National Burger Month Day 5: Cinco de Mayo Burger

As weird as it is for a couple of non-Mexicans to put together a bunch of stuff that some American magazine calls Mexican in order to celebrate Cinco de Mayo, we went ahead and did so anyway-- especially since the source of this great idea was Good Housekeeping Better Homes and Gardens magazine, the ultimate arbiter of culture. (I have this picture in my mind of the tourguide at the Alamo from Pee-Wee's Big Adventure, talking about tor-tee-yas) At least we didn't call our stuff "Mexican ketchup" as Good Housekeeping did theirs. We actually didn't use their recipe, instead improvising for most of the way.

Formula: Burger + Salsa + Tequila = Fun

A pound of ground chuck
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 teaspoon chopped cilantro
1 teaspoon tequila

1 cup chopped tomato
1/2 cup chopped onion
1/3 cup chopped avocado
1/3 cup chopped cilantro
1 clove minced garlic
1/2 teaspoon minced jalapeño
1/4 teaspoon salt
2 teaspoons tequila (or to taste)

Cazadores Reposado

Cinco de Mayo Burgers!!!!

I had my burger untouched by cheese. Andrea had hers with a soft, white cheese that she melted on the burger two minutes before it was done.

At first bite, I wasn't quite sure what to make of this concoction. The burger had a smoky, chili-pepper taste and had a pretty nice kick. The salsa was great. The Cazadores had a very clean taste so it didn't overpower the other tastes in the salsa. The salsa was delicious and I wouldn't mind having it again, even without the burger. In the end, after I got through the little cognitive puzzle of putting together tequila, salsa and burger, I realized I had a winner in hand (and mouth). The burger was a bundle of complex goodness.