Bun-less Tex-Mex Burgers & Grilled Asparagus
Day 2 of grilling on The Big Green Egg for this season - so exciting! Last night I decided to make a new version of a burger (without the bun since we are trying to be a bit more healthy this week). This came out full of flavor and I didn't even miss the bun! You could get creative with the fillings, but this go around I went the Tex-Mex route. You could serve this with any side really, but we just grilled up some asparagus on the grill. This was super quick to whip up and perfect for a week night meal, or a weekend cook out! Enjoy!
Serving Size: 3 large burgers
1 pound 90% ground sirloin
1/4 cup shredded mexican cheese (1/2 of this mixed in burgers and 1/2 put on top after grilling)
1 garlic clove, minced
1 tb shallot, diced
1 tb olive oil + drizzle for the ground sirloin
NOTE: For the spices, I just eyeballed this, so I'd suggest doing the same
dash of cumin
dash of chili powder
dash of onion powder
dash of garlic powder
dash of salt
dash of pepper
canola oil (enough to brush on outside of burgers)
guacamole (I always use fresh)
salsa (I love a chipotle black bean salsa)
asparagus (I used about 10 spears which were thick)
dash of salt and pepper
1 tb olive oil
In a small saute pan, heat 1 tb olive oil and cook the onion and garlic over medium-low heat for approximately 2-3 minutes. Set aside. In a large mixing bowl, combine the sirloin, cheese (only half of the portion), garlic + onion mixture, drizzle of olive oil (since you're using a lean ground beef), cumin, chili powder, onion powder, garlic powder, salt and pepper. Form into patties about 1 inch thick (or thinner if you prefer). Brush each side of the burger with a little canola oil so that it won't stick to the grill. Grill at 450 for approximately 4 minutes per side (for medium). Top with your favorite fixings!
Asparagus: Break the spears at their natural breaking point. Toss with the olive oil, salt, and pepper. Once the burgers are done, throw the asparagus on for approximately 4 minutes, turning occasionally.