i don’t often look at a recipe and think “i should definitely make that ingredient for ingredient, step by step.” hence, my bastardized versions of a lot these recipes. last night’s dinner was no exception to my add-and-subtract ingredients rule. and our dinners are all the better for it, i think… rachael ray provided the bones of this recipe. based on her “southwest 7 layer sliders,” i omitted the refried beans layer, the yellow tomato salsa, and the sour cream and made mine whole burgers instead of minis. it’s a nice balance between her creativity, and our tastes. alex got regular, non-churched up burgers with his Kraft sliced wrapped in plastic cheese of course. his palate is unadventurous. oh well.
ground beef (whatever you like is fine)
a splash of beer (whatever the cook is drinking)
1 tblsp or so grated onion (use a microplane or the fine side of your grater box)
1-2 minced garlic cloves (finely minced – i like big hunks of garlic but nobody else in my house does)
a shake or so of paprika
a shake of chili powder
salt and pepper
mix all that together in a bowl (don’t add so much beer that the meat gets too soggy. just a little bit gives it a nice flavor and makes the meat moist as it cooks). form these into patties. cook ’em. after they’re done, melt a slice of pepper jack on top.
butter your hamburger buns and toast ’em in the broiler.
finely chopped onion
garlic cloves, minced
juice of 1 lime
salt and pepper
mix all this together and make a little guacamole. this is getting spread on the burgers.
also you should have: sliced pickle, sliced romaine lettuce, sliced tomato, mustard if you like that sort of thing. Layer the burger, spread some guacamole on it, then top it with your veggies.