Add a twist to your next burger with this recipe. The Southwestern angle means they are delicious the first time around and any leftovers can easily be used for chili or taco beef.
What you'll need
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1-1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3 pounds ground beef
- 8 hamburger buns
- 8 ounces (2 cups) grated pepper-jack cheese
- 2/3 cup salsa
- Guacamole, optional
Make it Faster: Instead of the garlic, chili powder, cumin, salt and pepper a packaged Southwestern spice blend may be used.
To make sure the spice level is to your liking, cook a mini burger, taste it and adjust spices as desired.
Servings: 8
How to make it
In a medium skillet over medium heat heat oil until shimmers. Add onion and garlic; cook 4 to 5 minutes or until onion is translucent. Add chili powder and cumin; cook less than 1 minute, stirring, or until the cumin is fragrant. Stir in salt and pepper to combine.
In a bowl combine beef and onion mixture. Divide and shape into 8 burgers.
Cook on in cast iron pan or griddle over medium high heat about 6 minutes, turning once or until medium rare. Place burgers on bun bottoms, top with pepper jack, salsa, and guacamole, if using.
