Name: Sunny's Tex-Mex Burger Board
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds ground chuck (80% meat, 20% fat); 1 1/2 teaspoons kosher salt; 1 teaspoon ancho chile powder; 1 teaspoon ground cumin; Freshly ground black pepper; Olive oil, for drizzling; 4 onion or potato rolls, halved and cut sides toasted; Pickled, fresh (sliced), grilled, and crispy (store-bought) jalapeños; Chopped fresh cilantro; Shredded or sliced pepper jack cheese; Pico de gallo; Salsa (green and red); Queso fresco; Nacho sauce; Crema; Corn chips with a hint of lime; Grilled peppers and onions; Fresh radish slices; Sliced avocado; Chopped white onion; Yellow mustard

Directions

For the patties: In a large bowl, add the beef and gently break up so it isn’t in one big lump. High over the top, sprinkle the salt, chile powder, cumin and a few hefty grinds of black pepper. With your less dominant hand, mix the patties by making a claw or pitchfork and fold the beef over itself while turning the bowl with your other hand. The goal is to blend, but not overmix the beef. Divide into 4 equal parts and make into balls. Drizzle with olive oil. Cover and let them rest at room temperature for 2 hours.
Preheat a grill or grill pan to medium-high heat.
Add the balls of meat and press down to form nice round patties that are about 1 inch thick and that fit the circumference of the buns. Allow to cook until medium-rare and nicely browned on both sides, 4 to 5 minutes per side.
Make the burgers using the toppings on the board.

Sunny's Tex-Mex Burger Board

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