Long Boy Tex-Mex Burgers

By marilyncardoza

Ingredients

• * For the Guacamole:
• 2 * 2 6-inch long oval-shaped rolls, such as club rolls or small sub rolls
• 2 * 2 pounds ground sirloin
• * Salt and pepper
• * A palmful of cumin
• * A palmful of coriander
• 1/3 * About 1/3 cup steak sauce, such as A-1
• 3 to 4 * 3 to 4 tablespoons grated onion, about 1/2 medium onion
• 4 * 4 cloves garlic, grated or minced
• * EVOO – Extra Virgin Olive Oil, for drizzling
• 1 1/2 * 1 1/2 cups shredded yellow sharp cheddar cheese
• 1 * 1 ripe Haas avocado, seeded, scooped from peel and mashed
• 1 * 1 clove garlic, grated or minced and pasted
• * Juice of 1 lemon
• 3 to 4 * 3 to 4 tablespoons grated onion
• 1 * 1 small jalapeño or serrano pepper, seeded and finely chopped
• * Salt, to taste
• * For the Pico de Gallo:
• 4 * 4 small plum or Roma tomatoes, seeded and chopped
• 1 * 1 small jalapeño or serrano pepper, seeded and finely chopped
• 1/2 * 1/2 small red onion, finely chopped
• * A generous handful cilantro or flat-leaf parsley, finely chopped
• 1 * 1 lime
• * Salt

Details

Servings 4

Preparation

Step 1

Split and toast rolls. Heat broiler or griddle pan over medium-high heat or an outdoor grill.

Mix meat with salt, pepper, cumin, coriander, steak sauce, grated onion and garlic, and mix to combine. Form 4 thick oval-shaped burgers, each about an inch thick and about 6 inches long. Drizzle burgers with EVOO and broil or grill meat 12-15 minutes to cook through to medium. Melt cheese over the burgers during the last few minutes of cook time.

In separate bowls, combine the ingredients for the guacamole and the salsa.

Place each burger on a bun half and serve open-faced, topped with guac and salsa.