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Posole Burger with Lime Cilantro Slaw

This burger is a great representation of the Hispanic culture in the South, especially Texas. Growing up in a Hispanic family, I was fortunate to try diverse foods and flavors, with posole being one of my absolute favorites. Posole is a simple Mexican soup of either pork or beef and hominy with fresh toppings such as raw cabbage, onions, and lime juice. This burger has all the flavors of the tradtional soup without needing the bowl or spoon!


2 cups shredded cabbage
1/2 cup onion, cut into thin slices
1/4 cup chopped cilantro
1/4 cup Mojo marinade
1 tablespoon fresh lime juice
2 pounds ground chuck
2 tablespoons chili powder
1 ½ tablespoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon vegetable oil
1/2 pound Pepper Jack cheese, sliced thinly into 12 slices
6 Kaiser rolls


Preheat grill to medium high.

In a medium bowl, combine cabbage, onion, cilantro, Mojo marinade, and lime juice. Reserve in refrigerator.

Without over mixing, mix ground chuck, chili powder, oregano, salt, pepper, garlic powder, and onion powder and form into 6 patties.

When grill is ready, brush grill rack with vegetable oil, and place patties on grill. Cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place 2 cheese slices on each patty during last 3 minutes of grilling.

Take top half of each bun and scoop out small amount of bread from inside to make a small well. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.

To assemble burgers, place one cheese-topped patty on each bun bottom. Top burger with lime cilantro slaw and fit bun top over so that the slaw fits into the well. Serves 6.


For some reason, my explanation for this being a great local burger did not show up when I went to the submit screen. Hope it makes it to you! Thanks!