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Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Ground chuck beef

  2. 1/2 cup 73g / 2.6oz Shredded Monterey Jack cheese

  3. 1/4 cup 4g / 0.1oz Chopped fresh cilantro

  4. 1 Chopped mild green chilies - (4 oz)

  5. 2 tablespoons 30ml Minced green onions

  6. 1 tablespoon 15ml Tequila

  7. 2 teaspoons 10ml Chili powder

  8. 1 teaspoon 5ml Salt

  9. 1 Avocado - pitted, peeled,

  10. And sliced Lime-pickled Red Onions - (see recipe)

  11. Purchased salsas

Instructions Jump to Ingredients ↑

  1. Using hands, gently mix first 8 ingredients in large bowl just until blended. Form into four 3/4-inch-thick oval patties. (Can be made 1 day ahead. Cover; chill.)

  2. Prepare barbecue (medium-high heat). Grill patties until cooked to desired doneness, about 6 minutes per side for medium-rare.

  3. Transfer patties to plates. Top with avocado slices and Lime-pickled Red Onions. Serve, passing salsas alongside.

  4. This recipe yields 4 servings.

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