Experience the deep chile vibe in our Southwest Burger with a cactus kick in the slaw topping.
1 1/2 cups water
2 ancho chiles
1 tablespoon olive oil, divided
2 garlic cloves
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 pound 90% lean ground sirloin
3/8 teaspoon kosher salt, divided
2 medium nopales (cactus paddles)
1/3 cup shredded peeled jicama
3 tablespoons cilantro leaves
3 tablespoons fresh lime juice
4 (1 1/2-ounce) hamburger buns, toasted
How to Make It
Combine 1 1/2 cups water and chiles in a microwave-safe bowl; microwave at HIGH 2 minutes. Let stand 15 minutes. Remove chiles; discard liquid. Stem and seed chiles. Combine chiles, 1 teaspoon oil, and garlic in a mini food processor; process until smooth. Combine chile mixture, sugar, and next 4 ingredients (through beef) in a medium bowl. Stir in 1/4 teaspoon salt. Divide beef mixture into 4 equal portions. Gently shape each into a 1/2-inch-thick patty.
Using a knife, remove needles from nopales; peel nopales, and chop to measure 1 cup. Heat a medium skillet over medium-high heat. Add the remaining 2 teaspoons oil; swirl to coat. Add nopales; sauté 3 minutes or until tender.
Preheat grill to medium-high heat.
Combine nopales, jicama, cilantro, and juice in a small bowl; sprinkle with remaining 1/8 teaspoon salt.
Place patties on grill rack coated with cooking spray; grill 3 minutes. Carefully turn patties; grill 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 1/4 cup jicama mixture and top half of bun.
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