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


Photo courtesy of Bonnie Wu


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


Boston lettuce

Sliced tomato


1. Finely chop onion and peppers. Mince garlic.


Photo courtesy of Bonnie Wu

2. Combine ground beef, onion, peppers, garlic, cilantro and spices in a bowl.


Photo courtesy of Bonnie Wu

3. Form patties slightly larger than buns since they shrink slightly when cooked.


Photo courtesy of Bonnie Wu

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.


Photo courtesy of Bonnie Wu

5. Let cooked burgers rest on a clean plate for 5 minutes before assembling with lettuce, tomato and condiments.

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