The Vixen Burger Recipe

Name: The Vixen Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb lean ground beef; 1/2 cup white potato, grated (approximately 1/2 medium potato); 1 teaspoon dried ancho chile powder; 1/2 medium onion, sliced thick; 1/4 lb mushroom, washed, sliced; 2 -3 teaspoons olive oil; 1/4 cup barbecue sauce, plus; 2 tablespoons barbecue sauce (Stubbs is great!); 2 slices monterey jack pepper cheese; 2 -4 tablespoons jalapeno relish (The prototype was made using Jalapeno Relish.); 2 slices tomatoes; salt, to taste; pepper, to taste; 4 slices Texas toast thick bread; 2 tablespoons butter, melted; 1/4 teaspoon garlic powder; Dijon mustard

Servings: persons

1/2 lb lean ground beef
1/2 cup white potato, grated (approximately 1/2 medium potato)
1 teaspoon dried ancho chile powder
1/2 medium onion, sliced thick
1/4 lb mushroom, washed, sliced
2 -3 teaspoons olive oil
1/4 cup barbecue sauce, plus
2 tablespoons barbecue sauce (Stubbs is great!)
2 slices monterey jack pepper cheese
2 -4 tablespoons jalapeno relish (The prototype was made using Jalapeno Relish.)
2 slices tomatoes
salt, to taste
pepper, to taste
4 slices Texas toast thick bread
2 tablespoons butter, melted
1/4 teaspoon garlic powder
Dijon mustard

1
In a bowl mix together the ground beef, grated potato and ancho chili powder.
2
Shape mixture into 2 Texas size burgers; season to taste with salt and pepper.
3
Heat the grill and place the burgers on to sizzle; baste with barbecue sauce.
4
Cook the burgers until desired degree of done, turning once only.
5
When burger is almost done, spray a grill basket or skillet with non-stick cooking spray; drizzle the mushrooms and onions with olive oil, add to the basket and grill for 2 to 3 minutes.
6
Spread the Texas toast lightly with butter and place on hot grill to toast.
7
To assemble the burger, spread the untoasted side of bread with barbecue sauce (Stubbs if you got it), Dijon mustard, placing the cooked burger on the sauce, top with sliced cheese, grilled onions, sauteed mushrooms, jalapeno relish and last but not least a tomato slice; place the other slice of toast on top and open wide!
8
Enjoy.
9
Please note that the cooking times are approximate. Cook the burger to your desired degree of doneness, rare, medium, well, or burnt.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 lb lean ground beef, 1/2 cup white potato, grated (approximately 1/2 medium potato), 1 teaspoon dried ancho chile powder, 1/2 medium onion, sliced thick, and more.

Yes, The Vixen Burger falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Vixen Burger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions