I always like doing things the non-traditional way, and this is no exception. Made with a flour tortilla instead of a bun, this burger is so popular among my friends and one of the most requested cook-out burgers. Who knew?
I created it when attempting to win the Saucy Mama contest. It just goes to show that, win or lose, it’s always a good thing to try. One of the best burgers came out of this contest entry.
Of course, you can always substitute ingredients-instead of making the salsa, you can use prepared salsa. Instead of roasting poblano peppers yourself, buy the canned mild green chiles, and cook the burgers on the grill instead of inside if you’d like. It gives it a great flavor! If you have a side burner on your grill, use that for grilling the final quesadillas. Less mess in the kitchen, and people love watching you make these beauties.
Tex Mex Quesadilla Burgers
- 6 roma tomatoes, diced
- 1 small red onion, diced
- 1/2 small white onion, diced
- 2 small limes
- 2 fresh jalapeno peppers, membranes and seeds removed and minced
- 1 small bunch (1/2cup appx) fresh cilantro, chopped
- 2 t salt, divided
- 6 fresh poblano peppers (7 oz can drained if you'd like)
- 16 ounces 80/20 ground beef-1 pound
- 3 T Hatch Chili mustard or regular
- 2 t dry steak seasoning
- 1 t garlic powder
- 4 slices pepperjack cheese
- 3 T butter, rm temp
- 4 fajita size flour tortillas (6-7" wide)
- 1/2 cup medium cheddar cheese
- 1/2 cup pobalano ranch dresssing, or reg ranch
To make the Pico de Gallo, in a medium bowl combine tomatoes and onions. Microwave limes 20-30 seconds on high to make juicing easier. Cut limes in half and squeeze the juice over the tomatoes and onions and mix. Add jalapenos peppers, cilantro and 1 teaspoon of the salt. Stir well, cover and refrigerate.
Roast the poblano peppers by preheating the oven to broil, line a baking sheet with foil and placing peppers onto prepared pan on top shelf and broiling 10-15 minutes, turning carefully as they char and blister, making sure to char all sides. Immediately place peppers into a gallon size ziplock bag and seal, allowing peppers to sweat 15-20 minutes. Remove peppers from the bag, remove the stems and peel away outside skin completely. Cut a slit in each pepper lengthwise and remove membranes and seeds. Chop peppers coarsely and place in a medium bowl to use on burgers. If using canned peppers, drain and set aside to use on burgers.
In a large bowl, gently mix together the ground beef and Hatch Chili Mustard until combined. Form 4 equal oval patties about ½-inch thick, being careful not to overwork. Press your thumb lightly into the middle of each patty to make a slight indentation to catch the fat while cooking and keep moist.
To make the seasoning mixture, mix the reserved 1 teaspoon salt, steak seasoning and garlic powder in a small bowl.
Preheat a large cast iron skillet on medium high heat. Place 2 burger patties into hot skillet, indentation side up. Sprinkle tops with a couple of pinches of seasoning mixture. Do not touch patties for 2 minutes. Flip over and sprinkle other side with seasoning mixture. Continue to cook 2-4 minutes, or until medium rare-medium, depending on taste. During last minute of cooking, top each burger with 1 slice of pepperjack cheese and ¼ of the chopped peppers. Remove to a plate and repeat with the remaining 2 burgers.