MEXICAN MIXED BURGER

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

Ingredients

1 POUND 90%GROUND BEEF
1 BEATEN EGG
4 HARD CORN TACO SHELLS
1 PKG TACO SEASONING MIX
1 16OZ BAR OF EXTRA SHARPE CHEDDAR CHEESE CUBED
1 CAN OF REFRIED TRADITIONAL BEANS
1 JAR OF MILD SALSA
6 ONION ROLLS

 

Instructions

MIX MEAT:CRUSH UP HARD CORN TACO SHELLS AS FINE AS POSSIBLE(THIS WILL BE THE BREAD CRUMB SUBSTITUTE)PUT IN BOWL WITH BEEF,EGG,CUBED CHEDDAR CHEESE,PKG OF TACO SEASONING MIX,MIX WELL,SHAPE INTO 3/4 INCH BURGERS COOK 10-12 MIN ON MED-HI GAS GRILL FLIP AND COOK 2-4 MIN ON OTHER SIDE.WHILE COOKING ON SECOND SIDE LIGHTLY TOAST ONION ROLLS. AFTER TOASTED SPREAD ROUGHLY 2 TABLESPOONS OF REFRIED BEANS ON BOTTOM OF BUN. PLACE BURGER ON TOP AND PUT ROUGHLY 2 TABLESPOONS OF MILD SALSA ON TOP OF BURGER ON PLACE TOP BUN ON TOP AND EAT.