The Gaucho Burger

the gaucho burger
  • Cook Time
  • Prep Time
  • 4Servings


  • 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
  • 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


In a large bowl, combine the beef, beer, garlic, chili powder, cumin, coriander, steak seasoning and Worcestershire sauce. Shape into 4 patties.

Preheat the broiler or outdoor grill. If using a broiler, halve and seed the tomatoes and jalapenos before broiling. On a rimmed baking sheet, broil the tomatoes, jalapenos 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 jalapenos.

Chop the charred veggies; transfer to a bowl. Add the cilantro, lime juice and lime peel; season the pico de gallo with salt.

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.

To serve, layer each roll bottom with lettuce, a burger, some pico de gallo and a roll top.