Enchilada Burger
Howdy folks! Now, y’all know how much I love a good burger. AND how much I love a steaming hot plate of enchiladas. I got to thinking, what if I took all of the goodness of enchiladas and put them between a bun with a burger? That is how enchilada burger was born.
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Enchilada Burger Meat Mixture
Whenever you’re making a hamburger, use 80/20 ground beef. This beef is 20% fat, which is ground and mixed throughout the burger, giving it a superior flavor.
For the enchilada burger, I want you to mix some red enchilada sauce right into the hamburger meat. I’m using the medium heat enchilada sauce from the Fresh Chile Company, or, if you’ve got some of my Cowboy Ketchup on hand, that’ll work, too. If you don’t have either yet, any red enchilada sauce you pick up at the market will work fine.
Tip: The best tools for mixing ground beef are your hands.
Finish by adding Original Seasoning (you can substitute salt, pepper, and garlic to taste) and mixing it thoroughly. Don’t do this too early, because the sodium can dry out the meat.
Divide the meat into four equal parts.
Get the Grill Hot and Greased
Slice a white onion and roast them in a skillet with a serrano pepper (unsliced).
Tip: If a Serrano pepper is too hot, remove the seeds, replace with a milder pepper, or just leave it out.
Set aside the onions and pepper and grease up the skillet. It’s time to grill the burgers!
While the burgers are grilling, butter the corn tortillas on both sides and toast on the skillet until pliable and a golden brown.
When the burgers are almost ready to serve, place a slice of colby jack cheese on top of each one. When theyr’e melty, it’s time to assemble the Enchilada Burger.
As Seen in This Recipe
Original Seasoning
Our Original blend was first created as a steak rub, but then we got to using it on everything but the coffee and the biscuits! This is a perfect all-purpose seasoning and/or meat rub. It will replace your salt and pepper routine. Our seasoning brings out the natural flavors of food without overpowering them. A salt and pepper base with a just hint of citrus, this will be a go-to seasoning.
Assemble the Enchilada Burger
This is by far the most challenging part, but really, it’s easy. If you mix up what goes where it’s still going to taste great! Start by adding enchilada sauce to the bottom bun. Next, Top with 1 grilled corn tortilla and a slice of cheese, followed by a hamburger patty, another grilled tortilla, onions, and pepper slices, a little more enchilada sauce, and top with the bun. Do that all over again, and then it’s time to chow down!
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More DELICIOUS Burgers by Cowboy Kent Rollins
- Smash Burgers! With Homemade Brioche Buns
- Whopper Remake
- Homemade Chorizo Burger
- Cowboy Baconator
- Brisket Burger with Smoked Bacon
- Oklahoma Fried Onion Burger
- Classic Patty Melt
- The Big Mac – Cowboy Style
Enchilada Burger – Cowboy Kent Rollins
Ingredients
- 1 lb. ground chuck 80/20
- 1 cup Enchilada sauce divided
- 1 ½ tablespoons Kent’s Original seasoning or salt and pepper
- 1 serrano pepper
- 1 small white onion slice into rings
- Butter for spreading
- 4 corn tortillas
- 2 slices colby jack cheese
- 2 slices cheddar cheese
- 2 Hamburger Buns
Instructions
- In a medium bowl, combine the meat, 4 tablespoons of the enchilada sauce and seasoning. Divide the meat into four equal balls.
- On a flat top grill or large cast iron skillet, over medium high heat, add the serrano and onion. Let cook until the pepper is blistered and the onions are slightly charred and softened. Remove from the heat. Remove the skin from the pepper and cut into thin strips.
- Butter both sides of the tortillas and buns and place on the warm side of the grill to toast. Be careful not to over toast the tortillas or they will become brittle. Top 2 of the tortillas with 1 slice of cheddar cheese each, to melt slightly. Place the buns and tortillas in a warm place.
- Place the ground beef on the grill plate or skillet. Place a piece of wax paper on top and flatten with a press. Remove the paper. Cook for about 2 minutes, then flip over and cook for another 1 minute, or until browned. Top 2 patties with 1 slice of the colby cheese each, to melt slightly.
- Add about 1 to 2 tablespoons of the enchilada sauce to the bottom bun. Top with 1 tortilla/cheese, followed by a hamburger patty, tortilla, onions and pepper slices, another corn tortilla and hamburger patty, 1 to 2 tablespoons of enchilada sauce and top with the bun. Repeat with the remaining ingredients. Serve.