Amazing Mexican Burgers in only 20 minutes! This recipe makes em spicy, but feel free to leave out the spice!
~ Chef Paul Allen
1 Lb Grass Fed Beef
2 Ea Bolillos
1 Pk Shaved Ham
1 Tub Terrell Creek Chevre Cheese (or any Sliced Cheese)
4 Tbsp Panko Bread Crumbs
1 Tsp Chili Powder
1 Tsp Cumin Powder
1 Tsp Celtic Sea Salt (any sea salt will do)
1 Tsp Cayenne Pepper (optional)
1 Tsp Chili Flake (optional)
1 Tbsp Sirachi Sauce (optional)
In a bowl mix the beef, panko, chili powder, cumin, sea salt, cayenne, Chili Flake and Siriachi with your hands till well mixed and all flavors are flowing.
Heat one large skillet to Med-High Heat and form 2 patties out of the meat mixture (1/2 pound patties or make 4 1/4 pound paties) and saute in pan without moving for at least 4-6 minutes (if pan gets too hot turn down heat and remove pan till cools).
Flip patties and add 4 pieces of ham to the other side of empty skillet. (The juice from the burger will be just perfect for cooking that ham.) Cook Pattie another 4-6 minutes and cook ham 1 min per side.
Remove Ham, and sautee Buns on each side till nice and toasted (add some organic butter if you need more cooking juice).
I like Mayo on both sides of my bread, then I add a little sprinkle of sea salt. Feel free to add sliced avocado, sliced tomato and some cheese. (I suggest Terrell Creek Chevre cause its yummy!) Add Ham and Beef and Shakka! You got din din in 20 minutes!
Check out our sweet potato fry recipe from last week!