Growing up in southeast Texas, when you asked someone if they wanted a carbonated beverage, the conversation went something like this:
Me: Do you want a coke?
Not me: Yes.
Me: What kind?
Not me: Dr. Pepper.
Everything was a “coke.” But no one I knew actually drank Coke.
I mostly now call that drink “soda” with the occasional relapse to the “generic” coke. It’s the same for the fridge, which every once in a while gets called an “ice box.” And that gets me the seriously weird “Are you from 1895?!” look.
A similar conversation goes down once a week, on burger night.
Not me: Dinner?
Not me: What kind?
Minimalist. And we’re almost to the point where we can communicate via eyebrow signals and tongue clicks.
We name our burgers based on the toppings. Because it’s fun. And because it quickly sums up exactly what we’re having for dinner when my husband has 3.27 seconds between meetings to check in via text message or IM. The names might be as obvious as The Italian (mozzarella, basil, oven-roasted tomatoes, and pesto mayo) or The Fajita (avocado, grilled onions and peppers) or maybe it’s something a little less obvious to others like The Texican.
The Texican is one of our very, very favorite burgers. It pairs awesomelywith a classic lime margarita (my beverage of choice) or an ice cold [whatever we have on tap in the garage] (my husband’s beverage of choice). It starts with either a fluffy white bun or a Jalapeno Cheddar Bun, and then a flurry of Tex Mex staples like shredded Monterrey jack, Pico de Gallo, refried beans, chipotle ranch dressing, and all the fresh jalapeno slices a person can stand.
The refried bean hater in the house opts for smashed avocado instead and goes a little lighter on the jalapeno. He pays most of the bills and does the dishes so I don’t give him any grief, especially when this is one of the very few meals where he goes for ranch over barbecue sauce
The Texican Burger
A juicy Tex Mex-inspired burger with refried beans, Monterrey Jack, chipotle ranch dressing, and pico de gallo.
- 4 burger buns
- 4 ground beef patties (~1/3 lb each)
- 1/2 cup grated Monterrey Jack cheese
- 1/2 cup refried beans
- Fresh Jalapeno slices
- For the pico de gallo:
- 2 roma tomatoes, seeded and chopped
- 1/3 cup finely chopped red onion
- 1 jalapeno, seeded and finely chopped
- Small handful of cilantro, chopped
- Juice of 1/2 a lime
- Heat your grill to high.
- To make the pico de gallo, stir together all the ingredients in a bowl and set aside.
- Each side of the patties should get a dash of Worcestershire and a pinch of salt and pepper.
- Cook the patties to desired doneness.
- Before removing them from the grill, top each with ~2 Tbsp of grated cheese and let cook 1 minute more to melt the cheese.
- To assemble the burger, spread ~2 Tbsp refried beans on to the bottom bun, top with the cooked burger, fresh jalapeno slices, and a generous scoop of pico.
- Serve with margaritas or beer, alongside chips and a bowl of your favorite salsa.
Yields: 4 servings
Estimated time: 30 minutes