In my best Don LaFontaine voice: In a time when the cheeseburger was set in stone … There was a burger that aspired to be more. Provocative … Inviting … Out of this world.
Yes. Seriously. The El Gran Supremo is that cheeseburger.
It has every element — the beefy, salty, cheesy, crunchy, buttery and spicy. You know you want to try this. And if you can think of a better name for this three-handed feast, I’ll change its name in your honor. Just send me an email.
The Ultimate Tex-Mex Cheeseburger (El Gran Supremo)
- 2 lbs – Ground beef (75/25)
- Kosher salt and freshly ground black pepper
- ½ lb – Bacon, halved and cooked crisp
- 16 slices – Pepper Jack Cheese
- 2-3 Avocados, thickly sliced
- 2 cups – Cole slaw mix (cabbage/carrots)
- 1 – Sweet red bell pepper, seeds/membrane removed, thinly sliced
- Zest and juice of ½ lime
- 1 TB – Fresh Cilantro, chopped
- 2 TB – Mayonnaise
- 2 tsp – Kosher salt
- 1 tsp – Freshly ground black pepper
- ½ tsp – Chile powder (preferably Ancho)
- Tortilla chips
- 8 Hamburger buns/rolls – Toasted
- Tomato salsa or Mexican hot sauce (optional)
- Combine mayonnaise, lime zest and juice, salt, pepper and chile powder.
- Add cole slaw mix, sweet pepper slices and cilantro.
- Mix well.
- Refrigerate for at least 1 hour before making burgers.
- Shape beef into 8 patties.
- Sprinkle each liberally with salt and pepper.
- Over a medium-high grill, cook for about 4 minutes per side.
- On the bottom of each bun, place a slice of cheese;
- Add burger patty, then another slice of cheese;
- Add 2-3 bacon slices;
- Add 2-3 avocado slices, then hot sauce/salsa (if desired)
- Add 2-3 tortilla chips;
- Top with about ¼ cup of the slaw, then the top bun.
- Serve with Mexican street corn and plenty of napkins.