Many, many years ago I lived in Fayetteville, Arkansas. Once of my favorite places to eat (and drink) was Jose’s, which is located right off the University of Arkansas campus. And my favorite thing to eat there was steak asada (a seasoned 10 ounce strip steak with ranchera sauce). I also make my own version, burgers asada. This is one mighty-tasty burger, despite being super easy to make. The key is to use a good, quality pico de gallo. It adds so much to the burger that cheese is the only other required ingredient.
You can use the same approach for burgers asada on anything, from grilled chicken to grilled steaks to turkey burgers. The cold, flavorful pico de gallo is fantastic on any grilled meat.
Asada means ‘grilled’ in Spanish. Go figure! I’ve heard that the steak and chicken asadas are no longer on Jose’s menu. Sad times, indeed! Perhaps they should add my burgers asada instead.
My favorite way to cook steak quickly is over a charcoal chimney.
Burgers (or steak or chicken) Asada
Ingredients
- 4 hamburgers or chicken breasts or steaks
- 4 hamburger buns
- ½ cup Pico de Gallo I used store-bought
- ½ cup cheese shredded. I used a Mexican blend, but any type will work
Instructions
- Grill your meat as desired.
- Top with pico de gallo and cheese. Let cheese melt slightly and serve.
Nutrition
Nutritional values are approximate.
