The Gaucho Burger
The Gaucho Burger
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  • 1 1/2 pounds lean ground sirloin
  • 1/2 cup beer
  • 2 cloves garlic, grated or finely chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin (about a palmful)
  • 1 tablespoon ground coriander (about a palmful)
  • 1 tablespoon steak seasoning (about a palmful)
  • 2 teaspoons Worcestershire sauce
  • 1 red onion, cut into 6 wedges
  • 1/3 cup cilantro (a generous handful), chopped
  • Juice of 1 lime plus 1 teaspoon grated peel
  • Salt
  • 8 deli-slices pepper Jack cheese
  • 4 Kaiser rolls, preferably cornmeal-crusted, split and toasted
  • Shredded romaine lettuce

In a large bowl, combine the ground sirloin, beer, garlic, chili powder, cumin, coriander, steak seasoning and Worcestershire sauce. Shape into four patties.

Pre-heat the broiler or an outdoor grill.

If using the broiler, halve and seed the tomatoes and jalapeños before broiling. On a rimmed baking sheet, broil the tomatoes, jalapeños and red onion, turning once, until charred, about 15 minutes. If using an outdoor grill, char the vegetables for 10 minutes; halve and seed the tomatoes and jalapeños.

Chop the charred veggies and transfer to a bowl. Add the cilantro, lime juice and lime peel to make a pico de gallo and season with salt.

In the broiler or on the grill, cook the burgers over medium-high heat for 5 minutes on each side for medium-rare doneness, melting the cheese over each burger during the last few minutes of cooking.

To serve, layer each roll bottom with lettuce, a burger, some pico de gallo and a roll top.

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