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cabbage beef ground round egg fresh cilantro onion chili powder ground cumin salt lime juice ketchup mayonnaise dollar rolls avocado tomatoes queso blanco cheese
Viewed: 104 - Published at: 8 years agoIngredients
- 1 (10 ounce) package angel hair coleslaw mix (or 3 cups finely shredded cabbage)
- 1 lb beef ground round
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely chopped onion
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon seasoning salt
- 2 teaspoons fresh lime juice
- 1/4 cup ketchup
- 1/4 cup mayonnaise
- 12 dollar rolls, split (mini dinner rolls)
- 1 avocado, pitted, peeled and sliced
- 12 slices tomatoes
- 1 (14 ounce) round chihuahua queso blanco cheese, sliced (sub Monterey Jack in a pinch)
Method
- Heat grill to medium high.
- Bring a large pot of water to a boil over medium high heat.
- Add cabbage, immediately remove from heat and let stand 5 minutes.
- Drain well and set aside.
- Crumble beef into a large mixing bowl.
- Add egg, cilantro, onion, chili powder, cumin, seasoned salt and lime juice; mix until combined.
- Shape mixture into 12 small patties.
- Place on grid over medium high heat; cover and grill until internal temperature is 165 degrees Fahrenheit, about 2-3 minutes per side.
- In a small bowl stir ketchup and mayonnaise until well mixed.
- Spread cut sides of rolls with ketchup mixture.
- Place hot burgers on bottom half of each roll, top with cheese, avocado, tomato, cabbage and top half of roll.
