For the Mexi burgers
- 1 lb buffalo (or ground beef)
- 1 (6oz) can of green chiles
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chipotle red pepper (or chili powder)
For the toppings–
- 1 package mushrooms
- 1 red onion, thinly sliced
- 1/2 14oz jar of roasted peppers, sliced
- 2-3 tablespoons coconut oil
- 1/4 teaspoon chipotle red pepper or chili powder
- 1/2 teaspoon red pepper flakes
- salt and pepper, to taste
For the Avocado Roasted Red Pepper sauce
- 2 avocados
- 1/2 14oz jar of roasted peppers, sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 lemon, juiced
Preparation
Ok, so grab a sauce pan or skillet and add a bit of coconut oil to it, along with your sliced onions. Let those guys caramelize, stirring them randomly so they don’t burn.
Now grab another skillet, add your coconut oil, mushrooms, roasted peppers and spices and let those cook down for a while.
NOW make your burger patties. Grab a large bowl, add the meat, spices, and green chiles to it and mix thoroughly. Once the burgers are formed, add them to a large greased skillet. If you don’t want to skillet them, cook them on the grill you jerk. I covered them with a lid to help them cook a bit quicker. Cook for about 5-6 minutes/side depending how thick they are.
Last thing, while the burgers are cooking, make your avocado sauce. It’s insanity. Pull out your food processor, add all ingredients for the sauce to it and puree until smooth. This sauce is almost like a cheese sauce. But without the bloat and gas. How great is that?
Once your toppings are cooked, your burgers are cooked to perfection, and your sauce is silky silky smooth (I hope you said silky in a seductive voice like I did), stack it all up. Burger, sauce, toppings, then some sliced avocado on top. More fat = happier Juli. And bigger butt Juli, so happier Juli once again.
