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Recipe: Burger Supreme BGE

BIG GREEN EGG

INGREDIENTS:

Ingredients:
1 lbs ground chuck
4 tbsp big green egg ancho chile & coffee seasoning
1 can black beans, strained
1 cup roasted corn kernels
4 oz chipotles in adobo, diced
1 package sangria tomatoes
1 container queso
I cup cheddar cheese
Large tortillas
Tostadas
Olive oil
Whole-y guacamole ingredients:
2 avocados
1/4 cup roasted corn kernels
Sangria tomatoes, diced
1/2 of small red onion, finely diced
2 tsp minced garlic
1 tbsp olive oil
2 tsp salt
1 tsp cumin
1 jalapeno
1 lime

Instructions:

Set the EGG up for direct cooking at 450°F/232°C with a Plancha Griddle,
flat side up.
Reserve several tomatoes for the guacamole. Place the remaining
tomatoes in a large bowl and toss with some olive oil, salt, and pepper,
then roast them on the plancha just until they burst, about 5 minutes.
Remove the tomatoes from the plancha and wipe the plancha with a paper
towel. Chop the tomatoes into smaller pieces and return them to the bowl
with the chuck, seasoning, corn, black beans and chipotles and mix until
well combined. Form 4 8-oz patties or 8 4-oz patties. Grill the burgers on
the plancha for 5-8 minutes per side (depending on what size patty you
choose).
To make the guacamole, slice the avocado in half, remove the pit and dice
the avocado into ¼ to ½ inch cubes. Fold together the remaining
guacamole ingredients until evenly mixed. Cover tightly and refrigerate until
used.
Add a dollop of the queso to the middle of a tortilla. Next, add a tostada,
then a burger, followed by some guacamole and a second tostada. On top
of the second tostada place cheddar cheese and fold the tortilla around it.
Add a drizzle of olive oil to the griddle; add the burgers seam-side down
and “fry” the tortilla shut (the cheese will melt and keep the seam sealed),
about 1-2 minutes. Flip the burgers and cook another minute until the
tortilla is golden brown.

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