Carne Gusto Simplemente
1 1/2 pounds ground chuck
1 (1.25 oz.) package La Preferida Taco Seasoning Mix
1 large jalapeno pepper, seeded and chopped in small pieces
1 large egg
1/2 cup skim milk
1 cup Frito Lay Corn Chips, coarsely crushed by hand
Fresh ground pepper
6 slices Vidalia onion
3 Tablespoons fresh, chopped cilantro
6 slices Beefsteak tomato
Fresh, crisp iceberg lettuce leaves (enough for 6 burgers)
6 slices sharp cheddar cheese
6 firm Kaiser Rolls dusted with corn meal (each half slightly buttered for toasting)
6 teaspoons fresh sour cream
La Preferida Salsa Verde ~ mild
Place pattie ingredients (except pepper) in large bowl and massage by hand until completely mixed trying not to handle for too long. Separate mixture into 6 equal parts and hand form individual patties approximately 5 inches in diameter. Sprinkle patties with a generous amount of fresh, ground pepper on each side and set them aside.
Slice a Vidalia onion to get 6 slices just thick enough to grill. Wash and coarsely chop cilantro. Slice tomatoes 1/4 inch thick and tear lettuce pieces to the size of the buns.
Prepare Weber grill so coals produce medium hot heat. I test by placing my hand a few inches over the coals and if I can stand the heat for 5 seconds, the coals are ready. Brush the grill with vegetable oil to eliminate the food from sticking. Place patties on grill and cook 5 minutes on each side. Flip patties the 3rd time and move them to the edges of the grill away from direct heat. Place a slice of sharp cheddar cheese on each pattie and sprinkle chopped cilantro on top of cheese. Use evenly on each pattie until all is used. While the cheese melts, place the slices of Vidalia onion on the hot part of grill and roast each side until slightly browned. By the time the onions are ready, the cheese should be melted. Take patties and onions off the grill and set aside. Place buttered bun sides on grill for a few seconds until toasted.
Now, you are ready to build your burgers.
Spread 1 teaspoon of sour cream on the top half of each bun. Place the burger on bottom half, the Vidalia onion slice on top of it, then spread a small amount of salsa verde over the onion. Add lettuce leaves, the tomato and bun top.