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Mexi-Mozza Burger

Burgers were on our menu for tonight, but I wanted to try something different.  I had a little burger recipe booklet from "All You Need is Cheese" with a Mexi-Mozza in it that I decided to try.  I had the ingredients for the patties, but didn't have the recommended garnish, but I figured I'd give it a go anyway.  I served it with side salad.  I always have a fresh supply of lettuce from my dad's garden and my uncle's garden. 

Before we started eating healthier our burgers used to be massive.  This time I broke out my scales and measured out six 4oz patties...a much more reasonable portion size.  The recipe called for Salsa which made the burgers a little wetter than usual... and made it a little tougher to keep them from falling apart when cooking.  The recipe also called for 1 tablespoon of chili powder and 1 teaspoon of ground cumin which as you can imagine was very strong tasting in the burgers.  As I already said we didn't have the suggested garnishes so we grilled some white onion to go with it, grilled the peppers and I put a little mayo on one of the buns. 

Christian only ate a few bites, not because he didn't like it, but because he had filled up on his salad.  :)  Both me and Millard ate ours but thought that they were just too strong.  Alexander on the other hand loved his!  Its the most burger he's ever eaten!  Who would've thought?

Mexi-Mozza Burger



1 1/3 lean beef
1 clove garlic, chopped
1/4 cup copped red onion (I used white)
1 tbsp chili powder
1 tsp ground cumin
1/4 cup salsa
1 egg
2/3 cup breadcrumbs
salt & pepper to taste


4 to 6 onion buns
8 slices Mozzarella
Grilled peppers
1/3 cup guacamole
2 tbsp sour cream
2 tbsp chopped fresh coriander

Preparations & Cooking

Preheat BBQ to medium-high or the oven to 425 F.  Place beef & patty ingredients in a mixing bowl.  Season to taste & combine.  Divide preparation into four to six parts & shaped into patties.  Reserve.  Cook burgers 12 - 15 minutes turning them over once.  Top cooked patties with mozzarella.  Assemble burgers & top with grilled peppers, a dollop of guacamole and sour cream.  Sprinkle with coriander.


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