Tortilla Burger with Jalapeno Pepper Relish and Avocado

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

My inspiration for this recipe came from trying to incorporate the ingredients I grew up with and instill the food culture in my family and friends.My mom was from Costa Rica and I grew up eating lots of tortillas made from scratch, in this recipe I am incorporating the Masa Harina in a different way, it works!



3 cups of refined corn flour “Masa Harina:, preferably the brand MASECA.

1 teaspoon salt

2 cups of water plus 4 tbsp of water

Jalapeno Relish:

1 large jalapeno pepper

2 medium sweet red peppers

1/2 red onion

1 clove of garlic

1/4 teaspoon of cumin

1/4 teaspoon of coriander

1 teaspoon of salt

1 small bunch of fresh cilantro

1 lime juiced

1 tablespoon of olive oil


2 1/4 pound 80/20 ground beef chuck

1/3 cup minced onions

1/2 cup cilantro, minced

2 garlic cloves, minced

1 teaspoon of ground cumin

1 teaspoon of ground coriander

1/2 tablespoon of salt

2 teaspoons of freshly ground pepper

2 large whole eggs

2 tablespoons of olive oil for grill brushing

Additional Topping:

6 ounces of queso fresco

2 ripe avocados, sliced

1 teaspoon of salt


1.Preheat the gas grill on high for about 5 minutes, then place the peppers on the grill to char for about 15 minutes, turning once on each side.

2.Meanwhile, mince the onions, garlic and cilantro, place all the ground beef in a mixing bowl and add all the ingredients to the beef, mix well to combine, but do not over mix. Form 6 patties. Place in a cooler while the other components of the burger are being prepared.

3. For relish: Remove the peppers and place in a bowl covered with plastic wrap until cooled to touch. In a food processor place the onions, garlic and cilantro and pulse until minced, then Peel the charred pepper skins and discard, do not rinse peppers, add to food processor along with the cumin, coriander, salt, lime juice and olive oil. Pulse lightly until well blended.

4. Grease the grill with a grill brush and grill burger patties to medium over medium heat. Only turn once, about 4 minutes on each side, this could depend on your grill type. Once they are ready place on a platter and add queso fresco and lightly cover with aluminum foil and cheese will melt.

4. For Tortillas: While burgers are grilling, on one side of the grill preheat a square 10×10 grill pan and lightly oil with a paper towel (before placing on the grill). In a separate mixing bowl measure out the tortilla ingredients, start of with the 2 cups of water and mix until the consistency of pizza dough, depending on the humidity of the weather additional water may be needed, in that case add 1 tablespoon at a time. Form 3 inch balls (double the size of a golf ball) and flatten out on the palm of your hand until it is 4 inches in diameter and 1/4 inch thick. Cook in the grill pan for about 3 minutes on each side, they cook fairly quick. The grill pan fits 4 tortilla patties at one time.

5. To assemble burger, take two tortilla patties, place the beef patti with cheese on one tortilla, add 4 slices of avocado sprinkle with 1/8 of teaspoon of salt, place a tablespoon of jalapeno relish over the avocado and top with the the other tortilla.