Quesadilla Burger
After seeing a national restaurant chain come out with this, it looked so good I had to prepare a homemade version. This also uses a chipotle mayo recipe from Bryan S. (which I modified slightly to keep it thicker), which is great! Thanks Bryan. Use a BIG spatula to turn these burgers on the grill or pan, although they shouldn't break apart, because the ingredients make them firm. You'll need a big appetite to finish a whole one of these!
Serving Size: 4
-= Ingredients =-
Hamburger
-= Ingredients =-
1 lb ground chuck
1 lb ground pork
1 egg
1/4 c milk
1/4 c catsup
1 tsp yellow mustard
1/2 tsp garlic powder
1/2 tsp onion powder
Italian breadcrumbs
Pico De Gallo Salsa
-= Ingredients =-
4 plum tomatoes ; seeded and chopped
1/2 cup finely chopped onion
2 fresh chile peppers ; mild or hot, seeded and finely chopped
2 tablespoons chopped red or yellow bell pepper
1 1/2 teaspoons finely chopped fresh cilantro
1 teaspoon lime juice
salt
Chipotle Mayo
-= Ingredients =-
2 -3 Canned Chipotle Chilies in Adobo Sauce ; (if small use 3)
1 tsp Adobo Sauce
1 tsp Worcestershire Sauce
1 c Mayonnaise
dash Tabasco Chipotle Sauce
-= Additional Ingredients =-
6 " diameter Flour Tortillas
Shredded Lettuce
Cheddar Cheese
Pepper Jack Cheese
Bacon, crumbled
-= Instructions =-
-= Hamburger Prep Instructions =-
In a medium sized bowl mix egg, milk, catsup, mustard, onion powder and garlic powder. Add ground meat. Mix together thoroughly. Add breadcrumbs until meat mixture no longer sticks to bowl. Make your patties about 6" in diameter, so after grilling/frying they will be approx. 5", just the right size for the tortillas. Grill or fry to your doneness, then add the cheddar and pepper jack slices on top just before you take the burger off the grill.
-= Pico De Gallo Prep Instructions =-
Combine ingredients in a glass or other non-reactive bowl and refrigerate for at least 30 minutes before serving. Makes about 2 cups.
-= Chipotle Mayo Instructions =-
Remove seeds and mince chipotle's to a paste. Add all ingredients together, stir until combined. Refrigerate at least 4 hours. Makes approx. 1 cup.
Heat and lightly brown 2 flour tortilla's in a skillet. Build your burger by spreading some Chipotle Mayo on both tortillas (placing the mayo on both tortillas will help hold the ingredients together), then add the lettuce and crumbled bacon. Add the cheeseburger and some pico de gallo on top. Place the other tortilla on top of the pico de gallo, slice in half and chow down.
After seeing a national restaurant chain come out with this, it looked so good I had to prepare a homemade version. This also uses a chipotle mayo recipe from Bryan S. (which I modified slightly to keep it thicker), which is great! Thanks Bryan. Use a BIG spatula to turn these burgers on the grill or pan, although they shouldn't break apart, because the ingredients make them firm. You'll need a big appetite to finish a whole one of these!
Serving Size: 4
-= Ingredients =-
Hamburger
-= Ingredients =-
1 lb ground chuck
1 lb ground pork
1 egg
1/4 c milk
1/4 c catsup
1 tsp yellow mustard
1/2 tsp garlic powder
1/2 tsp onion powder
Italian breadcrumbs
Pico De Gallo Salsa
-= Ingredients =-
4 plum tomatoes ; seeded and chopped
1/2 cup finely chopped onion
2 fresh chile peppers ; mild or hot, seeded and finely chopped
2 tablespoons chopped red or yellow bell pepper
1 1/2 teaspoons finely chopped fresh cilantro
1 teaspoon lime juice
salt
Chipotle Mayo
-= Ingredients =-
2 -3 Canned Chipotle Chilies in Adobo Sauce ; (if small use 3)
1 tsp Adobo Sauce
1 tsp Worcestershire Sauce
1 c Mayonnaise
dash Tabasco Chipotle Sauce
-= Additional Ingredients =-
6 " diameter Flour Tortillas
Shredded Lettuce
Cheddar Cheese
Pepper Jack Cheese
Bacon, crumbled
-= Instructions =-
-= Hamburger Prep Instructions =-
In a medium sized bowl mix egg, milk, catsup, mustard, onion powder and garlic powder. Add ground meat. Mix together thoroughly. Add breadcrumbs until meat mixture no longer sticks to bowl. Make your patties about 6" in diameter, so after grilling/frying they will be approx. 5", just the right size for the tortillas. Grill or fry to your doneness, then add the cheddar and pepper jack slices on top just before you take the burger off the grill.
-= Pico De Gallo Prep Instructions =-
Combine ingredients in a glass or other non-reactive bowl and refrigerate for at least 30 minutes before serving. Makes about 2 cups.
-= Chipotle Mayo Instructions =-
Remove seeds and mince chipotle's to a paste. Add all ingredients together, stir until combined. Refrigerate at least 4 hours. Makes approx. 1 cup.
Heat and lightly brown 2 flour tortilla's in a skillet. Build your burger by spreading some Chipotle Mayo on both tortillas (placing the mayo on both tortillas will help hold the ingredients together), then add the lettuce and crumbled bacon. Add the cheeseburger and some pico de gallo on top. Place the other tortilla on top of the pico de gallo, slice in half and chow down.