Table of Contents

Z-Best Burger Buffet in the Southwest!

The aroma still lingers in my memory: smoky bacon, char-grilled chicken, the bright tang of tomatillos, and the earthy warmth of cumin. It was the summer of ’08, a family reunion in Arizona. My Uncle Mateo, the self-proclaimed grill master, unveiled this burger buffet, and it was pure Southwestern magic. Every bite was an explosion of flavor, a testament to the region’s vibrant culinary spirit. Even now, thinking about it makes my mouth water – a testament to the lasting impression this burger bar made!

Recipe Overview

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 60 minutes
Servings: 6-8
Yield: 8 burgers
Dietary Type: Adaptable (see variations)

Ingredients

Burgers

8 slices onion bread, sliced & toasted (see substitution note below)
1 tablespoon coriander
1 tablespoon garlic powder
1 tablespoon cumin
8 slices Monterey Jack pepper cheese
8 boneless, skinless chicken breasts
1 cup tomatillo salsa (recipe follows)
1 cup guacamole (recipe follows)
1 cup garlic aioli (recipe follows)
½ cup chopped green chili
1 lb peppery smoked bacon (see note below)
Leafy green lettuce
2 tomatoes, sliced
1 small onion, finely sliced

Tomatillo Salsa

1 small sweet onion, chopped
2 garlic cloves, peeled
2 dried chipotle chiles
½ bunch fresh cilantro, leaves and stems
½ cup water
2 teaspoons coarse salt (to taste)
½ – 1 teaspoon sugar (to taste)
½ lb tomatillos, husked, washed, and roasted
1 lime, juice of

Guacamole

3 medium avocados, seeded, peeled, and diced
3 garlic cloves, minced
1 onion, finely minced
1 cup green chili, chopped
2 tablespoons cilantro, chopped
1 lime, juice of
3 medium ripe tomatoes, chopped
Salt and pepper, to taste
Chili pepper, to taste (optional)

Garlic Aioli

½ cup mayonnaise
1 teaspoon finely chopped garlic
1 tablespoon lemon juice
½ teaspoon hot sauce
2 tablespoons chopped fresh coriander
Salt, to taste
Fresh ground pepper, to taste

Substitution Notes:

If you can’t find onion bread, any dense bread works well.
If peppery smoked bacon is unavailable, use regular smoked bacon and sprinkle it with freshly ground black pepper before cooking.

Equipment Needed

Grill
Mixing bowls
Plates
Plastic wrap
Serving platter
Small serving bowls

Instructions

Prepare the Tomatillo Salsa: Follow your favorite tomatillo salsa recipe or use the one provided below. If roasting your own tomatillos, preheat your oven to 400°F (200°C). Toss the husked and washed tomatillos with a little olive oil and roast for 15-20 minutes, or until slightly softened and beginning to brown. Allow to cool slightly. In a blender or food processor, combine the roasted tomatillos, chopped sweet onion, garlic cloves, dried chipotle chiles, cilantro, water, salt, sugar, and lime juice. Blend until smooth. Taste and adjust seasonings as needed.
Prepare the Guacamole: In a medium bowl, gently mash the diced avocados, leaving some chunks for texture. Add the minced garlic, finely minced onion, chopped green chili, chopped cilantro, lime juice, and chopped tomatoes. Season with salt, pepper, and chili pepper (if using) to taste. Mix well and set aside.
Prepare the Garlic Aioli: In a small bowl, whisk together the mayonnaise, finely chopped garlic, lemon juice, hot sauce, and chopped fresh coriander. Season with salt and fresh ground pepper to taste. Cover and refrigerate until ready to use.
Prepare the Chicken: In a small bowl, combine the coriander, garlic powder, and cumin. Spread the mixture evenly onto a flat plate. Coat each chicken breast thoroughly with the spice mixture, pressing gently to adhere. Place the coated chicken breasts on a clean plate, cover with plastic wrap, and refrigerate until ready to grill, preferably for at least 30 minutes to allow the flavors to meld.
Cook the Bacon: Fry the peppery smoked bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a clean plate lined with paper towels to drain excess grease. Cover with plastic wrap and refrigerate until ready to assemble the burgers. This prevents it from getting too soft before serving.
Prepare the Toppings: Tear the lettuce into bite-sized pieces. Slice the tomatoes and onion. Arrange the lettuce, tomatoes, and onion on a serving platter. Cover with plastic wrap and refrigerate until ready to serve. This ensures everything stays crisp and fresh.
Set Up the Sauces: Place the prepared tomatillo salsa, guacamole, and garlic aioli in separate small serving bowls. Cover with plastic wrap and refrigerate until ready to serve.
Fire Up the Grill: Preheat your grill to medium-high heat (about 375°F or 190°C).
Toast the Bread: Lightly brush the onion bread slices with olive oil and place them on the grill to lightly toast. This adds flavor and prevents the bread from getting soggy. Watch carefully to prevent burning.
Grill the Chicken: Place the seasoned chicken breasts on the preheated grill and cook for about 5 minutes per side, or until the internal temperature reaches 165°F (74°C). Ensure the chicken is cooked through to avoid any food-borne illnesses. A meat thermometer is your best friend!
Add the Cheese: About a minute before removing the chicken breasts from the grill, top each breast with a slice of Monterey Jack pepper cheese. Allow the cheese to melt slightly.
Assemble the Burgers: Place a grilled chicken breast on each slice of toasted onion bread. Add a strip or two of cooked bacon, sliced onion, and chopped green chili to each burger.
Top with Sauces and Garnishes: Top the burgers with any or all of the three dips: tomatillo salsa, guacamole, and garlic aioli. Finish off with a slice of tomato and lettuce.
Serve Immediately: Arrange the assembled burgers on a platter and serve immediately. Enjoy!

