Hamburguesas Mexicanas

Method5 steps · about 40 min

1. 1

   Step 1: Mix ground beef (3 pounds), half the onions, bread crumbs (1 ½ cups), pepperjack cheese (1 pound), and eggs (4) in a bowl; form into 12 patties.

   Uses 3 pounds ground beef · 1 1/2 onions, minced · 1 ½ cups bread crumbs · 1 pound shredded pepperjack cheese · 4 eggs

2. 2

   Step 2: Combine tomatoes (2), half the remaining onion, cilantro (2 bunches), half the serrano chile pepper, and half the lime juice; mix well to make pico de gallo. Cover and chill in refrigerator.

   Uses 2 tomatoes, chopped and juices strained · 3/4 onion, minced · 2 bunches cilantro, chopped · 1/2 serrano chile pepper · juice of 1 1/2 limes

3. 3

   Step 3: Mash avocados (5), remaining onions, remaining serrano chile pepper, and remaining lime juice together in a bowl to make guacamole. Season with salt and pepper.

   Uses 5 avocados, peeled and pitted · remaining 3/4 onion, minced · remaining 1/2 serrano chile pepper · remaining juice of 1 1/2 limes · salt and ground black pepper to taste

4. 4

   Step 4: Heat a skillet over medium-high heat; pan-fry burger patties to desired doneness, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

5. 5

   Step 5: Assemble each sandwich by placing a burger in each bun; top burger with guacamole, shredded lettuce, and pico de gallo.

   Uses 12 hamburger buns · 1 head iceberg lettuce, cored and shredded