TEXICAN BURGER

Today, let’s discuss phobias. My phobia is bugged. They are disgusting. They are disgusting. They can kill me, I think. It’s absurd, but I can’t stop myself.

I wouldn’t say I like spiders in particular, and especially those that live on the white walls of my bedroom. There was once a spider that was attached to the wall where my dresser hung. I tried to kill the spider but chickened out. I swiped the spider so it fell back behind the dresser. I was crying hysterically and freaked out. I called Jason (we had only been dating for one month) and told him this spider would “Kill Bill me” in my sleep. He bought me a hamburger at In-N-Out to make me more comfortable.

Burgers! Now, let’s move on to something more pleasant: burgers. Home-made refried beans. Avocado slices. You can’t forget about the melted Monterey jack jalapeno cheese. It’s a lot of “hands,” but I think you get the point. These burgers have a lot of amazingness. You’ll want every bite with a cold drink.

INGREDIENTS

• Four ground beef patties
• To taste, add Kosher Salt and freshly ground Black Pepper
• Half a cup of Monterey Jack cheese
• Toasted four split burger buns for serving
• Refried beans 1/2 cup
• For serving, 1 California avocado, halved, seeded. Peeled.
• Roma tomatoes, diced
• Red onion diced to 1/3 cup
• Jalapenos, seeds, and diced: 1-2
• Use two tablespoons of chopped cilantro
• Freshly squeezed lime juice, one tablespoon
• Taste Kosher Salt

DIRECTIONS

Combine tomatoes, onions, cilantro, jalapenos, and lime juice in a small bowl. Salt to taste.

Sprinkle each patty to your taste with salt and black pepper.

Heat a large pan over medium-high heat. Cook patties in a large skillet until they are browned, cooked through, and medium rare. This should take about 3-4 minutes on each side. Flip only once. Cover each patty to melt the Monterey jack cheese at the last minute.

Serve the burgers in rolls over a bed of refried beans and top with avocado, jalapeno, and pico de gallo.