The Vixen Burger
"It has been said that the way to a man's heart is through his stomach. That is certainly the case with this burger that was dreamed up by the Mixin Vixen's during ZWTIII. This is a Texas Man size burger that is sure to please. It makes a fantastic starlight meal on the trail for 2 accompanied with home fries and cowboy beans. Enjoy because we sure had fun developing it!"
photo by diner524
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
2
ingredients
- 1⁄2 lb lean ground beef
- 1⁄2 cup white potato, grated (approximately 1/2 medium potato)
- 1 teaspoon dried ancho chile powder
- 1⁄2 medium onion, sliced thick
- 1⁄4 lb mushroom, washed, sliced
- 2 -3 teaspoons olive oil
- 1⁄4 cup barbecue sauce, plus
- 2 tablespoons barbecue sauce (Stubbs is great!)
- 2 slices monterey jack pepper cheese
- 2 -4 tablespoons jalapeno relish (The prototype was made using Jalapeno Relish.)
- 2 slices tomatoes
- salt, to taste
- pepper, to taste
- 4 slices Texas toast thick bread
- 2 tablespoons butter, melted
- 1⁄4 teaspoon garlic powder
- Dijon mustard
directions
- In a bowl mix together the ground beef, grated potato and ancho chili powder.
- Shape mixture into 2 Texas size burgers; season to taste with salt and pepper.
- Heat the grill and place the burgers on to sizzle; baste with barbecue sauce.
- Cook the burgers until desired degree of done, turning once only.
- When burger is almost done, spray a grill basket or skillet with non-stick cooking spray; drizzle the mushrooms and onions with olive oil, add to the basket and grill for 2 to 3 minutes.
- Spread the Texas toast lightly with butter and place on hot grill to toast.
- To assemble the burger, spread the untoasted side of bread with barbecue sauce (Stubbs if you got it), Dijon mustard, placing the cooked burger on the sauce, top with sliced cheese, grilled onions, sautéed mushrooms, jalapeno relish and last but not least a tomato slice; place the other slice of toast on top and open wide!
- Enjoy.
- Please note that the cooking times are approximate. Cook the burger to your desired degree of doneness, rare, medium, well, or burnt.
Questions & Replies
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Reviews
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I had this burger for lunch today!! This is definitely not for the faint of heart like Pan Nam said, a little tooo spicey for me, and I cut back on ancho chile powder and didn't use the jalapeno relish. I loved the added potatoes and onion to the burger. I couldn't really taste the bbq sauce. I used regular mustard and loved the garlic toasted buns. Great burger!!!! -
This burger was GREAT! My DH and I are both stuffed to the gills. We added some red bell pepper to the mushrooms and I also sauteed them inside in butter. We had no sogginess in the burgers at all. The chili powder was an awesome touch! All we hadf was sliced jalapenos, and I thought they worked very well. Definitely going to be making this again. -
Hot diggedy, this is a five napkin - I mean star burger. I adapted the recipe to my lower fat habits (plus indoor cooking) and the results were scrumptious. My main substitutions were to cook the onions and mushrooms with butter flavored cooking spray. Same for the treatment of the bread - a 2pt bun in my case. There are a lot of different flavors here but they do work well together. Would have never considered mixing BBQ sauce with mushrooms until now. Be forewarned, the burger is huge and messy. Couldn't finish it but enjoyed trying. Thanks my Vixen friends.
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My hubby and I both enjoyed this burger. I used ground turkey so the shredded potatoes in the meat was a really nice binder. I read the comments on the soggyness and rung the shredded potatoes of any water before adding I also added the dijon and fresh Jalepeno to the meat. Thanks for a new twist way to make a burger! -
This was a very tasty burger! I also had a bit of sogginess happen for me,even though I toasted the bread.I love using the ancho chile powder in the burger, and I love the mushrooms and onions! Good job Guys!
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Tweaks
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Hot diggedy, this is a five napkin - I mean star burger. I adapted the recipe to my lower fat habits (plus indoor cooking) and the results were scrumptious. My main substitutions were to cook the onions and mushrooms with butter flavored cooking spray. Same for the treatment of the bread - a 2pt bun in my case. There are a lot of different flavors here but they do work well together. Would have never considered mixing BBQ sauce with mushrooms until now. Be forewarned, the burger is huge and messy. Couldn't finish it but enjoyed trying. Thanks my Vixen friends.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
