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What makes this burger special are the toppings. It’s versatile and can easily be adapted into a turkey, black bean, or vegetarian version.
This recipe comes from my friend Barb, who generously shared a collection of her restaurant recipes with me.
The star of the show is jalapeño. I slice them and leave the seeds in because I love a burger with real heat.
Keep a drink on hand to tame the heat if needed.
My favorite touch is the tequila. After sautéing the jalapeños, I deglaze the pan with tequila for extra flavor.
When you add the tequila to the hot pan, stand back. The combination of jalapeño fumes and alcohol can be intense and may make your eyes water.
I learned the hard way — I spent the next couple of hours sneezing and teary-eyed, but still managed to reach for the tequila bottle. Priorities.
Toast your buns — grill or toast them until lightly crisp. It makes a big difference.
Now start assembling. I used a 92% lean beef patty grilled to my preference.
Top the patty with Monterey Jack cheese — luckily I always have cheese on hand.
Next, add the sautéed jalapeños. They pack heat but taste fantastic.
Add a spoonful of salsa — I used medium — then a handful of chopped cilantro for brightness.
Finish with chopped avocado for creaminess.
Place the buttery, toasted top bun in place and enjoy a stacked, spicy, and satisfying burger that also includes some veggies.
I think chipotle mayo would be a great addition, though I’m not a big mayo fan myself.
What are your favorite burger toppings?
South of the Border Burger
1 whole wheat bun, grilled or toasted
1/4 lb lean ground beef, formed into a patty and grilled
1 teaspoon butter
1 jalapeño, sliced
1/4 cup tequila
1 slice Monterey Jack cheese
2 tablespoons salsa
2 slices avocado, chopped
Some chopped cilantro
Prepare the bun and burger ahead of time. Slice the jalapeño. On high heat, sauté the jalapeño in butter until soft. Standing back, add tequila to deglaze the pan and sauté for about 20 seconds before removing.
Place a slice of Monterey Jack on the hot burger, top with the jalapeños, then add salsa, cilantro, and avocado. Serve with chipotle mayonnaise if desired.
I enjoyed this burger despite the fiery aftermath — it was absolutely worth it. I hope you like it too!
