Chilly weather got you jonesin’ for that summer barbecue fix? Do it right before the snow rolls in by passing on the pre-made patties and opting for these Southwest (and Rachel Ray)-inspired burgers. Once you cut them in half to reveal a mosaic of 0f peppers, onion, garlic, herbs and spices set in ground beef, you won’t be able to go back (unless of course you want pre-made beef hockey pucks). Get even more thunder from down under with these optional condiments and fixings such as tobasco-infused ketchup, yellow mustard or sweet red pepper relish.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2 large/4 small burgers
1 lb ground meat
½ bell pepper
1 hot pepper (serrano or jalapeño)
¼ red onion or 1 large shallot finely chopped
2 cloves garlic
2 tablespoons chopped, fresh cilantro leaves
2 teaspoons grill seasoning such as McCormick’s Montreal Steak Season (or substitute with salt and pepper)
2 teaspoons cumin
1-2 teaspoons hot sauce or hot red pepper flakes
Vegetable or olive oil if not using a non-stick pan
Sharp cheddar cheese
1. Finely chop onion and peppers. Mince garlic.
2. Combine ground beef, onion, peppers, garlic, cilantro and spices in a bowl.
3. Form patties slightly larger than buns since they shrink slightly when cooked.
4. Grill for 3-5 minutes on each side or pan-fry over medium-high heat for 5-6 minutes on each side. Place cheese over burgers in the last 2 minutes of cooking for the perfect melt.
5. Let cooked burgers rest on a clean plate for 5 minutes before assembling with lettuce, tomato and condiments.
Because Everything’s Better with Burgers and Beer: