I am always looking for ways to spruce up the classics. If you follow my blog at all, then you know that I will try to throw in a Mexican twist whenever I can. This Cheeseburger had a number of layers to it mixing ancho onion chili sauce, avocado mayo and pickled onions for a topping.
- Take 1 lb of ground beef and mix with 1/4 each of red & green pepper diced, 1 tbsp worcestershire sauce, 2 tbsp tomato paste, 1 tbsp each ancho chili powder, paprika and onion powder and finish with 1 tsp each of salt and pepper; mix well and divide into 1/3 lb burgers
- Heat a skillet with 1 tbsp olive oil on medium heat and cook burgers for 4 – 5 minutes per side
- The final step for the burgers is to add 2 slices each of sharp cheddar cheese and smoked gouda – cover the burgers with a pot top so you get a real good melt on the cheese
- Take 1 avocado and scoop out all the flesh and mash with a fork real well
- Take 1/2 cup of mayo and mix well with the avocado
- Take 1/2 of a sweet onion and cook in 1/2 tbsp olive oil until softened
- After the onion is softened, add in 2 chipotles in adobe sauce
- Let cool for few minutes and puree in a food processor
- Slice 1/2 of a sweet onion in reasonably small slices
- Boil water and pour over onions for 10 seconds and then drain onions
- In a non-metallic bowl, pour 1/2 cup of lime juice over onions and let marinate for at least an hour
- Take bun (I made a whole wheat bun) and cover generously the bottom bun with the avocado mayo
- Place burger on next
- Top with the ancho onion chili sauce
- Finish with the pickle onions and top with top bun and eat!