The Border Burger is a genuine gourmet hamburger that is basted as it’s grilled. The special Red Meat Dip and Baste should be prepared first. It can even be prepared the day before, and the recipe makes a quart of baste. Border Burgers taste tangy and feel meaty-rich. That’s because the ground beef is mixed with dehydrated onions which fill the patty out with good taste.
The Border Burger is stacked with thin-sliced onion, tomatoes and pickled jalapeños. The finishing touch is the special serrano chili guacamole, which adds the perfect bite to overall hamburger. If you want to simplify this, regular guacamole works fine. Serve with some delicious pickles.
This recipe is from the excellent Texas on the Plate cookbook.
Description
This tangy burger is a Texas hamburger masterpiece.
Ingredients
- 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.
