It’s the last day of Meat Week!
I miss the burgers already.
Today’s recipe is inspired by the local cuisine here. Sonoran hotdogs are kind of a big thing here, and pretty much only here.
They even featured them on the Tucson edition of Man vs. Food!
A Sonoran hotdog is a bacon-wrapped hotdog topped with pinto beans, onions, tomatoes, mustard, jalapeno sauce, and mayonnaise.
When we first moved here, I was so excited to try these! I mean, you read that the base of it all is a bacon-wrapped hotdog, right?!
Well, it turns out that the bacon kind of gets lost in these guys. The flavors were all really good (except a little too spicy for my poor tongue!), but I was really wishing for the bacon to have a more prominent presence.
So, when I was brainstorming burger ideas for Meat Week, I decided to take the flavors that I love in the Sonoran hotdog and transform them into burger form.
And, oh-my-heavens, I’m glad I did!
I could taste every individual ingredient (except I left the jalapenos off of mine!) and they meld into a perfect harmony of flavors of the desert, bringing to mind brilliant pink and orange sunsets, howling coyotes, and warm summer monsoons.
If you know me at all, you know that I don’t talk about things I like about Tucson very often (I’m a Colorado girl!), so the fact that this burger causes me to dwell on the things I love here?
Well, it pretty much makes it a magical burger.
- 1 lb ground beef
- 1 Tbs dry enchilada sauce mix
- 2 Tbs diced onion
- 1 tsp Worcestershire sauce
- 4 slices cheddar cheese
- 8 strips of bacon, cooked
- 1 (15 oz) can pinto beans, drained and rinsed
- a dash of salt and pepper
- 1 small tomato, diced
- 2 Tbs diced onion
- 2 Tbs diced jalapenos
- 4 hamburger buns
- Mix together the meat, enchilada sauce mix, onion, and Worcestershire sauce.
- Divide mixture into 4 even pieces and shape each piece into a patty.
- Grill, covered, over high heat for 5-8 minutes per side, or until meat temperature reaches 160 degrees.
- While burgers are cooking, heat the beans according to package instructions, seasoning with salt and pepper.
- Place one slice of cheese on each burger, close the cover on the grill, and let the cheese melt for about a minute.
- Remove patties from grill.
- Place each patty on a bun, top with 2 slices of bacon, pinto beans, diced tomato, onion, jalapeno, mayo, and mustard.