Wednesday is the 4th of July… which pretty much means you are using your grill. Here is a perfect recipe from Garden Cut’s summer menu: Tex-Mex Cheeseburgers! Celebrate Independence Day with these delicious burgers & don’t forget Chef Concetta’s easy Chipotle-Garlic Mayo! The secret is always in the sauce.
GARDEN CUT TEX-MEX CHEESEBURGERS
- 16oz. Garden Cut® Hamburger Garnish Tray
- 1lb ground beef
- Vegetable oil
- 4 slices of pepper jack cheese
- 4 hamburger buns
- 2 t cumin
- 1/8 t cayenne pepper
- Salt & Pepper
- Chipotle-Garlic Mayo
Heat griddle pan over medium-high heat or preheat an outdoor grill.
Season beef with cumin, cayenne, salt, and pepper in a large bowl, and mix to combine. Form 4 oval-shaped burgers. Drizzle burgers with vegetable oil and grill meat 3 to 4 minutes per side or desired doneness. Melt cheese over the burgers during the last few minutes of cook time. Remove hamburgers and let rest for 3 minutes.
Spread chipotle mayo on both sides of the buns. Place each burger on a bun half with onion, tomato, green leaf lettuce and top with other half of bun. Serve immediately.
xoxo Produce Mom