Disclosure: I received product samples from Spicely Organic, Gourmet Garden, Pirate Jonny’s, and T.lish to create recipes for #HotSummerEats. All recipes and opinions are my own.
It’s time for some #HotSummerEats!
For me, summertime is all about grilling, so I’m declaring this week burger week! Each day this week, you’ll find some delicious burgers on the blog, complete with a complementary side salad, as well as some drink suggestions!
Let’s get started!
The first burger up is a fantastic Tex Mex Burger. It’s loaded with BBQ flavors and guacamole. It absolutely screams summer! Try adding a refreshing Strawberry Margarita for adults or a Cucumber Melon Refresher for the kids for a bright summery punch.
Here’s a bit about each of the #HotSummerEats sponsors I’ve used in today’s recipe.
Spicely Organic BBQ Seasoning
Spicely Organics provides 100% pure, organic spices. The BBQ seasoning and smokey and delicious. It’s perfect as a dry rub or in marinades.
Gourmet Garden Herbs
Okay, I am in love with Gourmet Garden Herb Pastes! They are the perfect solution to having garden fresh herbs when herbs are out of season (or super expensive at the grocery store!)
Pirate Jonny’s Guava Girl Grilling Sauce
The sauce has a delightful punch of guava, and when combined with the rest of the ingredients, tastes like a beautiful sweet BBQ sauce. It’s the perfect burger or salad topping and also works as a delicious pork chop marinade.
I used chipotle vinaigrette to dress my salad (it was perfectly balanced and not to spicy) but it would also be amazing as a steak marinade (in fact, that’s my Father’s Day plan!)
Tex Mex Burger
1 lb ground beef
¼ cup dry bread crumbs
Salt & pepper
1 tbsp BBQ seasoning (such as Spicely Organic BBQ Seasoning)
2 cloves garlic, minced (or Gourmet Garden Herb Paste)
½ tsp oregano (or Gourmet Garden Herb Paste)
1 tbsp cilantro (or Gourmet Garden Lightly Dried Herbs)
Sweet BBQ sauce (such as Pirate Jonny’s Guava Girl)
Romaine Lettuce, chopped
Tortilla chips, crushed
Chipotle Vinaigrette (such as T.lish)
Preheat the grill or frying pan.
Place the burger ingredients in a large bowl, using your hands to mix until combined.
Divide the meat mixture in ¼ lb patties, using your thumb to create a slight indent in the center to ensure even cooking.
While the burgers cook, lightly butter the split sides of the buns and toast over a hot skillet. Set aside.
Toss the romaine with Chipotle Viniagrette. Top with corn and crushed tortilla chips.
To build the burgers, spread 2-3 tablespoons of guacamole over the bottom bun. Top with a burger, cheddar, sweet BBQ, corn, and jalapeños and serve.
Disclaimer - Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny's, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.