This recipe was created for a Saucy Mama contest, and since then it’s become one of my favorite ways to make burgers, indoor or out.
Tex-Mex Quesadilla Burger
- 6 roma tomatoes diced
- 1 small red onion diced
- ½ small white onion diced
- 2 small limes
- 2 fresh jalapeno peppers membranes and seeds removed and minced
- 1 small bunch approximately ½ cup fresh cilantro, chopped
- 2 teaspoons salt divided
- 6 fresh poblano peppers 7 ounce can drained diced green chiles can be substituted
- 16 ounces 80/20% ground beef 1 pound
- 3 Tablespoons Saucy Mama Hatch Chili Mustard
- 2 teaspoons dry steak seasoning
- 1 teaspoon garlic powder
- 4 slices pepperjack cheese
- 2-3 Tablespoons butter room temperature
- 4 fajita size soft flour tortillas 6-7 inches wide
- ½ cup shredded medium cheddar cheese
- 1/2 cup Saucy Mama Polblano Ranch Dressing
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.
Remove pan from heat and carefully wipe out excess grease with paper towels, placing pan back on stovetop. Reduce heat to medium. Making one quesadilla at a time, spread 1-2 teaspoons butter on one side of a flour tortilla and place butter-side down into pan. Sprinkle inside of tortilla with ¼ of the shredded cheddar cheese. Place one burger patty on one side of the flour tortilla in pan and fold other side over burger patty. Cook 1-2 minutes, or just until golden brown. Flip over and cook on the other side until golden brown. Remove to serving plate. Continue with each flour tortilla and burger to make 4.
Remove Pico de Gallo from refrigerator. Serve Quesadilla Burgers with Pico de Gallo and Poblano Ranch Dressing either on the side or drizzled on top.
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