While seeking inspiration for a Texas-spring weather recipe, I stumbled across the “Feasting at Home” blog with a Chimichurri Turkey Burger recipe. And so, the Cilantro Lime Beef Burger was born! This burger would be delicious topped with pepper jack cheese, grilled onions, and roasted peppers on a potato bun. I served mine as a salad with a homemade ranch dressing.
Serves 4
For the Burgers –
- 1lb. 1915 Farm Grassfed Ground Beef
- 1 jalapeño, finely minced, seeds removed
- 2 green onions, thinly sliced
- ½ c. cilantro, finely chopped
- Zest from 1 lime
- 2 garlic cloves, minced
- 1 tsp olive oil
- 1 tsp salt
- ½ tsp coriander
- Freshly ground pepper, to taste
To Assemble Burgers or Salad –
- Green or red leaf lettuce
- Red onions or grilled onions
- Grilled Poblano Peppers
- Tomatoes, sliced
- Avocado, sliced
- Burger Buns (I love Martin’s)
- Ranch dressing
Heat outdoor grill or cast iron skillet over medium-high heat. Prepare produce, as described. Place all burger ingredients in a bowl and combine with your hands, until mixed thoroughly.
Form meat into four 1” thick patties. Oil your pan or grill grates. Once grill or pan is hot, cook for 4-5 minutes per side. If grilling, rotate burger location on the grill if one side is cooler, upon flipping them.
Serve with toppings as a burger or salad.
Pairs well with a Texas Tempranillo or Mourvèdre. We like Haak, Pedernales, or Becker’s Tempranillo, and William Chris, Lost Draw, and Lewis all have an excellentMourvèdre. Enjoy!
If you like food in Houston, you will like the Dinner Club. Monthly gatherings at different Houston eateries, plus a bit of everything in between.
http://houstondinnerclub.com/ Learn more about Lauren below! https://www.instagram.com/houstondinnerclub/
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