Mexican Platter Burger

Name: Mexican Platter Burger
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 round French bread (1 1/2 lb., about 11 in. wide); 118 milliliters fine dried bread crumbs; 2 Tbsps butter or margarine; 2 teaspoons chili powder; 2 larges eggs; 2 cloves garlic, minced or pressed; 1 teaspoon ground cumin; 8 servings Guacamole; 118 milliliters prepared taco sauce; 170 grams 1/2 cups shredded jack cheese; 1 kilograms ground lean beef or turkey; 237 milliliters minced onion; 1 teaspoons dried oregano; 8 servings Pickled tomatillos

Mexican Platter Burger might be just the main course you are searching for. One serving contains 405 calories, 39g of protein, and 19g of fat. This recipe serves 8. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of ground cumin, pickled tomatillos, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert. 1 person found this recipe to be flavorful and satisfying. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Using a long, serrated knife, cut bread in half horizontally.

Ingredients you will need

Bread

Equipment you will use

Serrated Knife

Spread butter evenly over cut sides.

Ingredients you will need

Butter

Spread

In a large bowl, beat eggs to blend, then add beef, onion, bread crumbs, taco sauce, chili powder, cumn, garlic, and oregano and mix well. Line a 12- by 15-inch baking sheet with waxed paper. Scrape meat mixture onto paper and pat into a 12-inch-wide round (or 1 in. wider than bread).

Ingredients you will need

Breadcrumbs

Chili Powder

Taco Sauce

Oregano

Garlic

Bread

Onion

Beef

Egg

Meat

Equipment you will use

Baking Sheet

Bowl

Prepare barbecue for direct heat.

If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.

Equipment you will use

Grill

If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.

Equipment you will use

Grill

When grill is hot (you can hold your hand at grill level 2 to 3 seconds), lay meat on barbecue: holding both ends of baking sheet, invert patty onto grill. Pull waxed paper off the patty and discard.

Ingredients you will need

Meat

Equipment you will use

Baking Sheet

Grill

Cook patty until browned on bottom, about 7 minutes. To turn, use 2 rimless baking sheets, one as a pusher to slide patty onto the second sheet. When patty is on the baking sheet, invert first sheet onto it. Hold baking sheets together, turn over, and slide patty, browned side up, back onto grill. Continue to cook until well-done (no longer pink in the center, cut to test), 7 to 9 minutes.

Equipment you will use

Baking Sheet

Grill

Sprinkle cheese over burger for the last 3 to 4 minutes of cooking.

Ingredients you will need

Cheese

During the last few minutes the meat cooks, if there is space, lay bread, cut side down, on grill to toast. If there is not enough room, toast bread after removing patty. Slide a baking sheet under the meat, then slide meat onto the bottom half of the toasted bread.

Ingredients you will need

Toast

Bread

Meat

Equipment you will use

Baking Sheet

Grill

Cut the top half of the bread into 8 wedges. Arrange bread wedges on burger.

Ingredients you will need

Bread

Cut burger and the bottom of the bread into wedges.

Ingredients you will need

Bread

Top burger with guacamole and pickled tomatillos.

Ingredients you will need

Tomatillos

Guacamole

Equipment

Ingredients

Servings:

round French bread (1 1/2 lb., about 11 in. wide)118milliliters

fine dried bread crumbs 2Tbsps

butter or margarine 2teaspoons

chili powder 2larges

eggs 2cloves

garlic, minced or pressed 1teaspoon

ground cumin 8servings

Guacamole 118milliliters

prepared taco sauce 170grams

1/2 cups shredded jack cheese 1kilograms

ground lean beef or turkey 237milliliters

minced onion 1teaspoons

dried oregano 8servings

Pickled tomatillos

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is DeLoach Russian River Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 14 dollars.