MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tortas Hamburguesas (Mexican Hamburgers)
Categories: Beef, Breads, Pork, Fruits, Herbs
Yield: 6 Servings

4 sl Bacon; in 1" pieces
1/4 c Chopped onion
3 cl Garlic; peeled
1/4 c Snipped fresh cilantro
1/4 c Lime juice
1/2 ts Kosher salt
1/2 ts Ground black pepper
1 1/4 lb Ground beef chuck
6 sl (1 oz ea) Monterey Jack
- w/jalapenos
1/2 c Mayonnaise
1/2 c Ketchup
1 tb Smoked paprika
6 Hoagie rolls or other soft
- buns, split, toasted
2 Avocados; halved, seeded,
- peeled, sliced
2 md Tomatoes; thin sliced
3 c Shredded lettuce
Fresh cilantro sprigs
Pickled jalapeno slices
Bottled hot pepper sauce

In a food processor combine bacon, onion, and garlic.
Cover and pulse with several on/off turns until finely
chopped. Transfer mixture to a medium saucepan. Cook over
medium heat for 5 minutes or until bacon is completely
cooked but not crispy, stirring frequently. Remove from
heat. Let bacon cool completely.

In a large bowl stir together ground beef, bacon mixture
(including drippings), the snipped cilantro, the lime
juice, salt, and black pepper. Divide meat mixture into
six portions. Shape each portion into a thin oblong patty
slightly larger than the circumference of a hoagie roll.
Cover and refrigerate patties for at least 30 minutes or
up to 4 hours.

In a grill pan or an extra-large skillet cook patties over
medium-high heat for 4 to 6 minutes, turning once halfway
through cooking time. Remove from heat. Top each patty
with a slice of the cheese.

For sauce, in a small bowl stir together mayonnaise,
ketchup, and smoked paprika. Generously spread sauce onto
cut sides of the hoagie rolls. Layer hoagie roll bottoms
with meat patties, avocados, tomatoes, lettuce, and
cilantro sprigs. If desired, top with pickled jalapeno
chile peppers and/or hot pepper sauce. Top with hoagie
roll tops.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 17 August 2015

Uncle Dirty Dave's Archives

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