I’m officially in love. With a burger.
So, here’s what happened.
My friend Joanna sent me an email this morning with a link to this burger. She knows my style, that girl. That’s kinda our thing; we send eachother random food porn pretty much on a daily basis. We’ve done it for years.
Anyway, the plan was to make that fantastic looking burger because it had me drooling at 7 am. However, my mind started working thinking about the leftovers in the fridge from the Mexican spread I made the night before; which included an obscene amount of enchilada sauce.
An Enchilada Burger? Yes, I think I will.
- 1 1/2 pounds ground round
- 1 tbsp seasoned salt
- 1 tbsp pepper
- 1 tbsp Worcestershire sauce
- 6 oz. Cabot Farmhouse Reserve Cheddar
- 4 Burger buns
- 1/2 cup mayo
- 3 tbsp Cholula hot sauce
- Enchilada sauce (see below for recipe)
- Shredded lettuce
- Pico de gallo (or salsa would work too but I had some fresh on hand that I made the night before)
- Enchilada Sauce
- 3 tbsp flour
- 3 tbsp chili powder
- 1 tsp cocoa
- 1/2 tsp garlic powder
- 2 tbsp salt
- 1 tbsp oregano
- 3 cups water
- 1 cup tomato sauce
- For the enchilada sauce:
- Combine all dry ingredients in a bowl, and add water to make a paste.
- In a sauce pan, bring the paste over medium heat until it starts to get a little thick.
- Add tomato sauce, reduce to low and simmer for a minute or two; remove from heat and cover.
- Combine the ground round, salt, pepper and Worcestershire sauce in a mixing bowl.
- Form 8 slightly flat and wide burgers with the ground round mixture.
- Add one cheese disc to the center of four of them, and top it with the remaining 4 burgers. Press slightly around the edges to seal.
- Cook the burgers over medium heat in a large pan, flipping as little as possible, until done. I actually turned mine down to medium-low and covered it with a lid for a while to make sure the middles cooked as much as the outside.
- Mix the mayo with Cholula sauce and spread on both sides of buns.
- Add the burgers and top with enchilada sauce, shredded lettuce and pico.
Feel free to use canned enchilada sauce. I like to make mine because a while back I wanted to figure out how to make mine taste exactly like I wanted it. This recipe works for me every time. It tastes pretty close to Taco Bell’s.
Slice into it…
You need this cheesiness in your life.
Because you can never have enough cheese.