Acapulco Cheeseburgers

Acapulco Cheeseburgers with Cilantro-Lime Fries

1 Roma Tomato
1 shallot
5 Cilantro sprigs
1/2 lime
2 Tbsp mayonnaise
1/2 tsp Chipotle powder
1 large potato, peeled
Olive Oil
Kosher Salt and Pepper
2 Brioche Buns, split
10-12 oz ground chuck
3 oz shredded Chihuahua cheese (or Monterey Jack)

Preheat oven to 450^F.  Line a baking sheet with foil and spray with cooking spray.  Set aside.

For Fries:  Cut potato into 1/4" sticks.  Place on prepared baking sheet and toss with 1 tbsp olive oil, 1/4 tsp salt and a pinch of pepper.  Bake 30-32 minutes, tossing fries every 10 minutes, until golden brown.

While potatoes are cooking, core tomato and cut into 1/2-inch dice.  Peel and halve the shallot and cut into 1/4-inch dice.  Mince cilantro leaves and stems.  Zest the lime and juice.  Form the ground chuck into 2 (5-inch) patties and season with salt and pepper.  Set aside.

For Chipotle Mayo:  Combine mayonnaise and chipotle powder until well mixed.  Cover and refrigerate until ready to use.

For Pico de Gallo:  Combine the diced tomato, diced shallot, 1 tsp lime juice (or to taste), half the cilantro and salt and pepper to taste.  Set aside.

For Burgers:  Heat a large non-stick skillet over medium heat.  Drizzle cut sides of buns with a little olive oil. Place buns, cut side down in hot skillet and cook until lightly toasted, 2-3 minutes.  Set buns aside and add the beef patties to the hot pan.  Cook until lightly charred and beef reaches minimum internal temperature of 160^F, 3-4 minutes per side.  Divide Chihuahua cheese between each burger, cover pan and remove from heat until cheese is melted, 2-3 minutes.

Remove potatoes from oven and garnish with remaining cilantro and the lime zest.

Spread the Chipotle Mayo on the bottom bun and add a burger patty on top of mayo.  Top with a serving of pico de gallo and the remaining bun half.   Serve with fries.

Excellent burger and the fries were delicious!