Cheeseburgers
Southwest Caesar Burgers
Prep Time: 30 min | Cook Time: 15 min | Calories: 1148
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Prep Time
30 min
Cook Time
15 min
Calories
1148
Fire up the grill and give your next barbecue party some Southwestern flair with these Tex-Mex beef burgers topped with Sargento® Sliced Colby-Jack Cheese and a slew of chopped garden-fresh garnishes tossed in a soothing coat of Caesar dressing and piled high between hearty toasted buns.
Ingredients
- 1 red bell pepper
- 1/2 medium red onion, sliced
- 2 fresh ears of corn
- 4 cloves garlic
- 1 jalapeno pepper
- 1 Tbsp. olive oil
- 3/4 cup prepared Caesar salad dressing
- Zest and juice of 1 lime
- 1/2 tsp. salt
- Fresh ground pepper
- 4 (6 oz.) beef sirloin patties
- Sea or kosher salt
- Fresh ground pepper
- 2 cups sliced romaine lettuce
- 8 slices Sargento® Sliced Colby-Jack Cheese
- 1 avocado, peeled, seeded and sliced
- Tortilla chips, broken
- 4 hamburger buns
Directions
- Preheat oven to 400°F. In a roasting pan, place red bell pepper, onion, corn, garlic and jalapeño pepper. Toss well with oil and place in oven. Cook, turning occasionally, until all items are lightly toasted on the outside, about 20 minutes. Remove and allow to cool at room temperature. Peel, seed and slice bell pepper and jalapeño. Slice red onion and cut corn off cob. Set aside. In a blender, combine Caesar dressing, lime zest and juice, roasted garlic, jalapeño, salt and pepper and process until smooth. Chill in refrigerator.
- Preheat grill on medium-high heat. Season beef patties with salt and pepper and place on grill. Cook 8 minutes; turn. Cook about 7 minutes more to internal temperature of 160°F. Top each burger with 2 slices cheese and allow to melt. Toast buns lightly.
- In a mixing bowl, combine romaine, dressing, avocado, red bell pepper, corn, cilantro, onion and tortilla chips. Toss lightly. Place burgers on buns. Top with romaine mixture and serve.
