Sunny's Tex-Mex Burger Board
- Level: Easy
- Yield: 4 servings
- Total: 2 hr 30 min (includes resting time)
- Active: 30 min
Ingredients
Patties:
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
Board:
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.