Tag Archive: tortilla

Mexican Hamburgers

I grew up in West Texas during the oil boom of the 50’s and 60’s.   The oil flowed like water and everybody who wanted a job had one.  In those days oil field workers worked 24-hours a day, 7-days a week, 365-days a year.  Holidays were hard to squeeze in with family.  We sometimes had Christmas on an alternate day if Daddy was not going to be home.   Wink is 7 miles from Kermit (nothing to do with the frog).  Wink is famous for the “Wink sink hole” and Roy Orbison (He sang Pretty Woman).   We are talking big west Texas oil towns here.  Some of the best tastin’ food I have ever eaten was right there.  Hamburgers as big as a dinner plate at the diner after  football games, Frito pies at the DQ at lunch,  hot dogs and hamburgers at Cook’s store across the street from the elementary school,  soup and a sandwich at the drug store counter at lunch in Jr. High.  Good memories.  I was sick and missed a class reunion.  I guess that’s what got all this started.

Do you know what a Mexican hamburger is?  I (living in El Paso) had never heard of that, but my mother introduced it to us and even took my family to Wink to eat one.  You would have thought they had invented sliced bread.  Those were the talk of the town at afternoon coffee.  I made these more often than grilled burgers for a while.   The little diner where we went to eat these was deserted.  I wasn’t too sure about this, except my mom was a very picky eater and loved good Mexican food.   The plates of food they produced were huge.  Platter size white flour tortillas were spread with refried beans (pinto not black beans) and filled with fajita flavored burgers fried on the flattop griddle, shredded lettuce, tomatoes, grilled onions and green chilies or jalapeños, and cheese.  These were served with sides of guacamole, cream cheese, and salsa.  These are more or less a folded burrito.   But “drippin’ down your elbows” good food!

I sort of “healthified” these, but you don’t have to if you don’t want to.  If my son had been home they wouldn’t have been so healthy.  I made my own refried beans from leftover beans I had cooked by reducing the liquid and mashing them.  I used whole wheat tortillas.  They actually tasted good toasted on the griddle.

Mexican Hamburgers

  • 1 pound ground meat
  • Fajita seasoning blend
  • 1 can refried beans (I made my own from pinto beans I cooked with not so much salt and no lard)
  • grated Cheddar or Monterey Jack or Pepper Jack cheese
  • lettuce shredded (like for tacos)
  • diced tomatoes
  • chopped Hatch green chiles (roasted, peeled and diced)
  • grilled onions
  • salsa (hot or not to your taste) (I used my home canned salsa)
  • sour cream
  • avocados sliced or guacamole
  • sliced pickled jalapenos
  • large flour tortillas (I had whole wheat)

Form the ground meat into patties about 5” long by 3” wide.  Sprinkle with the dry fajita seasoning blend or seasoning of your choice.  Set aside.

Grate the cheese, dice the tomatoes, prepare the avocados.  Set up a serving station with all the burger toppings and sides in small dishes so everyone can make theirs according to their taste.

Fry the patties and allow to form a good caramelized crust on both sides.  Meanwhile toast the tortillas in a non-stick skillet or on a round griddle.  Toast just until slightly crisp and warmed.

Assembly:

  • A layer of beans spread on the entire surface of the tortilla
  • Meat
  • Grilled onions
  • Cheese
  • Lettuce
  • Tomatoes
  • Green chiles
  • Avocado/guacamole
  • Salsa
  • Sour cream
  • Fold over to make a very large taco
  • Several napkins

This will make 4 very large Mexican hamburgers.

 

Sharing this week with:
Growing Home

 

Thursday Favorite Things Miz Helen’s Country Cottage

A Tasty Asparagus Snack

I continue to be surprised by my friend Kathy. She claimed not to cook when I first met her. (16 years ago)  Since then she has remodeled her kitchen and has a grandson who eats a lot, so she claims to have reformed.  We had a little gathering of the coven at her house last week. (I’ll tell you about this little group at a later time. We are entirely harmless.)  She produced a very tasty appetizer that I have told everybody I meet about.  I can’t get it out of my mind, so it will now become an addition to holiday menus because I can’t eat the entire batch by myself, or at least I shouldn’t try.  She tells me they are excellent warmed up too.

Asparagus Roll Ups

  • 1 package 8” flour tortillas
  • 1 package bacon crumbles
  • 1 can asparagus, drained or fresh spears trimmed of the woody pulp
  • 1 small tub spreadable cream cheese
  • Parkay spray margarine
  • Parmesan cheese

 

Spread a generous layer of cream cheese on the tortillas.  Place asparagus and bacon bits down the middle of the tortilla.  Roll up like a log, and place seam-side-down in a baking dish sprayed with non-stick spray.  Spray with Parkay (or brush with butter) and sprinkle with parmesan.  Bake at 350° for 25-30 minutes (till lightly browned)….yum!

Cut them in half and serve warm or at room temperature.  These are great with a good glass of wine. What isn’t?  Right?

 

Looking for something to take to a party?

Are you running around with your hair on fire?  I am.  There is a stack of presents that need to be wrapped, cards to write, parties to get ready for and, oh yeah, work to do.  So, I thought I would stop for a minute and write on my blog :)

Here is a quick and easy appetizer that you can take to a party. Thank heavens for cream cheese! I use bacon and green chiles, but  you are only limited to what is in your pantry.  Chopped olives, green onions, salsa, pepperocini (drained) would all make nice additions or substitutions.