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