Burger portion of this recipe adapted from KraftRecipes' Texas-Style Burgers.

Makes 8 sliders (or 4 regular-sized burgers).

1 pound ground beef
1/2 cup steak sauce
1 small can (4-oz.) chopped green chiles
1/2 teaspoon seasoning salt
sliced pepperjack cheese
1 recipe black bean guacamole (below)
hamburger buns for serving
romaine lettuce for topping

Combine beef, steak sauce, chiles, and seasoning salt. Form into 4 equal patties. Cook over medium-high heat on non-stick skillet until desired doneness. Just before burgers are done: top with slices of pepperjack cheese, reduce heat to low, and cover. Cook until cheese is melted.

Serve on buns with lettuce, tomato, and black bean guacamole.

Black Bean Guacamole

1/2 cup black beans
2 large avocados
1 lime, juiced
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1 garlic clove, minced
2 Roma tomatoes, chopped
1/2 cup onion, diced
2 tablespoons chopped fresh cilantro

Cut avocado in half lengthwise and remove seed. Using a large spoon, scoop the meat out of the skin.

In a small bowl, mash black beans and lime juice loosely with a fork. Add avocado, salt, cayenne, cumin, and garlic. Mash together until avocado is smooth. Stir in tomato, onion, and cilantro.

For the most flavor, cover and let sit 30 minutes before serving.

Note: Don't omit the lime or cilantro. Both will balance out the spiciness, and lime will delay the avocado from browning.

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