Cowboy Cheeseburgers

These cheeseburgers take a Tex-Mex turn that ditches the bun for a warm flour tortilla and trades the usual American cheese for melted mozzarella. The seasoning blend of cumin and coriander shifts the flavor profile southwest, giving each burger a smoky, almost taco-like character.

Mixing minced jalapeno and onion directly into the ground beef is the move that makes these. The pepper distributes its heat throughout the patty rather than just sitting on top, and the onion melts during cooking, basting the meat from within. Use extra-lean ground beef as the recipe specifies. The added moisture from the vegetables compensates for the lower fat content.

Forming patties without compacting the meat is the technique most home cooks miss. Press the meat together just enough to hold its shape. Tightly packed patties turn dense and tough on the grill, while loosely formed ones stay tender and juicy.

The quarter-inch patty thickness might feel thin, but it’s intentional. Thinner patties cook faster, develop more crust on the outside, and fit a tortilla wrap better than a thick burger would.

Warm the tortillas before assembly. A few seconds in a dry pan softens them and makes them pliable enough to fold around the burger without cracking.

Chef Tips

• Don’t press down on the patties while they cook. Pressing forces the juices out and gives you dry burgers.
• Toast the cumin and coriander in a dry pan for 30 seconds before grinding to deepen their flavor.
• Use mozzarella from a fresh ball rather than pre-shredded for better melt and creamier texture.
• Add sliced avocado or guacamole for richness that pairs beautifully with the spices.

Variations

• Substitute pepper jack cheese for the mozzarella for added heat.
• Use ground turkey or chicken for a lighter version, adding 1 tablespoon olive oil to the mix.
• Serve open-face on the tortilla as a tostada-style burger with all the toppings piled on top.