Mexi Burgers

Look at me, following through on promises — the recipe I mentioned yesterday!

I have quite the history with beef. You see, for 23 years I hated it. Burgers made me gag. Steaks were out of the question. Meatloaf was my worst nightmare. Beef and I just didn’t mix. 

Then I got pregnant and all of a sudden nothing sounded better than a hearty burger with all the fixin’s. I ate countless burgers while pregnant with Jemma and fully expected my burger love to wane once she was born. But no. It didn’t. Not in the least. I still LOVE burgers. In fact, I want one now!

Thanks to our cow share the deep freezer is stocked with happy ground beef and I use that portion of our cow for crockpot lasagna and taco meat quite often. Until recently though, I had never made burger patties at home. Why?!? Your guess is as good as mine! I suppose I figured nothing could beat a restaurant style burger.

I was wrong. 

Mexi burgers, as I call them, are now a staple on our menu. We just can’t get enough of this flavorful ground beef patty complete with a fiesta of toppings! Enjoy!

Ingredients

• 1 pound ground beef
• 3 tablespoons Wildtree taco seasoning, love this stuff!
• 1 egg
• 1 tablespoon mustard
• 1 teaspoon garlic powder
• 1/2 cup shredded cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Pub buns (I buy these at Costco and they’re 20 times better than plain burger buns)
• Burger fixin’s — cheese, guacamole, caramelized onions, lettuce, tomato

Directions

• Preheat a cast iron pan on the stove. I have grill fear, so if Dominic isn’t home, I grill our burger patties on the stove.
• In a mixing bowl add the ground beef, taco seasoning, egg, mustard, garlic powder, 1/2 cup shredded cheese, salt and pepper.
• Wash your hands super well, remove your rings and mix with your hands.
• Divide your ground beef blend into 6 balls and form into patties. With our cow share there is hardly any fat so they don’t shrink up much. I usually eye my buns and attempt to make my patties match the bun diameter.
• Grill on each side for 3-4 minutes. I’m a medium rare girl, so just check the center for your preferred doneness.
• Remove from your cast iron, add your slice of cheese so it melts and build your perfect mexi burger with a dollop of guacamole, slice of tomato, pile of shredded lettuce and my favorite, caramelized onions!

For sides I’m a big fan of baking up Alexia tater tots or sweet potato fries. YUM!