Best Baja Betty Burger Recipes

Baja Burgers image

Provided by LsuGrrl

Time 23m

Yield 4 chile cheeseburgers, 4 serving(s)

Number Of Ingredients 8

1 lb hamburger, formed into 4 patties
4 hamburger buns or 4 kaiser rolls
1 medium onion, thinly sliced
1 medium sliced tomatoes
1 large avocado
4 slices swiss cheese or 4 slices monterey jack cheese
1/4 cup mayonnaise
4 whole caned green chilies

Steps:

Hat skillet or start coals in grill .
Salt and pepper burgers to taste. Add to pan or grill.
Cut avacodos, remove seed and flesh. Mash avacodo in small bowl.
Cook burgers til almost done to your liking, add cheese til melted. Spread equal amounts of mashed avacodo and mayo over bottom 1/2 of each bun, then add burger, onion, tomato and one each whole canned pepper. Top with other half of bun--enjoy.

Nutrition Facts : Calories 631.7, Fat 36.5, SaturatedFat 12.4, Cholesterol 105.7, Sodium 449.1, Carbohydrate 39.7, Fiber 6.4, Sugar 8.7, Protein 37.8

New Jack City Burgers image

Provided by Michael Symon : Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

6 to 8 tomatillos (about 1 1/4 pounds), husked and halved
1 small red onion, quartered
1 jalapeno or serrano pepper, halved lengthwise and seeded
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
1 cup fresh cilantro
Juice of 2 limes
1 1/2 pounds ground chorizo
Kosher salt
Extra-virgin olive oil, for the grill
4 1-ounce slices pepper jack cheese
4 soft potato rolls, toasted
1 small avocado, halved, pitted and thinly sliced
1/2 small red onion, thinly sliced
1/2 cup sliced piquillo peppers

Steps:

Make the salsa verde: Preheat the oven to 450 degrees F. Lay out the tomatillos, red onion and jalapeno on a baking sheet and drizzle with olive oil. Season with salt and pepper, then roast until slightly charred and softened, about 10 minutes. Remove from the oven and let cool slightly. Transfer to a food processor and puree until smooth. Add the cilantro and lime juice, season with salt and continue to puree until smooth. For a thicker salsa, pour into a cheesecloth-lined strainer and let drain.
Make the burgers: Preheat a grill or grill pan to medium high. Form the chorizo into 4 balls, then flatten with your palm. Season them with salt.
Oil the grill grates. Place the patties on the grill and press with a spatula to form thinner patties. Cook, without moving, until a good crust forms on the bottom, 3 to 4 minutes.
Flip and cook for another 2 to 3 minutes. Reduce the heat to medium low and top each burger with a slice of cheese; cover and let the cheese melt, about 1 minute. Remove the burgers and place on the toasted buns with the salsa verde, avocado, red onion and some piquillo peppers.