Every once in awhile, I find a really interesting recipe at my grocery store. This was in the April magazine put out by HEB. I’m a huge fan of ground lamb and all things avocado so this seemed like a great fit. Cancy & I both really liked it and it’s perfect for the many spring/summer grilling evenings that we get in Texas.
Jalapeno Grilled Lamb Tortas
1 pound ground lamb
1 cup Diced Sweet Onion
1/2 cup cup fresh chopped cilantro
1 fresh jalapeño pepper, seeded and chopped
4 whole wheat bolillos (I used small loaves of Ciabatta Bread)
1 cup Grated Cotija Cheese
1 Avocado, thin sliced
Combine lamb, onion, cilantro, and jalapeño. Do not over mix or it will be tough. Shape into 4 patties 1 inch thick.
Heat gas or charcoal grill to medium 375°F to 400°F. Grill for 6 minutes, turning once and cooking to desired degree of doneness (145°F to 155°F internal temperature).
Place patty on half of bread, top with cheese, 3 to 4 slices of avocado, and the top of the bun.