A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from September 13, 2007
Border Burger (South of the Border Burger; Tex-Mex Burger)

“Border Burger” has a nice ring to it, but it’s also called a “South of the Border Burger” (“SOB” Burger) or a “Tex-Mex Burger.” The hamburger sandwich includes traditional “Tex-Mex ingredients, such as (for example) guacamole, salsa, jalapeños, and chili powder. The names for this hamburger have appeared on menus throughout America since at least the 1990s.
1/3 c. plus 3 tbsp. Heinz catsup (divided)
1/2 c. sour cream
1 (4 oz.) can green chili’s
1 tbsp. fresh cilantro (optional)
1 1/2 lbs. ground beef
1/2 c. onion
1/2 c. chopped ripe olives
1 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. garlic powder
6 rolls
Combine 1/3 cup catsup, sour cream, chilies in small bowl, refrigerate. Combine remaining catsup, beef, onion, olives, chili powder, cumin and garlic powder in medium bowl. Mix thoroughly. Shape into 6 patties cook on grill 10 to 12 minutes. Spread 2 tablespoons of chilled mix on each roll.
American Range Natural Beef
Border Burger
1 pound Laura’s Lean Ground Beef
2 tablespoons hot salsa
1 tablespoon chopped fresh cilantro
Topping: Avocado slices

Mix ingredients with a fork.
Form into 4 equal size burgers.
Heat skillet or grill; spray lightly with olive oil.
Cook burgers over medium heat until browned on one side. Turn burgers carefully with spatula. Cook burgers to an internal temperature of 160 degrees when measured with a meat thermometer. (Juices should run clear.)
Salt and pepper to taste. Add topping.
Makes 4 servings
Ski Shores Waterfront Cafe (Austin, TX)
Border Burger - $8.75
The “Ski Shores Original!” We grill a 1/3 lb. fresh cut hamburger patty to perfection, add cheese, grilled onions, and jalapenos. Then we serve it on a bed of freshly prepared guacamole. 
Tolbert’s Restaurant (Grapevine, TX)
South of the Border Burger
Burger served with Fresh Guacamole on the Bun with Fries - 7.99
J. Gilligan’s Bar & Grill (Arlington, TX)
With Mustard, Onions, Monterey Jack Cheese and Jalapenos
Granfalloon Bar & Grill (Kansas City, MO)
South Of The Border Burger, Topped with melted jack and cheddar cheeses, guacamole, diced tomatoes, and jalapenos on a Kaiser bun garnished with lettuce, tomato & pickle.
Matties Bar & Grill (Elko, NV)
Roasted chili pepper, onions, cheddar cheese and salsa give this burger a real “South of the Border” flavor. 
Uptown Bar & Cafe (Minneapolis, MN)
South of the Border Burger
Jalapenos and Pepper Jack cheese. 6.95
Candeleros Southwestern Grill (Manchester, VT)
BORDER BURGER with pepperjack cheese, bacon & pickled jalapenos   10.95
Ken’s American Cafe (Littleton, MA)
South of the Border Burger $5.95
Our Angus burger served with salsa, guacamole and colby cheese.
Imperial Diner (Freeport, NY)
Char-Broiled Beefburger Topped with Jalapeno Peppers and Cheddar Cheese

