Desert Sunset Burger Recipe

Sandwiches

1. 1

   Prepare the beef patties

   In a large bowl, combine the ground beef with chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt (beef rub), and black pepper. Mix gently just until evenly seasoned. Divide into 4 equal portions and shape each into a patty about 3/4 inch thick. Lightly brush both sides with olive oil and set aside.

2. 2

   Roast and dice jalapeño for the cheese

   Roast the jalapeño under a broiler or over a flame until the skin is blistered and charred. Place in a bowl, cover for 5 minutes to steam, then peel, seed, and finely dice.

3. 3

   Make the Chile Dusted Pimento Cheese

   In a bowl, mix shredded cheddar, cream cheese, diced roasted jalapeño, chopped pimentos, and mayonnaise until smooth. Season with a pinch of salt (to taste) if needed. Chill the mixture until ready to assemble.

4. 4

   Prepare Avocado Pico de Gallo

   Dice avocados and tomatoes; finely dice red onion. In a bowl, combine avocado, tomato, red onion, cilantro, lime juice, minced jalapeño, and salt (pico). Gently toss and set aside to meld flavors.

5. 5

   Crispy tortilla strips

   Cut corn tortillas into thin strips. Heat vegetable oil in a deep skillet to 350°F (175°C). Fry strips in batches until crisp and lightly golden, about 2–3 minutes per batch. Remove, drain on paper towels, and sprinkle with salt (tortilla strips).

6. 6

   Toast buns

   Butter the cut sides of hamburger buns. Toast on a hot skillet or grill until golden and fragrant.

7. 7

   Cook the patties

   Cook patties on a preheated grill or skillet over medium-high heat, about 3–4 minutes per side for medium, adjusting for desired doneness. In the last minute of cooking, place a scoop of the Chile Dusted Pimento Cheese on each patty to melt slightly.

8. 8

   Assemble Desert Sunset Burger

   Spread additional Chile Dusted Pimento Cheese on the bottom bun if desired. Place the cooked patty on the bun, top with a generous spoon of Avocado Pico de Gallo, then sprinkle crispy tortilla strips over the pico. Cap with the top bun.

9. 9

   Serve

   Serve immediately with lime wedges on the side.