We eat at Mexican restaurants at least once a week. Plus we eat Mexican at home. So it’s easy for us to take our burgers a little south of the border. Here the burger meat is stuffed with diced green chilies, chopped cilantro, and olives and stuffed with shredded Monterey jack cheese before forming the patties.
For the Patty:
- 2 pounds ground beef
- 1 small can diced green chilies
- about 20 medium black olives, chopped
- 1 medium red onion, chopped
- 1/2 cup chopped cilantro
- 1/2 teaspoon South of the Border Taco Seasoning or equal
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Filling:
- 3/4 cup Monterey Jack or Mexican cheese
- 1/4 cup guacamole (optional)
- Gently toss the beef with the chilies, olives, onion, cilantro, and seasonings.
- Divide the meat into 6-ounce portions and form them into balls. If using the burger press, split the balls in half and press a half into either side of the burger press.
- Use the insert to flatten the patties on either side of the burger press. It will also make an indent or pocket in the meat to place the cheese and guacamole.
- Use the stuffed burger press to seal the edges of the patties together. You will have excess meat falling out the edges as you press. You can use this to further seal in the filling by pressing it into shape with your fingers.
- Cook burgers according to your liking and top with preferred condiments and toppings. Enjoy.
To assemble the burgers, use the following:
Spread the bottom bun with bean dip and then cover with lettuce. Top with the burger patty. Smother the patty with guacamole and top with tomato slices.