Spicy Southwest Cheeseburgers with Grilled Onion and Chips with Pico De Gallo

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  • 5 plum tomatoes (about 1 1/4 pounds), seeded and chopped
  • 1/2 cup finely chopped red onion
  • 2 tablespoons chopped cilantro
  • 1 jalapeño, seeded and chopped
  • 1 tablespoon lime juice
  • 4 tablespoons TABASCO® brand Garlic Pepper Sauce
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons pepper
  • 2 large onions, cut into 6 rounds
  • 2 tablespoons vegetable oil
  • 3 pounds ground beef
  • 1 tablespoon cumin
  • 1 1/2 teaspoons cayenne pepper
  • 1 cup shredded Pepper Jack cheese
  • 6 hamburger rolls
  • Tortilla chips


In a medium bowl combine tomatoes, onion, cilantro, jalapeño lime juice, 1 1/2 tablespoons TABASCO® Garlic Sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well and refrigerate until ready to serve.

Heat grill to medium high. In a large bowl toss onions with oil, 1 1/2 teaspoons TABASCO® Garlic Sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place the onions on the grill and cook until just tender, about 3 minutes per side. Set aside.

In a large bowl combine the ground beef, cumin, cayenne, remaining 2 tablespoons TABASCO® Garlic Sauce, cheese, and remaining salt and pepper. Form into 6 patties and grill or broil to desired doneness. About 5 minutes per side for medium. Serve burgers on rolls with grilled onions alongside chips and fresh salsa.

Makes 6 servings. Makes 3 cups Pico de Gallo.

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