The Gaucho Burger
Rachael Ray
From Every Day with Rachael Ray
May 2008
SERVES FOUR
1 1/2 pounds lean ground beef sirloin
1/2 cup beer
2 cloves garlic, grated or finely chopped
2 tablespoons chili powder
1 tablespoon ground cumin (about a palmful)
1 tablespoon ground coriander (about a palmful)
1 tablespoon steak seasoning (about a palmful)
2 teaspoons Worcestershire sauce
6 plum tomatoes
2 jalapeño chiles
1 red onion, cut into 6 wedges
1/3 cup chopped cilantro (a generous handful)
Juice of 1 lime plus 1 teaspoon grated peel
Salt
8 deli slices pepper jack cheese
4 kaiser rolls, preferably cornmealcrusted, split and toasted
Shredded romaine lettuce
1. In a large bowl, combine the
beef, beer, garlic, chili powder,
cumin, coriander, steak seasoning
and Worcestershire sauce. Shape
into 4 patties.
2. Preheat the broiler or outdoor
grill. If using a broiler, halve and
seed the tomatoes and jalapeños
before broiling. On a rimmed
baking sheet, broil the tomatoes,
jalapeños and red onion, turning
once, until charred, about
15 minutes. If using an outdoor
grill, char the vegetables for
10 minutes; halve and seed the
tomatoes and jalapeños.
3. Chop the charred veggies;
transfer to a bowl. Add the cilantro,
lime juice and lime peel; season the
pico de gallo with salt.
4. In the broiler or on the grill, cook
the burgers over medium-high
heat for 5 minutes on each side for
medium-rare, melting the cheese
over each burger during the last
few minutes of cooking.
5. To serve, layer each roll bottom
with lettuce, a burger, some pico
de gallo and a roll top.
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