We’re BBQ’ing regularly now, how about you? Well, actually we grill year round which I suppose is the beauty of a gas grill. With young kids, we do a lot of burgers but they don’t always have to be a basic burger — you can jazz them up a bit with easy recipes like this one.
The key to a really great burger is the meat. To get the juiciest burger possible it must have at least 20 percent fat content, seasoned generously with salt and pepper, and remember to shape the patty gently – don’t overwork the meat. By the way, in my opinion the bun makes or breaks a burger so use good quality buns if you can.
Tex Mex Burgers
2 1/2 – 3 lbs ground sirloin, at room temperature
2 tsp Worcestershire sauce
1/2 package Fajita seasoning (or any spice or herb combination you enjoy)
7- 8 T water
olive oil for brushing
8 slices Pepper Jack cheese
8 hamburger buns
Use chipotle mayo or guacamole
8 slices tomato
8 slices onion (leave them out if you have little ones)
lettuce, dill pickles, mustard, relish, ketchup, whatever you want!
In a medium bowl lightly knead the sirloin with water, Worcestershire sauce and spices or herbs. Loosely shape into 8 patties about 3/4-inch thick. Season generously with salt and pepper and transfer to a plate lined with plastic wrap. Make a small indentation in the center of each patty with your thumb to ensure even cooking because the burger swells during cooking. Brush the sides of the buns with olive oil.
Fire up your grill. When the fire is medium-hot, brush the grate with olive oil. Grill the burgers for about 10 minutes, turning once. In the last few minutes of cooking top with cheese slices. Move the cheeseburgers away from the heat and grill the cut sides of the buns until they are toasted, about 1 minute.
Spread a layer of chipotle mayo or guacamole on the cut sides of the bun. Set the cheeseburgers on the bottom halves and top with lettuce, tomato, onion and whatever other toppings you desire. Top with other half of bun and serve right away.