Burger Supreme

Burger Supreme

This Burger Supreme Quesadilla with Ancho Chile & Coffee Seasoning is a delicious twist on the traditional burger, grilled to perfection on the Big Green Egg!


2 lbs. ground chuck
4 tbsp Big Green Egg Ancho Chile & Coffee Seasoning
1 can black beans, strained
1 cup roasted corn kernels
4 oz chipotles in adobo, diced
1 package sangria tomatoes (mix of grape tomatoes)
1 container queso
1 cup cheddar cheese
Large tortillas
Olive oil

Whole-y Guacamole Ingredients

2 avocados
¼ cup roasted corn kernels
Sangria tomatoes, diced
½ of a small red onion, finely diced
2 tsp minced garlic
1 tbsp olive oil
2 tsp salt
1 tsp cumin
1 jalapeno
1 lime

Whole-y Guacamole Instructions

Set the EGG for direct cooking at 450°F/232°C with a Plancha Griddle, flat side up.

Reserve several tomatoes for the guacamole. Place the remaining tomatoes in a large bowl and toss with some olive oil, salt, and pepper, then roast them on the plancha just until they burst, about 5 minutes. Remove the tomatoes from the plancha and wipe the plancha with a paper towel. Chop the tomatoes into smaller pieces and return them to the bowl with the chuck, seasoning, corn, black beans and chipotles and mix until well combined. Form 4 8-oz patties or 8 4-oz patties. Grill the burgers on the plancha for 5-8 minutes per side (depending on what size patty you choose).

To make the guacamole, slice the avocado in half, remove the pit and dice the avocado into ¼ to ½ inch cubes. Fold together the remaining guacamole ingredients until evenly mixed. Cover tightly and refrigerate until used.

Add a dollop of the queso to the middle of a tortilla. Next, add a tostada, then a burger, followed by some guacamole and a second tostada. On top of the second tostada place cheddar cheese and fold the tortilla around it. Add a drizzle of olive oil to the griddle; add the burgers seam-side down and “fry” the tortilla shut (the cheese will melt and keep the seam sealed), about 1-2 minutes. Flip the burgers and cook another minute until the tortilla is golden brown.

Recipe and photo from Big Green Egg and recipe courtesy of Taylor Shulman, Big Green Egg Culinary Center