My husband is from Texas, and he likes to eat Texas style: thick steaks, bold barbecue, and big burgers. Everything from Texas, including food, is big.
This recipe makes two half pound burgers or four quarter pounders. Start by frying four slices of thick center cut applewood bacon. Bacon always makes a burger “bigger”. Thick, center cut bacon makes burgers the “biggest”.
Make an avocado mayonnaise. Smash ripe avocado, mayo, culantro or cilantro, garlic powder, and a dash of salt until blended. Culantro tastes like cilantro but it’s not the same herb. Cilantro comes from the coriander plant. Culantro is a tropical plant and lasts longer in the Florida heat than cilantro. Either herb works fine in this recipe.Mix together ground beef or chuck (chuck is more flavorful), onions, garlic, jalapeno, olive oil (yes, it’s a must), Worcestershire, salt and pepper, and sharp cheddar cheese. Form 2 half pounders or 4 quarter pounders, depending on how big you want your burger. We made half pound burgers this weekend because we wanted Texas big, which, according to my husband, is the only way to prepare a burger. You’ll need a knife and fork to eat them. My husband likes his burgers rare. Make sure the fire is hot then wipe the grill with oil or spray with Pam Grill. Cook 3 minutes per side for rare burgers; 4 minutes for medium rare; and, 5 minutes for well-done (the only way I’ll eat a burger).
Top the juicy burgers with the avocado mayo, bacon, and sliced tomatoes. Add slices of avocado, onions, and chiles for more bold Texas flavor.
Southwest Texas Burgers Recipe
For the avocado mayonaisse:
- 2 tablespoons mayonaisse
- ½ Haas avocado
- 1 teaspoon chopped culantro or cilantro
- dash or two of garlic powder
- salt to taste
For the burgers:
- 1 pound ground beef or ground chuck
- 1 clove garlic minced
- 1 shallot minced (or onion)
- 2 jalapenos chopped
- 1 teaspoon extra virgin olive oil
- 2 teaspoons Worcestershire sauce
- 1½ cups grated sharp cheddar cheese
- ½ salt
- Dash or two of pepper
- 4 slices of center cut applewood bacon
- Pepper to taste
To make the avocado mayonaisse:
Smash avocado with fork. Add mayo, culantro, salt, and garlic powder. Mix well.
To make the burgers:
Fry the bacon until crisp. Drain on paper towels and set aside.
In a large bowl, add the remaining ingredients. Mix well.
Shape beef mixture into 2 half pound patties (¾ to 1-inch think) or 4 quarter pound patties (about ½-inch thick)
Make sure the grill is hot before grilling the burgers. Spray the grill with Pam Grill or wipe with oil. Place burgers on grill, and cook for 3 minutes per side for medium rare burgers.
Finish burgers with a tablespoon of avocado mayonaisse, a strip of bacon, and sliced tomatoes. Serve on large sandwich rolls or hamburger buns.