Jo's Tex Mex Beef Burger



Every now and then all one craves is a Burger and not a tacky takeaway mass produced like McDonald's or Hungry Jacks one either except of course in a hungover state they are indeed pretty comforting.

This burger was made even better by the fact that we minced our own beef to create the patty.  The patty itself was so different being freshly minced with nothing added to it except for some salt and pepper.

A soft bap, some coleslaw, guacamole, sliced cheese, onion, grilled pineapple, jalapenos, and a dollop of homemade Chipotle and Molasses Steak Sauce and to be perfectly honest I was in Burger Heaven!!!!

This now has to be my all time favourite burger even if I made it up myself.

 

Jo's Tex Mex Beef Burger

Serves: 4

1 kilogram diced chuck steak (or minced beef)

salt

freshly ground black pepper

2 teaspoons canola or vegetable oil

1 brown onion, sliced

1 ripe avocado

1 teaspoon Homemade Taco Seasoning

440 gram tin sliced pineapple rings, drained

4 soft white Bap rolls or rolls of your choice

4 slices tasty cheese

4 tablespoons Chipolate and Molasses Steak Sauce

1 cup coleslaw

sliced pickled jalapeno's to taste

Using a grinding attachment to the mixer put the diced chuck through the grinder on the rough (thickest) blade first.  Then change blades to the finer setting and push the meat through again.  In a large bowl season the mince with salt and freshly ground pepper.  Mix well.  Form into 4 round balls and place on a plate.  Put in fridge for 30 minutes.

Cut avocado in half, remove stone, and scoop flesh out of each half.  Place in a medium bowl.  Add the taco seasoning and mix well.  Place in fridge.

Heat grill or large frying pan.  Add oil and onions and cook over medium-low heat for 5 - 10 minutes or until onions are softened.

Place burgers on the grill and flatten to desired thickness.  Cook over medium- high heat for 5 minutes each side or until cooked through, only turning once.

Place pineapple slices on the grill or in frying pan and cook until golden brown on each side.

Cut bap rolls in half and place on individual plates.  Place two tablespoons of avocado mixture on the bottom bun and spread over to cover.

Then assemble the stack with the beef burger, onions, cheese, jalapeno's and pineapple.  Dollop with 1 tablespoon of Chipolte and Molasses Steak Sauce, top with 1/4 cup coleslaw and the bun lid.

Grab in both hands and enjoy...... have napkins ready.

Noel getting his mince on..... LOL!!!  The key is to mince the meat twice.  Put it through the rough setting first and then through the finer grinding blade.

(click here for a printable version of this recipe)