|2 servings||calories per servings 850||protein serving 34 g||carbs per serving 117 g||total fat per serving 33 g|
All the flavors you crave at your favorite Tex-Mex taco spot - spicy chipotle, creamy avocado, zesty lime and cilantro - fit nicely into the form of a satisfying summertime burger. To make the patties, you’ll combine grass-fed ground beef from Brasstown Beef with garlic, cilantro and spicy jalapeño, and season them with pinches of cumin, salt and pepper. Topped with sautéed onion and creamy avocado and served on toasted buns alongside cilantro-spiked rice, every bite of this meal is a fiesta of flavor.
|Nutrition Facts||/ Per Serving|
|Total Fat||33 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||117 g|
|Dietary Fiber||12 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Halve onion. Peel and chop 1 half.
• Peel and chop garlic.
• Pick and finely chop cilantro leaves.
• Zest and juice limes.
• Discard pepper stem and seeds. Mince 1 half (save remaining half for another use).
• Remove chipotle from adobo sauce, reserving sauce. Finely chop chipotle.
• Split buns.
• Place a sauté pan over medium-high heat. Add 1/2 teaspoon cooking oil. When oil is hot, add onion. Cook, stirring, until onion begins to turn translucent, about 1 minute.
• Stir in adobo sauce. Cook, stirring occasionally, until onion is tender, about 5 minutes.
• Transfer onion to bowl. Reserve pan.
• In a bowl, combine beef, garlic, jalapeño, chipotle (using full amount of peppers will result in a spicy burger; use less if you prefer), half of cilantro, cumin, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Form meat into 2 patties, 4-5 inches wide. Make patties slightly thinner in the center.
• Return pan to medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add burger patties. Cook without disturbing until browned on bottom, 2-3 minutes.
• Flip patties. Cook without disturbing 2-3 minutes for medium-rare.
While burgers cook:
• Halve avocado. Discard pit, and transfer flesh to a bowl.
• Add half of lime juice. Mash well.
• Toast buns as desired
• Fluff rice with a fork. Stir in lime zest, remaining lime juice and remaining cilantro.
• Build burgers with buns, patties, sautéed onion and avocado-lime spread.
• Serve with rice, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...