1 pkg. frozen ground turkey
1 tsp. chili powder
1/2 tsp. instant chicken bouillon
1 (4 oz.) pkg. shredded Cheddar cheese
1 (6 oz.) carton frozen guacamole, thawed
4 sesame sandwich buns
Combine turkey with chili powder and bouillon. Shape into 4 burgers. Cook in non-stick skillet on medium 12 to 15 minutes, turning occasionally. Top each burger with 1/4 cup cheese. Cover. Remove from heat and let stand 2 minutes until cheese melts. Meanwhile, spread buns with guacamole. Serve burgers in buns. Serves 4.
Google Groups: houston.eats
Newsgroups: houston.eats
From: .(JavaScript must be enabled to view this email address) (Wesley Barnes)
Date: 1995/04/13
Yes, It is still there is called Bubbas’. It is on the north side of Westpark between Rice and 610. They are all right I like the Buffalo Border Burger with the Jalopeno Potato Salad. 
Google Groups: rec.food.cooking
Newsgroups: rec.food.cooking
From: .(JavaScript must be enabled to view this email address) (Glenn Spencer)
Date: 7 Jun 2002 16:36:44 -0700
Local: Fri, Jun 7 2002 7:36 pm
Subject: Build yourself the Ultimate Burger
South of the Border Burgers: Flavor basic burger mixture with a finely chopped jalapeño pepper; 1/4 cup chopped cilantro; 1 tsp each ground cumin and chili powder; and 2 finely chopped garlic cloves. Cook as described above. When burgers are just about done top with a slice Monterey Jack cheese and melt. Set burgers on the bottom portion of a crusty bun that’s been topped with shredded head lettuce. Top burgers with salsa and sliced avocados, and, if desired, a touch of sour cream. Set on top bun and serve. 
Easy Appetizer Recipes (August 29, 2006)
South of the Border Burger
What you’ll need:
- 2 pounds ground beef (lean)
- 3 tablespoons chipotle hot sauce (Tobasco’s version is great)
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 6 slices Pepper Jack or Monterey Jack cheese (optional)
- 6 hamburger buns
- 6 red onion slices
- 6 tomato slices
- 6 lettuce leaves
All you need to do is first, combine the ground beef, 2 tablespoons of the chipotle hot sauce and salt in a large bowl. Make sure you mix well.
Next, shape into 6 hearty patties. Combine the mayonnaise with the remaining tablespoon of hot sauce and mix it up. Set the mayonnnaise mixture aside.
Then, grill the hamburger patties to the desired doneness and place the cheese slices on the burgers and keep cooking until the cheese is melted.
Spread the mayonnaise mixture on the buns and top with the burgers, onion, tomato and lettuce. Wow! you might have to make more, they are so tasty!
This recipe makes 6 hamburgers. 
Kitchen Spark
Monday, May 28, 2007
Stuffed Border Burgers
Southern Living magazine, May 2004
1 1/2 pounds lean ground beef
1/2 cup finely chopped onion
1 (4.25-ounce) can chopped ripe olives, drained
2 tablespoons ketchup
1 teaspoon chili powder
1 teaspoon fajita seasoning
6 (1-ounce) slices Monterey Jack cheese with peppers
6 onion rolls, split and toasted
Tex Mex Secret Sauce (recipe follows)
Toppings: shredded lettuce, sliced tomatoes, guacamole
Combine first 6 ingredients. Shape mixture into 12 (4-inch) patties. Fold cheese slices into quarters; place cheese on each of 6 patties. Top with remaining 6 patties, pressing to seal edges.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done. Serve on rolls with Tex-Mex Secret Sauce and desired toppings.

Makes 6 servings
Tex Mex Secret Sauce
Southern Living, May 2004

1/2 cup sour cream
1/3 cup ketchup
1 (4.5-ounce) can chopped green chiles
1 tablespoon minced fresh cilantro
Stir together all ingredients. Cover and chill until ready to serve.
Makes 1 cup
Google Groups: the07ateam 
From: “D. Thompson”

Date: Sun, 10 Jun 2007 14:54:39 -0400
Local: Sun, Jun 10 2007 2:54 pm
Subject: The 07 A-Team Institute Guide
Joe’s on Juniper [1049 Juniper St NE, Atlanta, GA 30309, (404) 875-6634]—The Border Burger is probably the best I’ve ever had; served with guacomole, bleu cheese, bacon, and pico de gallo. Also serves cold beer. This is a bar and grill, so it’s okay just to go for drinks if you’re not hungry.
Goods and Services (ABANDONED) IC 030. US 046. G & S: hamburgers for consumption on or off the premises
Mark Drawing Code (1) TYPED DRAWING
Serial Number 74331277
Filing Date November 16, 1992
Current Filing Basis 1B
Original Filing Basis 1B
Published for Opposition July 6, 1993
Owner (APPLICANT) Taco Bell Corp. CORPORATION CALIFORNIA 17901 Von Karman Irvine CALIFORNIA 92714
Attorney of Record Susan E. Westlake
Type of Mark TRADEMARK
Live/Dead Indicator DEAD
Abandonment Date March 29, 1994

Posted by Barry Popik
Texas (Lone Star State Dictionary) • Thursday, September 13, 2007 • Permalink

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