Red Gold Summer Grillin’ Burger Contest

Red Gold offered Indy Style watchers the chance to win a Big Egg Grill by asking them to submit their Tomato Burger recipes. We received over 45 entries and have selected 3 finalists with unique recipes to share their recipes with everyone. And one, the grand prize winner, will take home a Large Green Egg grill for the best year round cooking experience.

Spicy Southwest Burgers

 

2 lbs 80/20% ground beef

1/2 lb. Fresh chorizo

2 Tbs. Worcester sauce

2 cloves garlic

2 Tbs. dried onion bits

1 tsp. Kosher salt

1tsp. Spanish Smoked paprika

1 tsp. Ground cumin

1/2 tsp. Dried Oregano

1/2 tsp. Dried Cilantro

1/4 tsp. Red (cayenne) pepper.

1 14.5 oz can Red Gold petite diced tomatoes with green chiles, drained.

1 cup diced onion

3 ripe avocados, peeled, pitted and mashed.

1 lime, juiced

1 tsp kosher salt

1 tsp cumin

Dash red (cayenne) pepper.

10 hamburger buns.

 

1. Mix together ground beef and ground chorizo sausage with Worcester sauce, dried onion, garlic. Form in to 10 even patties.

 

2. Mix the salt, paprika, cumin, oregano, cilantro, and red pepper in a flat dish. Place each hamburger Pattie in the dish and coat thoroughly with spice mix.

 

3. Combine tomatoes, onion, avocado, lime juice, salt, cumin, chili powder, and red pepper. Chill avocado topping before serving.

 

4. Grill burger over high heat for approx. Two minutes per side, Then remove from heat and grill an additional 6 minutes on indirect heat. This can be achieved by using a higher rack found on many gas grills or by placing the coals on only one side of a charcoal grill

5. In the last minute of grilling place buns cut side down on grill. Remove and serve burgers on toasted buns topped with guacamole spread.

Top Burgers with Guacamole

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