Monday, April 16, 2012
Nacho Normal Hamburgers
Friday evening was burger evening. We were making cat food and found that the package of hamburger from Sam's has been changed from six pounds to five pounds. That meant I had to buy another package. Some of the excess got frozen and a pound of it got turned into burgers. I hunted through my burger recipes to try and nothing sounded good. There were some avocados that were perfect so I wanted something that'd go with guacamole. You see, there was yet another recipe in Entertaining with Booze that I wanted to try: Ole Mole Guacamole. Finally, I decided nacho burgers were the way to go. I was going to have half a can of diced tomatoes from the guacamole anyway. Into the burgers they went. Along with about a cup of grated cheddar. And, a good dash of Worcestershire and Tabasco. Then, I set about building my nachos. And, grilling the burgers.
What did we think? We loved these burgers. They were nicely charred on the exterior which gave a totally different flavor to the nachos. They were very flavorful and juicy. And, the overall dish worked perfectly together. Why haven't I ever thought of this before??? The tequila was a great touch with the guacamole. I did kick it up just a bit with some ground chipotle powder.
Now before I get into the recipe, I've got to show you one of the reasons we love having Annie (aka Hoover) around. I managed to spill the strainer with the rest of the black beans... Here's the before and the after:
Nacho Normal Hamburgers
makes three burgers
for the burgers:
1 pound hamburger
1 can diced tomatoes, divided
1 c grated cheddar cheese
for the guacamole:
2 T gold tequila
1/2 c finely diced red onion
1/4 c chopped cilantro
1/4 c sour cream (their recipe didn't call for this)
chipotle chile powder
1 clove garlic
3 T lime juice
sliced cheddar cheese
baked Tostitos scoops
picante or salsa
sauteed red onion
For the guacamole, peel, seed and dice the avocados. Set one aside. Mash two of them with the sour cream, lime juice and tequila. Add the diced red onion, half of the tomatoes, cilantro, a dash of Tabasco, chipotle chile powder and garlic. Mix well. Gently mix in the third diced avocado. Set the guacamole aside.
For the burgers combine the ground beef, the other half of the tomatoes, the cup of grated cheddar cheese, Worcestershire sauce and a good dash of Tabasco. Heat your grill to very hot and grill the burgers til they're nice and charred on the outside and your preferred temp on the inside. We like ours medium rare.
To assemble the dish: Pour about a cup of Scoops into each bowl. (Use large, wide bowls - like pasta bowls.)
Sprinkle them liberally with black beans.
Top with a burger,
then drizzle liberally with picante sauce or salsa.
Top the burger with the sauteed onions,
then the guacamole and serve.
guacamole adapted from Entertaining With Booze