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+ servings

Pepper Jack Burgers with Pico de Gallo

Marla Hingley
You can substitute up to 30% of the meat with finely minced fresh mushrooms. It will add moisture and a rich flavor without tasting like mushrooms.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6

Ingredients
  

Burgers

  • 1 lb ground beef
  • 1 GF Italian sausage casing removed
  • Salt and pepper

Toppings

Buns

  • 6 GF burger buns
  • 1 egg wash* 1 egg white, 1 Tbsp water, pinch salt
  • 1 garlic clove minced
  • Dried or fresh oregnao
  • Dried or fresh thyme
  • Sea salt

Instructions
 

  • Combine meat together using hands then divide 6 portions. Shape into a ball, flattening into a 4 ½” patty, pressing your thumb into the center to form a depression (this will prevent the burgers from bulging as they grill). Season both sides with salt and pepper, then grill until fully cooked.
  • Prepare Pico de Gallo as directed and set aside while burgers are cooking so flavors can blend.
  • To season the buns, brush each bun top with a bit of the egg wash then sprinkle on the remaining ingredients onto each. Broil in oven for a few minutes until the egg wash is dry.

Notes

*instead of an egg wash you can brush with a bit of olive oil, although the toppings will not stick on as well.
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