Quesadilla Burger
From makovichez 17 years ago
- 30 minutes to make
- Serves 1
I found this recipe on another website, and its one of my boyfriend's favorites.
Ingredients
- 1 lb ground beef shopping list
- 1 lb pork shopping list
- 1 egg shopping list
- 1/4 cup milk shopping list
- 1/4 cup ketchup shopping list
- 1 tsp mustard shopping list
- 1/2 tsp garlic powder shopping list
- 1/2 tsp onion powder shopping list
- Italian breadcrumbs shopping list
- **pico de gallo Ingredients** shopping list
- 4 tomatos seeded and chopped shopping list
- 1/2 cup finely chopped onion shopping list
- 2 fresh chili peppers, seeded and chopped shopping list
- 2 tbsp red or yellow bell pepper chopped shopping list
- 1 1/2 tsp fresh chopped cilantro shopping list
- 1 tsp lime juice shopping list
- salt & pepper shopping list
- **Smokey cilantro Mayo Ingredients** shopping list
- 1 cup mayo shopping list
- 1 tbsp lime juice shopping list
- 1 tbsp honey shopping list
- 1 tbsp worcestershire sauce shopping list
- 1 clove garlic shopping list
- 1/4 tsp cumin shopping list
- pinch of salt & pepper shopping list
- 2 tbsp chopped cilantro shopping list
- 1 chipotle pepper, minced shopping list
- tortillas shopping list
- lettuce shopping list
- cheese shopping list
- bacon Mmmmmmmmmm shopping list
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.
People Who Like This Dish 3
- quigimon Springfield, TN
- lunasea Orlando, FL
- makovichez Atascocita, TX
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