Ortega Burger Recipe

Mix and form patties

Place the ground beef in a bowl. Sprinkle salt, black pepper, onion powder and garlic powder over the meat. Gently combine with your hands or a fork until evenly distributed—do not overwork. Divide into two equal portions and form each into a 3/4-inch thick patty slightly larger than the bun. Make a shallow dimple in the center of each patty with your thumb to promote even cooking.

Cook patties

Heat a large skillet or griddle over medium-high heat and add the vegetable oil, swirling to coat. When the pan is hot (a drop of water should sizzle), add the patties. Cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook another 3 minutes for medium, or longer to desired doneness. During the last minute of cooking, place one pepper jack slice on each patty and cover the pan briefly to melt the cheese. Remove patties to a plate and tent with foil to rest.

While patties cook, prepare the pepper topping. Heat olive oil in a small skillet over medium heat. Add the diced yellow onion and sauté 3–4 minutes until soft and translucent. Add the canned Ortega diced green chiles and the chopped jalapeño and cook 2–3 minutes until heated through.

Stir in ground cumin, lime juice and salt. Cook another 30–45 seconds, taste and adjust salt or lime as needed. Remove from heat and set aside. The mixture should be warm and slightly saucy to dress the burger without making it soggy.

Toast buns: Spread softened butter on cut sides of the hamburger buns. In a clean skillet over medium heat, place buns cut-side down and toast 1–2 minutes until golden. Remove from heat.

Assemble burgers: Spread about 1 teaspoon of mayonnaise on each bottom bun. Place a lettuce leaf and tomato slice on the bottom bun, then top with the cheese-topped beef patty. Spoon half of the warm Ortega pepper mixture over each patty, letting some juices run onto the cheese for extra flavor. Top with the bun tops and press gently.

Serve: Serve immediately with fries or a simple salad. Pass additional Ortega chiles or lime wedges at the table if desired.