Mexican Burgers

I love a good burger. Why not mix it up, and throw in a little Mexican flavor? If you really want to mix it up drink this with a margarita or Corona! Ingredients are listed under each category, depending on your taste and calorie counting status, you may want to leave the cheese, sauce, or tortilla out. It is a self guided recipe, you make what you want to eat! (Kind of like paint by number ....!)

 

The Burgers
1-2 pounds ground beef, bison, chicken, turkey, elk (It's your call, I like bison)
1.5 T Montreal Steak Seasoning
1 t cumin
1/2 t chili powder
1 egg
Mix well in a bowl, form patties, make sure to leave a "dent" or big thumbprint in the top (this prevents the puffing/dome shape a thick burger gets when steam gets trapped in it). Or, if you have an eater in your household like my husband, you have to "flatten" out a couple burgers completely because for some reason he likes a flat burger!

I cook mine on our Traeger Smoker, but these can be BBQ'ed or broiled. So pick a cooking method and cook on medium until the internal temperature reaches 160 degrees. I recommend temperature over time, because every oven and BBQ is different.  This ensures a safe and tasty piece of meat.

The Sauce
3/4 can red enchilada sauce
1 can 98% fat free cream of mushroom soup
1 can diced tomatoes (or equal amount of fresh tomatoes diced)
A couple dashes of sea salt
Fresh cracked pepper to taste
Put all ingredients in a pan over medium to high heat, bring to a simmer. Let simmer up to 5 minutes, stirring continually while it simmers and thickens. Turn down to low heat, stirring occasionally to prevent burning.

In the meantime, throw 1 T extra virgin olive oil in a skillet (I like cast iron), let it heat up.

The "Cheese"
4 oz cream cheese, room temp
1/4 onion, diced
1/2 can olives, hand chopped
1 T taco seasoning

When burgers are getting close to being done (reaching about 150-155 degrees) top with heaping spoonfuls of "The Cheese". It will melt a little and get browned on top.

Now that "The Cheese" is on, cut 1 tortilla in half, put both halves in your skillet to warm up. When the tortilla starts to "bubble" flip and cook the other side. Remove from heat, put on your plate, and go get those burgers off the grill, I know you are hungry by now!

Layer the tortillas on each other, place 1 burger per 2 tortilla halves (1 full tortilla), you need the thickness of 2 to hold up to a burger. Top with "the sauce" and fold tortillas around the burger. Add other toppings such as sour cream, hot sauce, or pickled jalapenos.

Healthy twist: Use a whole wheat tortilla, don't eat the tortilla, or leave off the sauce. The cheese and burger hold up well on their own on top of a salad.