- By Tom Jackson
- Sep 11, 2018
We’re taking it over the top today with a mind-blowing Quesadilla Burger featuring two caramelized onion quesadillas for buns, a half chorizo, half beef burger patty, tons of fresh veggies and the star of the show… fried hatch chile rings!
Quesadilla Burger Recipe
For the Chorizo burger:
- 1/2 lb 80/20 ground beef
- 1/2 lb Mexican chorizo
- Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 6 oz pepper jack cheese, grated
- 1 cup shredded Romaine lettuce
- 4 slices tomato
- 1/2 avocado, sliced
- 2 sprigs cilantro
- Holmes Made Marty’s Roasted Green Chile Hot Salsa
For the quesadillas:
- 8 small flour street taco tortillas
- 2 medium yellow onions, sliced
- 2 oz cream cheese, room temperature
- 4 oz sharp cheddar, grated
- Noble Saltworks Flaked Hickory Smoked Finishing Salt
For the Hatch Chile Rings:
- 3 hatch chiles, sliced 1/4”
- 3/4 cup buttermilk
- 1/3 cup self rising flour
- 1 tsp Killer Hogs The A.P. Rub
- 1/2 tsp ground cumin
- vegetable oil, for frying
Preheat one half of your Le Griddle on medium-low heat, and the other half on high, with a Lodge 8” Cast Iron Skillet, filled half full with vegetable oil, over the high heat.
Place a few tablespoons of vegetable oil on the medium-low heat side of the grill. Add your two sliced onions to the griddle. Cook, stirring often to coat the onions in oil and brown evenly. Season with the Noble Saltworks Flaked Hickory Smoked Finishing Salt. Allow to slowly cook down. As the onions cook down, adjust to heat to “low,” to avoid scorching. When the onions are browned and softened, remove from the griddle. Turn the heat down to low.
To make the Hatch Chile Rings, combine the buttermilk, flour, Killer Hogs The A.P. Rub and cumin in a pint sized mason jar. Mix well with a fork until lumps are gone. Dip the hatch chiles in the batter to coat, then transfer to the hot oil. The oil should be 300°F-325°F. When the bottom side of the rings is browned, flip with a fork and keep cooking until golden brown on both sides. Transfer to a paper towel to cool and drain. Remove the skillet from the griddle and turn the heat down to medium.
To make the quesadillas (for the buns), spread about 1 tbsp of cream cheese onto four of the eight tortillas. Top the cream cheese with the caramelized onions. Add about 1 oz grated sharp cheddar on top of the caramelized onions and then the other tortilla.
To make the burgers, combine the ground beef and chorizo and mix well. Divide into 2 (1/2 lb) balls. Place a few tablespoons of vegetable oil on the medium heat side of the griddle. Place the burger balls on the oil and smash until they reach about the same diameter as the tortillas. Season with a shake of Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Cook until browned and caramelized on the bottom of the patty. Flip the patties. Immediately top with the shredded pepper jack cheese. Continue cooking until the internal temperature reaches 155°F.
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After flipping the burger and topping with cheese, place a couple of tablespoons of oil on the opposite side (low heat). Place your quesadillas on the oil and cook until golden brown. Flip and repeat. Remove from the griddle.
To build the burgers, lay out two of your quesadillas. Fan out sliced avocado over the quesadillas. Top with piles of shredded Romaine lettuce, then two slices each of heirloom tomatoes. Place the burger patties on top of the tomato. Pile on the Hatch Chile Rings, about 4-6 each. Top with your Favorite salsa, Holmes Made Marty’s Roasted Green Chile Hot Salsa, and finally a couple sprigs of cilantro. Cover with the top quesadilla bun. Toothpick each half of the quesadilla burger with long appetizer bamboo picks. Slice in half to serve.