These delightful cheeseburgers blend two favorite meals: ground beef tacos and hamburgers. It’s tough to argue with that logic. Have some fun, too, with flavors you know your family loves, whether that’s ramping up the spice with pepper jack cheese, adding fresh cilantro or charred corn to the salsa or even serving the burgers with tortilla, rather than potato, chips. Other side ideas include corn on the cob, a green salad with radishes and a lime vinaigrette, even rice and beans. For the ideal burger, look for ground chuck that has a 20 percent fat content; anything leaner will make for dry patties.
1¾ pounds ground beef
1 teaspoon paprika
kosher salt and black pepper
1 tablespoon olive oil
1 cup grated Monterey Jack cheese (4 ounces)
4 hamburger buns
1/4 cup salsa
1 avocado, sliced
Calories from fat 269
Sat fat 12g
How to Make It
Form the beef into four ½-inch-thick patties and season with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper.
Heat the oil in a large skillet over medium-high heat. Cook the patties for 3 to 4 minutes per side for medium-rare. During the last minute of cooking, top the burgers with the cheese and cook, covered.
Serve the burgers on the buns with the salsa and the avocado.
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