Southwestern Steak Burger

• 1 pound freshly ground steak, such as NY Strip or Ribeye
• 3 Tablespoons Southwestern seasoning (or taco seasoning), use your favorite
• 2 Tablespoons cold water
• Fire-roasted green chilies, peeled, seeded, diced
• Fresh Pico de Gallo
• Freshly made guacamole
• Cotija cheese, crumbled

• Royal Oak® 100% All Natural Hardwood Lump
• Royal Oak® Tumbleweeds
• Fork
• Tablespoon
• Mixing Bowl

1. Combine COLD ground steak with Southwestern seasoning and water in a mixing bowl.
2. Use a fork to work the mixture evenly to distribute the seasoning. Work as quickly as possible to keep the meat cold. Overworking the meat could result in a less desirable texture.
3. Divide meat mixture into 3-4 equal parts and form into balls, then flatten into patties.
4. Cook the burger patties on the grill over Royal Oak charcoal for 3-4 minutes per side, or until cooked to your desired doneness.

To Assemble:

• Toasted waffle
• Fire-roasted green chilies
• Cooked Southwestern Spiced Burger patty
• Fresh guacamole
• Pico de Gallo
• Cotija cheese

1. Toast the waffle bun on the grill or griddle.
2. Spread an even layer of diced, roasted green chilies on the bottom half of the waffle.
3. Add the burger patty, then top with fresh guacamole, Pico de Gallo, and finally cotija cheese.
4. Serve immediately with your favorite beverage.

Chef’s recommendations

1. Smoke the burgers until they reach an internal temperature of 120 degrees, then finish to desired doneness on a hot grill.
2. Ask your butcher to grind fresh steaks for you!