Expert Tips & Tricks

Spice It Up: For an extra kick, add a pinch of cayenne pepper to the spice mixture for the chicken or use a spicier variety of green chili.
Make-Ahead Magic: The tomatillo salsa, guacamole, and garlic aioli can all be made a day in advance. Store them in airtight containers in the refrigerator.
Prevent Avocado Browning: To prevent the guacamole from browning, press plastic wrap directly onto the surface of the guacamole before refrigerating.
Even Cooking: Pound the chicken breasts to an even thickness before grilling to ensure they cook evenly.
Grilling the Bread: Watch the bread carefully when toasting it on the grill. It can burn quickly.

Serving & Storage Suggestions

Serve these open-faced burgers immediately for the best flavor and texture. Leftover cooked chicken and toppings can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken before assembling the burgers. It’s best to avoid assembling the burgers and then storing them, as the bread can become soggy. The guacamole is best consumed fresh but can be stored for a day in the refrigerator with plastic wrap pressed directly onto the surface to minimize browning.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	1053.7 kcal	N/A
Calories from Fat	607 g	58%
Total Fat	67.5 g	103%
Saturated Fat	21.3 g	106%
Cholesterol	212.7 mg	70%
Sodium	3234.8 mg	134%
Total Carbohydrate	34.8 g	11%
Dietary Fiber	10.7 g	42%
Sugars	11.9 g	47%
Protein	79.2 g	158%

Variations & Substitutions

Vegetarian Option: Substitute the chicken breasts with grilled halloumi cheese or thick slices of grilled portobello mushrooms.
Gluten-Free Option: Use gluten-free bread or serve the toppings over a bed of lettuce instead of on bread.
Vegan Option: Replace the chicken with marinated and grilled tofu, use vegan mayonnaise for the aioli, and ensure the bread is vegan-friendly. Omit the cheese or use a vegan cheese alternative.
Spicy Variation: Add a pinch of cayenne pepper to the chicken spice rub or use a hotter variety of green chili in the guacamole. You could also add some pickled jalapenos as a topping.

FAQs (Frequently Asked Questions)

Q: Can I use regular bacon instead of peppery smoked bacon?
A: Yes, you can. Simply sprinkle the regular bacon with freshly ground black pepper before cooking to add a peppery flavor.

Q: How can I prevent the guacamole from turning brown?
A: Press plastic wrap directly onto the surface of the guacamole before refrigerating to minimize exposure to air, which causes browning.

Q: Can I make the tomatillo salsa ahead of time?
A: Absolutely! The tomatillo salsa can be made a day or two in advance and stored in an airtight container in the refrigerator. The flavors will actually meld and deepen over time.

Q: What is the best way to grill chicken breasts so they don’t dry out?
A: Pound the chicken breasts to an even thickness before grilling, marinate them for at least 30 minutes, and avoid overcooking them. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).

Q: Can I use a different type of cheese?
A: Of course! While Monterey Jack pepper cheese adds a nice flavor and a touch of spice, you can substitute it with your favorite cheese, such as cheddar, provolone, or even a creamy queso fresco.

Final Thoughts

This Z-Best Burger Buffet is more than just a recipe; it’s an experience. It’s about gathering friends and family, firing up the grill, and creating a vibrant and flavorful feast. Don’t be afraid to customize it to your liking, experiment with different toppings and sauces, and make it your own. I guarantee it’ll become a summer tradition! Share your creations and variations with us—we’d love to see what you come up with. Maybe pair it with some grilled corn on the cob and a refreshing iced tea for the ultimate backyard BBQ!

Z-Best Burger Buffet in the Southwest! Recipe