Southwest Burger

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Southwest Burger to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Southwest Burger, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 Arnold® 100% Whole Wheat
• Sandwich Thins® roll
• 1/4 pound 96% lean ground sirloin
• 1 teaspoon grill seasoning
• 1 teaspoon fresh cilantro,
• chopped
• 1 teaspoon scallion, chopped
• 1/2 slice reduced-fat pepper jack
• cheese
• 2 teaspoons ketchup
• Hot sauce
• 1 slice tomato
• 1 slice red onion
• 1 slice avocado
• Red leaf lettuce

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Pre-heat grill or non-stick skillet to medium-high

Step 2: Technique & Execution

In a small bowl, combine ground sirloin, seasoning, cilantro and scallions and form into a patty about 1/2-inch thick

Step 3: Technique & Execution

Grill patty 3-4 minutes each side

Step 4: Technique & Execution

At the last minute of cooking, top patty with pepper jack cheese

Step 5: Technique & Execution

Spread one side of the Sandwich Thins® roll with ketchup and sprinkle hot sauce to taste

Step 6: Technique & Execution

Assemble sandwich by topping patty with sliced tomato, onion, avocado and lettuce.