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.