Recipe courtesy of Ian Knauer

South-of-the-Border Burgers

  • Level: Intermediate
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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. 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. 3. Stir together the chipotle and mayonnaise in a small bowl.
  4. 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.)
  5. 4. Put burgers on rolls and top with chipotle mayonnaise, queso fresco, cilantro, and avocado slices.