Your New Favorite Burger: Add This Olive Stuffed Enchilada Burger With Tomatillos

Written by Published on in Burgers, Main Courses
Jump to Recipe

RECIPE VIDEO

Most Thursday’s, there is my usual lunch plans and date with my sister. So with that being said, I enjoy coming up with both new and exciting recipes but more importantly scrumptious foods that not only she and I can enjoy but for you too as well.

Here is an amazing new burger recipe that I’m absolutely confident will become a new favorite of yours as well as your family and friends.

Below I have included a shortcut of steps toward making one of the most flavorful burgers I have ever eaten myself and or that’s been made by me or anyone else for that matter.

Now this is not to toot my own horn. I was simply fortunate enough to put together a combination of products and ingredients that worked exceptionally together. However, don’t take my word for it only, make it and see for yourself why this will become a new burger favorite—Olive Stuffed Enchilada Burger with Tomatillos.

SHORTCUT OF STEPS

A pound of grass-fed beef.
Season with packet or 1 tablespoon Sazon Goya.
Season with garlic powder, salt and pepper.
Gently work in 2 tablespoons of the olives.
Get ready to fry when oil is hot.
Drain burgers on paper towels.
Return cooked burgers to hot enchilada sauce.
Sauté and warm tomatillos and red onions for a couple minutes. Then add cilantro.
Open-faced Olive Stuffed Enchilada Burger. NOTE: Grass-fed burgers shrink when cooked, therefore make them larger to accommodate the bun size. I had to add half of another burger as pictured in the photo above.
Side profile of enchilada burger.
Enjoy enchilada burger with jalapeño and lime chips.
Print

Olive Stuffed Enchilada Burgers With Tomatillos

This burger is so darn good, it’s like there’s a Mexican fiesta going on in your mouth and a flavor bomb with every single bite!

Course Main Course
Cuisine American, Burgers
Keyword burger recipes, burgers, enchilada burgers, olive stuffed enchilada burger, tomatillos
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 1 pound Ground Beef grass-fed
  • 1 packet or 1 tablespoon Sazon Goya
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 3 or more Tomatillos sliced
  • Red Onion slices
  • Cilantro garnish for inside of burger
  • 7 oz Red Enchilada Sauce brand of choice
  • 1 tbsp Olive Oil or other oil for frying burgers
  • 1/2 tbsp Olive Oil or Butter for sautéing veggies

For the bun sauce

  • 3 tbsp Enchilada Sauce reserved from cooked burgers
  • 1 tsp Dijon Mustard for bun sauce
  • 1 tbsp juice Squeeze from half a Lime
  • Salt and Pepper sprinkle
  • Jalapeño Cheese slices

Instructions

  1. Heat up oil in a medium skillet.

  2. Season burgers with Sazon Goya spice packet (which is about 1 tablespoon) garlic, salt and pepper.

  3. Gently work in by hand 2 tablespoons of the olives into the ground beef. Make an indentation in the center of the patty to help prevent the meat from shrinking to much. However, grass-fed beef tends to shrink more than other beef that have not been grass-fed.

  4. Fry the burgers on medium heat until almost but not completely done. Set aside and allow the burgers to drain on paper towels.

  5. Remove the oil from the pan and add the enchilada sauce. Allow it to warm up before returning the burgers back to the pan. Once hot, add burgers back into the skillet and cook for only 3 to 5 minutes. Remove from heat and set aside.

  6. In a small, pan add 1/2 tbsp of oil or butter.

  7. Sauté the sliced tomatillos and red onions in oil or butter for only a couple minutes just to warm and to allow onions to slightly tenderize.

To assemble

  1. Place some of the pan sauce in a small bowl. Stir in a tablespoon of Dijon mustard, a squeeze of half of a lime (optional) and a sprinkle of salt and pepper.

  2. Spread a teaspoon of sauce on both halves of bun.

  3. Place Jalapeño cheese slice on upper bun half.

  4. Add stuffed burger to upper bun half on top of the cheese slice.

  5. Top the lower half of bun with the sautéed tomatillo, onions and cilantro.

  6. Close up and join the two burger halves and enjoy!

Recipe Notes

Whenever possible, choose organic ingredients. 

Comments are closed.