Southwestern Cactus Burger
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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.