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Backyard Big South-of-the-Border Burgers

These burgers boast a smoky flavor and a of spice, giving it South-of-the-Border namesake.

Gooseberry Patch JANUARY 2012

  • Yield: Makes 6 servings.


  • 4-oz. can chopped green chiles, drained
  • 1/4 cup picante sauce
  • 12 round buttery crackers, crushed
  • 4 1/2 teaspoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon smoke-flavored cooking sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds lean ground beef
  • 1/2 pound ground pork sausage
  • 6 slices Pepper Jack cheese
  • 6 sesame seed hamburger buns, split
  • Garnish: lettuce leaves, sliced tomato


In a large bowl, combine first 8 ingredients. Crumble beef and sausage over mixture and mix well. Form into 6 patties. Grill, covered, over medium heat for 5 to 7 minutes on each side, or until no longer pink. Top with cheese. Grill until cheese is melted. Grill buns, cut-side down, for one to 2 minutes, or until toasted. Serve burgers on buns, garnished as desired.


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Backyard Big South-of-the-Border Burgers recipe