Long Boy Tex-Mex Burgers
Serves 4
You’ll need a larger "long" roll for this sirloin cheese burger finished with guacamole and pico de gallo. Rodeo riders and cowhands, "come and get ’em!"
Ingredients
- 2 oval-shaped rolls (6 inches long), such as club rolls or small sub rolls
- 2 pounds ground sirloin
- Salt and pepper
- A palmful of cumin
- A palmful of coriander
- About 1/3 cup steak sauce, such as A-1 brand
- 3-4 tablespoons grated onion (about 1/2 medium onion)
- 4 cloves garlic, grated or minced
- Extra virgin olive oil (EVOO), 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
- 3-4 tablespoons grated onion
- 1 small jalapeño or serrano pepper, seeded and finely chopped
- Salt, to taste
For the pico de gallo:
- 4 small plum or Roma tomatoes, seeded and chopped
- 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
- Juice of 1 lime
- Salt
Directions
- Split and toast the rolls. Heat the broiler or a griddle pan over medium-high heat or an outdoor grill.
- Mix the ground sirloin with salt, pepper, cumin, coriander, steak sauce, grated onion and the garlic and mix to combine. Form four thick oval-shaped burgers, each about an inch thick and about 6 inches long. Wash your hands after handling the raw meat.
- Drizzle the burgers with EVOO and broil or grill the meat for 12-15 minutes to cook through to medium doneness. Melt the cheese over the burgers during the last few minutes of cooking time.
- In separate bowls, combine the ingredients for the guacamole and the pico de gallo.
- Place each burger on a bun half and serve open-faced, topped with guac and pico de gallo.