After seeing a national restaurant chain come out with this, it looked so good I had to prepare a homemade version. Use a BIG spatula to turn these burgers on the grill or pan, although they shouldn't break apart, because the ingredients make them firm. You'll need a big appetite to finish a whole one of these!
TIP: After forming your burgers, press down the center of the burger with your fingertips to compress it a little, to within 1 to 1 1/2" of the edge of the burger. While grilling/frying, this will allow the burger to remain flat on top, instead of a bulging disc that lets the other ingredients fall off.
"Excellent chipolte sauce...although next time, with my crowd, I will double the chipolte peppers. We enjoy hot foods and loved the flavor. I served the remains of the chipotle amd adobe sauce (finely chopped) on the side for everyone to spiceup on their own. Served stuffed jalapenos as a side dish along with chips and more Pico de Gallo Salsa. Perfect summer evening meal, everything can be prepared ahead of time and all preparation done at the grill with a little planning."- bpowelltx
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|1 lb12% ground beef|
|1 lbGround pork|
|1 tspyellow mustard|
|1/2 tspGarlic powder|
|1/2 tspOnion powder|
|Pico de Gallo Salsa|
|4 plum tomatoes; seeded and chopped|
|1/2 cupOnion; finely chopped|
|2 fresh chile peppers; mild or hot, seeded and finely chopped|
|2 tablespoonsred or yellow bell pepper; chopped|
|1 1/2 teaspoonsfresh cilantro; finely chopped|
|1 teaspoonLime juice|
|salt and pepper|
|Smokey Cilantro Mayo|
|1 TBSPLime juice|
|1 TBSPWorcestershire Sauce|
|1 cloveGarlic; minced|
|1 pinchBlack pepper|
|2 tbspCilantro; chopped|
|1 Chipotle Pepper; minced|
|6" diameter Flour Tortillas|
|Cheddar Cheese; Slices|
|Pepper Jack Cheese; Slices|
|Bacon; Cooked and Crumbled|
Quesadilla Burger Preparation
-= 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 and refrigerate for at least 30 minutes before serving. Makes about 2 cups.
-= Smoky Cilantro Mayo Instructions =-
Combine all ingredients, and 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), then 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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