Description
This tangy burger is a Texas hamburger masterpiece.
Ingredients
Units
Scale
- 4 pounds lean ground beef
- 2 tablespoons Worcestershire sauce
- 1/2 cup dehydrated onions
- 1 1/2 teaspoons fine-ground black pepper
- 3/4 teaspoon salt
- Red Meat Dip and Baste
- Serrano Chili Guacamole
- thinly-sliced red onion
- tomato slices
- sliced pickled jalapeños
- sliced Monterrey Jack cheese
- hamburger buns
Instructions
- Make the Red Meat Baste and Dip
- Combine the ground beef, Worcestershire sauce, dehydrated onions, black pepper and salt in a large bowl, blending well.
- Form into ten patties, about six to seven ounces each.
- To cook the burgers, place the patties on a hot grill and baste with the Red Meat Dip and Baste.
- Cook for about twenty minutes, turning three or four times and basting with the dip.
- Preheat oven to 350 degrees.
- When the burgers are done, place them on a baking sheet and top each with a portion of the guacamole. Pile the desired amount of jalapeños onto tomatoes, and then finally a slice of Monterrey Jack cheese.
- Place baking sheet in the oven and cook until the cheese begins to melt, about five minutes.
- Place the burgers on tasted buns and serve hot.
Notes
I have included Terry Thompson-Anderson’s method of building the burger and toasting it in the oven unreal the cheese melts.
