Ortega Burger Recipe

Mix and form patties

Place the ground beef in a bowl. Sprinkle kosher salt, black pepper, and garlic powder over the meat. Gently mix with your hands or a fork until just combined — do not overwork. Divide into two equal portions and form into slightly wider-than-bun patties about 3/4-inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent puffing.

Cook the patties

Heat a heavy skillet or grill over medium-high heat. Add vegetable oil and swirl to coat. When hot, place the patties dimple-side up and cook for 3-4 minutes without moving until a brown crust forms. Flip and cook 2-3 minutes more for medium (adjust time for desired doneness). In the last 1 minute of cooking, top each patty with half the shredded cheddar (about 2 oz) and cover the pan or close the grill lid to melt the cheese. Remove patties and rest 2 minutes.

Make Ortega sour cream sauce

In a small bowl combine sour cream, mayonnaise, lime juice, and 1/4 tsp salt. Stir until smooth. Taste and adjust seasoning. If you prefer a thinner sauce, add up to 1 tsp water or extra lime.

Prepare onions and chiles

Finely dice enough onion to yield 1/2 cup. If you want a milder onion flavor, soak the diced onion in cold water for 5 minutes then drain. Drain sliced Ortega chiles from the jar and pat dry.

Toast buns

Spread butter evenly on the cut sides of the buns. Heat a skillet over medium heat and toast buttered sides until golden, about 1-2 minutes. Remove and set aside.

Assemble burger

Spread about 2 tablespoons of the Ortega sour cream sauce on the bottom bun. Place a lettuce leaf (if using) and a tomato slice (if using). Put the cheddar-topped burger patty on top. Scatter diced onion over the patty (about 2 tablespoons per burger) and arrange 3 Ortega chile slices on each burger. Add pickles if desired. Spoon an additional 1 tablespoon of sauce on the top bun and close the burger.

If using optional garnishes, distribute them evenly between the two burgers before serving. Serve immediately while hot.