The trick is to smoke the meat and not make the meat smoke
Date: May 19, 2007 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The burgers receive a S.W. style rub 2 hrs before grilling
The Southwestern style rub is 10 herbs &spices total
The ingredients are measured & ready to mix
The finished Southwestern. style rub
The burgers are rubbed and refrigerated for 2 hours
The ingredients for the Pico di Galo
Tomatoes, red onion, chives, parsley, EVOO salt & pepper
The Pico di Galo ingredients are ready to mix
The finished Pico di Galo sits out for 1 hour at room temp.
The ingredients for the spicy Texi-Ranch dressing
4 herbs are combined with buttermilk, mayo & vinegar
The fresh herbs are parsley, scallions, garlic & chives
The ingredient are about to be blended
A pinch of chile powder, black & cayenne pepper
The finished Texi-Ranch dressing
Grated cheddar & pepper jack cheese
Meat, tortillas, toppings & grill tools ready to go outside
This sheet pan makes a good tray & work surface
I premixed the cheese, bacon & Pico di Galo for 2nd batch
The burgers are on the grill, the tortillas on the griddle
The burgers are turned after 5 minutes
The tortillas on the griddle receive cheese & bacon
The bottom half - tortilla, lettuce & Texi-Ranch dressing
The top half - tortilla, shredded cheese & bacon
Assembled & ready to eat. One is a complete meal by itself
This is an amazing combo of complimentary flavors
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I tried this burger at an Applebee’s restaurant and I just had to make it for myself. The burger receives a Southwestern rub and is served on two tortillas. The lower tortilla has shredded lettuce and a spicy Texi-Ranch dressing. On top is a mix of shredded cheddar & pepper jack cheese, bacon and Pico di Galo. This makes for a tasty spicy burger that is extraordinary.