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.
-= 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1104g)|
|Recipe Makes: 4|
|Calories from Fat: 735 (41%)|
|Amt Per Serving||% DV|
|Total Fat 81.7g||109 %|
|Saturated Fat 23.8g||119 %|
|Monounsaturated Fat 29.6g|
|Polyunsanturated Fat 19.9g|
|Cholesterol 216.2mg||67 %|
|Sodium 5688.4mg||196 %|
|Potassium 1864.5mg||49 %|
|Total Carbohydrate 198.2g||58 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 184.6g|
|Protein 72.4g||103 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1813
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