Mexican Platter Burger
|French bread loaf||2 Pound (1 Round Leaf)|
|Butter/Margarine||1⁄4 Pound, softened (0.5 Cup)|
|Chili powder||1 Tablespoon|
|Taco sauce||1⁄4 Cup (4 tbs), prepared|
|Instant minced onion||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Chili powder||2 Teaspoon|
|Oregano leaves||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Lean ground beef||2 1⁄2 Pound|
|Thinly sliced cheddar cheese||8 Ounce|
Using a long, serrated knife, cut bread in half horizontally.
In a small bowl, beat butter and the 1 tablespoon chili powder until blended; spread evenly over cut sides of bread.
Set bread aside.
Also prepare toppings and set aside.
In a large bowl, combine taco sauce, onion, garlic, the 2 teaspoons chili powder, oregano, cumin, salt, and beef; mix well.
Turn meat mixture onto a large baking sheet lined with wax paper; pat into a round patty 1 inch wider than bread
Holding both ends of baking sheet, invert meat patty onto a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Lift off wax paper.
Cook for about 7 minutes, then turn.
To turn, use 2 rimless baking sheets.
Using one baking sheet as a pusher, slide patty onto second sheet.
Then hold patty between baking sheets invert sheets to flip patty.
Slide patty back onto grill, cooked side up; overlap cheese slices on top.
Continue to cook until done to your liking; cut to test (about 7 more minutes for medium-rare).
Slide cooked burger back onto one baking sheet; keep warm.
Place bread halves on grill, cut side down, and heat until lightly toasted.
Cut top half of bread into wedges keep warm.
Slide burger onto bottom half of bread.
Arrange toppings over burger.
Cut into serving-size wedges; accompany with bread wedges.