Categories: Burgers

Ingredients

• 1 1/2 cups water
• 2 ancho chiles
• 1 tablespoon olive oil, divided
• 2 garlic cloves
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1 pound 90% lean ground sirloin
• 3/8 teaspoon kosher salt, divided
• 2 medium nopales (cactus paddles)
• 1/3 cup shredded peeled jicama
• 3 tablespoons cilantro leaves
• 3 tablespoons fresh lime juice
• Cooking spray
• 4 (1 1/2-ounce) hamburger buns, toasted

Directions

1. Combine 1 1/2 cups water and chiles in a microwave-safe bowl; microwave at HIGH 2 minutes. Let stand 15 minutes. Remove chiles; discard liquid. Stem and seed chiles. Combine chiles, 1 teaspoon oil, and garlic in a mini food processor; process until smooth. Combine chile mixture, sugar, and next 4 ingredients (through beef) in a medium bowl. Stir in 1/4 teaspoon salt. Divide beef mixture into 4 equal portions. Gently shape each into a 1/2-inch-thick patty.

2. Using a knife, remove needles from nopales; peel nopales, and chop to measure 1 cup. Heat a medium skillet over medium-high heat. Add the remaining 2 teaspoons oil; swirl to coat. Add nopales; sauté 3 minutes or until tender.

3. Preheat grill to medium-high heat.

4. Combine nopales, jicama, cilantro, and juice in a small bowl; sprinkle with remaining 1/8 teaspoon salt.

5. Place patties on grill rack coated with cooking spray; grill 3 minutes. Carefully turn patties; grill 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 1/4 cup jicama mixture and top half of bun.

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