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Nuevo Latino Burgers

1-1/2 qt. onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
1/4 cup fajita seasoning
1/4 cup oil
2 cup long-grain white rice, uncooked
1-1/2 qt. chicken broth
1/3 cup chipotle peppers in adobo sauce, pureed
- extra lean ground beef
Verde Mayo
1/3 cup avocados, peeled, pitted and diced Whole Foods 5 ea For $5.00 thru 02/09
1/4 cup Kraft Mayo Real Mayonnaise
1/4 cup tomatillos, roasted, diced
1 Tbsp. lime juice Safeway 3 ct For $1.00 thru 02/09
1 Tbsp. green onions, chopped
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh cilantro, chopped
1 tsp. fresh garlic, chopped
Rolls and Toppings
16 each cheddar cheese buns, split, toasted
16 slices Kraft Mild Cheddar Slices
4 each corn tortillas (6 to 7 inch), each cut into 24 thin strips, deep fried


Burgers: Saute onions with seasoning in hot oil in large saucepan on low heat 5 min. or until crisp-tender. Add rice; saute 1 min. or until golden brown. Stir in broth. Bring to boil on medium heat. Reduce heat to medium-low; cover. Simmer 10 min. or until liquid is absorbed. Remove from heat. Stir in chipotle puree. Cool to room temperature. Add meat; mix well. Shape into 16 (8-oz. [ 225-g]) patties (or into 8 patties for trial recipe), each about 4 inches in diameter. Cook patties in saute pan (or on flat-top grill) 1 to 2 min. on each side or until browned on both sides. Transfer to parchment paper-lined full-sheet pan (or in half-sheet pan for trial recipe). Bake in 350 degrees F convection oven 8 to 10 min. or until burgers reach an internal temperature of 150 degrees F. Remove from oven. (Temperature will rise to 160 degrees F as sandwiches are assembled.) Verde Mayo: Mix all ingredients until well blended; cover. Refrigerate until ready to use. For each serving: Place burger on bottom half of bun; top with 1 cheese slice, 1 Tbsp. (15 mL) Verde Mayo and 6 tortilla strips. Cover with top of bun.

Source: www.kraftrecipes.com