Southwestern Cactus Burger

Southwestern Cactus Burger

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Southwestern Cactus Burger

wine DRINK PAIRINGS
Chapulin cocktail (Reposado Tequila, Mezcal Del Maguey, fresh grapefruit & lime juice with muddled cilantro) or a Rose Wine from Provence (Loire Valley)

This burger recipe balances the richness of the burger meat (particularly Kobe beef) with smokey/sour grilled nopalitos (sliced nopales, aka cactus pads). Roasted peppers increase the smokey flavor still further while bringing a slight savory heat, and all the flavors are smoothed together with creamy guacamole and tangy sheep’s cheese.

INGREDIENTS
  • Burger Patties (we used Kobe Beef Burgers)
  • 1 Cactus Pad per three servings
  • 1 large piece of Roasted Red Pepper per serving (either jarred or homemade)
  • Lime Juice, freshly squeezed
  • Aged Sheep’s Cheese (we used Garrotxa)
  • Burger Buns (we recommend Brioche Buns)
  • Your favorite Guacamole (or try our guacamole recipe)
  • Salt

DIRECTIONS

1

Season the cactus pads with salt and a little lime juice. Coat them with oil and grill them (how to grill cactus pads).
2

Thinly slice the sheep’s cheese.
3

Start grilling the burgers (best way to grill burgers).
4

Once the bottom of the burgers has grilled, flip them and top each with a few slices of goat cheese and a piece of roasted pepper.
5

Once the burgers have finished grilling, put them on the brioche buns and top them with the guacamole and sliced cactus pads. Serve.
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