Barbecue Cookbook
Mexican Platter Burger
Page 19
Cuisine: Mexican | Course Type: Main Courses
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Recipe Reviews
craftymo2002 from Chandler, AZ
This is a giant burger cooked on the grill and prepared open-faced on half of a round loaf of bread. I borrowed the idea and basic recipe, but replaced the ingredients and toppings that would make it Mexican and instead gave it a Cajun twist. The beef was seasoned with Cajun spices (e.g. cayenne pepper, Tony Chachere's seasoning) and topped with Muenster cheese and tangy cole slaw.
This was a great way to serve "pie wedges" of burger to a hungry crowd, in this case, a Superbowl party. One thing I would definitely change about this recipe is to not use lean ground beef, as recommended, but at least 20% fat content (e.g. ground chuck) to keep the burger moist and from getting too dry during the cooking process.
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