To celebrate National Burger Month, we’re sharing burger recipes from some of our favorite Texas friends! This recipe comes from the blog Real Posh Mom.
It’s May, which means it’s time to celebrate National Burger Month! It’s well known that Texans love their burgers, but burgers get a bad rap as being unhealthy. I am here to advocate for the All-Natural Burger, where all the ingredients use all the highest quality ingredients without all artificial growth hormones.
Though the term “hamburger” comes from the German city Hamburg, the first documented burger made the scene at New York’s Delmonico’s in 1826. Since then, the juicy meat-and-bun concoction has evolved, like America itself, as a melting pot for creative chefs to add their spin. The recipe below is a perfect fusion of my heritage – American with a Latin flare.
1 lb 90% lean ground grass-fed beef
2 tsp minced chipotle in adobo + 1 tsp adobo sauce
2 garlic cloves, forced through a garlic press
4 slices Tillamook Medium Cheddar Cheese slices
4 hamburger buns, toasted
1 package Wholly Guacamole Avocado Ranch
1 large tomatillo (¼ lb), husked and rinsed, then sliced
½ cup cilantro sprigs
Prepare grill for direct-heat cooking over medium heat. Gently mix beef, chipotle, garlic, and a pinch of salt until just combined and then form into 4 (½-inch-thick) patties. Oil grill rack, then grill patties, covered for 4 minutes. Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more.
Generously spread buns with Avocado Ranch guacamole and assemble burgers with tomatillo and cilantro.