How to make it

  • -= Hamburger Prep Instructions =-
  • In a medium sized bowl mix egg, milk, catsup, mustard, onion powder and garlic powder.
  • Add ground meat.
  • Mix together thoroughly.
  • Add breadcrumbs until meat mixture no longer sticks to bowl.
  • Make your patties about 6" in diameter, so after grilling/frying they will be approx. 5", just the right size for the tortillas.
  • Grill or fry to your doneness, then add the cheddar and pepper jack slices on top just before you take the burger off the grill.
  • -= Pico De Gallo Prep Instructions =-
  • Combine ingredients in a glass or other non-reactive bowl.
  • Refrigerate for at least 30 minutes before serving.
  • Makes about 2 cups.
  • -= Smokey Cilantro Mayo Instructions =-
  • Combine all ingredients.
  • Refrigerate covered for 1 hour to develop the flavors.
  • You can put more chipoltes in if you're a chile head but I think the key to this is to not go real hot so you don't mask the other flavors. Makes approx. 1 cup.
  • Heat and lightly brown 2 flour tortilla's in a skillet.
  • Build your burger by spreading some Smokey Cilantro Mayo on both tortillas (placing the mayo on both tortillas will help hold the ingredients together)
  • Add the lettuce and crumbled bacon.
  • Add the cheeseburger and some pico de gallo on top.
  • Place the other tortilla on top of the pico de gallo, slice in half and chow down.

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