Southwest-Style Salisbury Steaks

By á-30

Dr. James Henry Salisbury might have been the first of the protein-diet doctors, proclaiming in 1888 that humankind's maladies were caused by too much starchy food. His solution? Chopped lean meat, or hamburger steak. To hide the "liver-y" taste of hamburger, he recommended adding horseradish, mustard or Worcestershire sauce. By the 1900s, Salisbury steak was a staple menu item, often served with mushroom gravy or smothered in onions. This version, inspired by today’s southwestern cooking, has terrific flavor.

Ingredients

• 1 1/2 pounds ground chuck beef
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 4-ounce can chopped mild green chilies
• 2 tablespoons minced green onions
• 1 tablespoon tequila
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 avocado, pitted, peeled, sliced
• Lime-pickled Red Onions
• Purchased salsas

Preparation

Step 1

Using hands, gently mix first 8 ingredients in large bowl just until blended. Form into four 3/4-inch-thick oval patties. (Can be made 1 day ahead. Cover; chill.)

Prepare barbecue (medium-high heat). Grill patties until cooked to desired doneness, about 6 minutes per side for medium-rare.

Transfer patties to plates. Top with avocado slices and Lime-pickled Red Onions. Serve, passing salsas alongside.