With football season starting next week and Monday being Labor Day I thought this would be a great time to post this Grilled Southwest Burgers Recipe. These are pretty hefty burgers that are large in size, moist, and have a delicious southwest flavor combination. You could decrease the size of these and use them as sliders for the holiday or your opening season football party.
This is a simple recipe that is quick to put together and doesn’t require a lot of grilling time.
Give this Grilled Southwest Burger Recipe a try; you and your guests will love them.
Adapted from cooks country magazine
- 1½ pounds ground chuck (I think ground round would also work very well in this recipe)
- 1 cup shredded Monterey Jack cheese
- ¼ cup fresh cilantro (chopped)
- 4 teaspoons canned green Chile’s (diced – mild or hot depending on your taste)
- 4 teaspoons yellow mustard
- 4 teaspoons taco seasoning
- 4 large burger buns
- Sweet onion and tomato for condiments
- In a large bowl using your hands mix all the ingredients together until thoroughly combined. Divide the meat mixture into 4 equal parts and form into patties about 1 inch thick.
- Preheat grill on high heat, lightly oil the grates, reduce temperature to med high, and grill burgers to desired doneness.( optional - Just before burgers are done place the buns on the grill cut side down to lightly toast them.)
- Remove burgers to a platter, tent with aluminum foil, and let rest 5 minutes before serving. Serve with burger and condiments stacked on a bun.