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Served on bolillos or French rolls, these Mexican Albondigas Burgers are similar to a meatball sandwich. With the flavors of cilantro and poblano chiles, they make a delicious choice for summertime grilling.
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Original reipce makes 2 dozen Change Servings
MIX ground beef, ground pork, cilantro, poblano chiles, green onion, garlic, egg, bouillon, coffee granules, black pepper and crushed red pepper in a large bowl using both hands until all ingredients are completely combined.
DIVIDE meat mixture into 8 equal pieces (each piece should be 2 ounces). Roll each piece into a ball. Flatten each ball with your thumb to form a dent in the center.
GRILL meatballs on all sides, turning every 5 minutes, for 15 to 20 minutes or until fully cooked. About 2 minutes before finished grilling, top each meatball with a slice of cheese.
SLICE bolillos down the center and spread each side with a little mayonnaise. Fill with two meatballs each. Top with lettuce, tomato and avocado, if desired.
Cook’s Tip: Roasting the poblano chile the day before is a great time saver.
|Calories from Fat||240|
|Total Fat 26g||41%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 66g||22%|
|Dietary Fiber 3g||14%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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