Mexican burger #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Taco sauce |
| 3 | tablespoons | Dried minced onion |
| 2 | Cloves garlic; minced | |
| 2 | teaspoons | Oregano leaves |
| 2 | teaspoons | Chili powder |
| 1 | teaspoon | Ground cumin |
| 1½ | teaspoon | Salt |
| 2½ | pounds | Lean ground beef |
| 2 | Ripe avocados | |
| 3 | tablespoons | Lemon juice |
| Garlic salt to taste | ||
| Tabasco to taste | ||
| ½ | cup | Butter |
| 1 | tablespoon | Chili powder |
| 2 | cans | (4-oz) whole green chilies; drained; split and flattened |
| 2 | Tomatoes; sliced | |
| Black olives; sliced | ||
Directions
Mix first 8 ingredients and shape into patties. Grill. For topping, mash avocados and add lemon juice, garlic salt and Tabasco. Mix butter and chili powder. Brush on rolls to warm them. Place burger on warm roll, add avocado topping, chilies, tomato and black olives. Yield: 8 servings.
FLETCHER LORD, JR.
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .