Printable Area
South-of-the-Border Burgers
Ian Knauer for Cooking Channel
- Total Time:
- 30 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Intermediate
- Yield:
- 4 servings
Ingredients
- 1 1/2 pounds skirt steak
- Kosher salt
- 2 cloves garlic, minced
- 1 teaspoon sweet smoked paprika
- 1 chipotle pepper in adobo, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup crumbled queso fresco
- 1/2 cup chopped fresh cilantro
- 1 ripe avocado, halved, pitted, peeled and sliced
- 4 torta rolls, split
Directions
1. Cut steak into 1 1/2-inch pieces and season with 1 1/2 teaspoons salt. Chill in a sealable bag 4 to 6 hours.
2. Rinse steak under cold water, then pat dry. Grind the steak using a meat grinder with a 3/8-inch or 1/4-inch die. Grind the steak a second time. Combine the meat with the garlic and paprika and form into 4 (4-inch) patties.
3. Stir together the chipotle and mayonnaise in a small bowl.
3. Preheat a grill with a medium-high heat. Grill the burgers, covered, turning once, 4 to 6 minutes for medium. (Burgers will continue to cook slightly once removed from grill.)
4. Put burgers on rolls and top with chipotle mayonnaise, queso fresco, cilantro, and avocado slices.