“Hella Mega Suiza Mex Burgers”

Serve with baked off frozen fries and try a spice sprinkle like garlic, salt, pepper, paprika, cumin, coriander.

Featured Cocktail: The Bubbly Beauregarde

Serves: 4

Ingredients:

½ small white onion, finely chopped

1 jalapeno pepper, seeded and finely chopped

2 limes

Salt

5 plump tomatillo, seeded and chopped

A small handful of cilantro leaves, finely chopped

2 Hass avocados, halved and scooped from skin

Hot sauce of choice, about 1 t

1 ½ pounds ground beef 80%

Black pepper

1 t EACH: ground cumin, coriander, oregano, garlic, smoked sweet paprika/pimenton,

A pinch of ground cinnamon or smoked cinnamon

About ½ cup crushed thin corn tortillas 

Non-aerosol cooking spray

4 thick deli slices each Swiss and Pepper Jack from

4 sesame seed buns 

2 cups chopped iceberg lettuce

Directions:

Chop and combine onion, jalapeño and juice of 1 lime with salt and let stand a few minutes.

Heat cast-iron skillet over medium-high heat. 

Chop tomatillos and cilantro and add to onions and jalapeño, combine.

Mash avocados and add juice of 1 lime, hot sauce and salt to taste.

In a mixing bowl combine beef, salt and pepper and dry spices with crushed tortilla chips.  Score meat into 4 portions and form into thin patties. 

Spray pan with oil and cook patties 8 minutes, turning occasionally and topping with 2 slices of cheese in last minute or so to melt.

Build burgers: bun bottom, salsa, lettuce, patty, avocado mash, bun top.  

The Bubbly Beauregarde:

Gin, Angostura, Basil, Blueberries, Simple Syrup, Sparkling Wine, served over ice in collins glass