RECIPES: Recipe Details

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South of the Border Tamale Burger

I came up for the idea for this burger becuase of my love for mexican food and my passion for grilling. Because of the unusually hot summer weather in Kansas City this summer, I have had to come up with new ways to make grilled burgers not just ordinary. This lead to combing flavors from some of my favorite local Mexican Restaurants - Kansas City has almost as many Mexican Restaurants as it does BBQ.....almost.


Chipolte Peppers- 3 large
Diced Tomato - 1 large
Cilantro - 1 bunch
Fresh Key Lime Juice - 2 Limes
Cornmeal - 2 cups
Milk - 1 cup
Honey - 1/4 cup
1 1/2 lbs. Ground Sirloin
1/2 lbs. Ground Pork Sausage
2 tsp. Fresh Ground Cumin
1 tsp. Chilli Powder
1 tsp. Onion Powder
1 tsp. Salt
1 tsp. Pepper
Marble Cheddar/Jack Cheese - 6 Slices
Fresh Corn Meal Buns


In a medium sized bowl, add: 4 finely diced chipolte peppers, I large fresh tomato seeded and diced, 1 bunch chopped fresh cilantro, squeeze of one fresh lime. Cover and set aside to marinate. In a medium sized bowl, add: Cornmeal, Milk and Honey. Wisk to combine into a thick, spreadable consistency. Cover and set aside. In a large bowl add Ground Sirloin and Ground Pork Sausage, Cumin, Chilli Powder, Onion Powder, Salt and Pepper. Combine ingredients, but do not overwork. Form into 6 equal patties. Grill burgers over medium heat until just done - medium well, but still juicey. Before removing burgers from grill, spread a heaping tablespoon of the cornmeal mixture on the burger and place cheese on top to melt slighhtly. Place burgers on Fresh Corn Meal Bun bottom, top burger with Fresh Chipolte Salsa and place top of the bun. Serve immediately.


The purpose of this particular recipe was to combine two of my favorite types of cuisine while not overpowering the taste of the fresh grilled hamburger. I wanted to make sure that when people tried this burger, they would first enjoy it as a great burger and then recognize the unique blend of flavors. I love to grill and I love a good burger