Welcome back to the work week, folks! I had a crazy football-filled weekend (being a Cyclone and Cowboy fan can be hard, but I’m happy to do it!). Then yesterday the office was closed in what must be the desert version of a snow day. The Phoenix valley saw more rain than it ever has (in recorded history), breaking the record set in 1933. I woke to news reports of lots of closed, flooded roads, many, many floating cars and best of all, a notice that work was called off. It was my very first monsoon day! I filled it with work that I did from the comfort of my bed, some recipe testing and blog photo shoots. It was fantastic! What do you do with unplanned days off?
Most people consider Labor Day to bed the end of summer, but technically we have a couple of weeks yet — and here in Phoenix, it will feel like summer for a couple of months still — so it’s time to cram in all those last minute summer grilling recipes. I have quite a few on deck for ya, starting with these Street Taco Hamburgers.
We all know I have a taco problem and now that love is sneaking its way into other foods, like these burgers. I love topping my tacos with shredded cabbage, avocado, pico de gallo and some cheese so I figured I could love them on a burger as well, and boy was I right! Shredded cabbage, a big juicy hamburger, gooey melted Monterrey jack cheese and a dollop of flavor-packed guacamole all on a toasted bun — perfection.
- ½ pound ground beef
- 2 slice Monterrey jack cheese
- ½ cup shredded cabbage
- ½ cup guacamole
- 2 hamburger buns
- Optional: chili powder, cumin
- Heat the grill or grill pan to medium-high heat.
- Season the ground beef with salt and pepper as well as any other seasonings desired such as chili powder, cumin or garlic powder (about ¼ teaspoon each). Press the meat into two even hamburger patties.
- Place the burgers on the grill or grill pan and cook to desired doneness. When the burgers are just about one minute from being done, top each one with a slice of cheese to melt.
- Meanwhile, lightly toast the buns by placing them on the grill or grill pan for two minutes. Top the bottoms with the cabbage, add the burgers and the guacamole then top with the other half of the bun and serve.