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  • Enchilada Burger

    1 vote
    Enchilada Burger
    Prep: 10 min Cook: 20 min Servings: 4
    by Shea Goldstein
    32 recipes
    >

    Ingredients

    • 1 1/2 pounds ground round
    • 1 tbsp seasoned salt
    • 1 tbsp pepper
    • 1 tbsp Worcestershire sauce
    • 4 Babybel white cheddar cheese discs (you could use whatever cheese you want here, but I think using those to stuff burgers makes it so easy)
    • 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

    Directions

    1. For the enchilada sauce:
    2. Combine all dry ingredients in a bowl, and add water to make a paste.
    3. In a sauce pan, bring the paste over medium heat until it starts to get a little thick.
    4. Add tomato sauce, reduce to low and simmer for a minute or two; remove from heat and cover.
    5. Combine the ground round, salt, pepper and Worcestershire sauce in a mixing bowl.
    6. Form 8 slightly flat and wide burgers with the ground round mixture.
    7. 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.
    8. 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.
    9. Mix the mayo with Cholula sauce and spread on both sides of buns.
    10. Add the burgers and top with enchilada sauce, shredded lettuce and pico.

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