Southwestern Burgers

These burgers bring the smoky, spicy spirit of the Southwest to the grill. The flavor starts in the patty itself: ground sirloin mixed with sweet Vidalia onion, earthy cumin, and a hit of smoky chipotle powder, so every bite is seasoned through, not just on top.

Grilling over high heat sears the outside fast while keeping the inside juicy, and a slice of Monterey Jack melts over each patty in the last minute.

Then comes the stack. Creamy avocado, crisp bacon, juicy tomato, and a few pickled jalapenos pile onto a toasted Kaiser roll, balancing rich, fresh, smoky, and tangy in one handful.

Toasting the rolls on the grill is a small step that keeps them from going soggy under all those toppings.

Using ground sirloin gives a beefier, leaner patty than standard ground beef, with plenty of flavor.

Pro Tips

• Don’t overwork the meat when mixing in the seasonings, or the patties turn dense.
• Make a small dimple in the center of each patty so they cook flat instead of doming.
• Add the cheese in the last minute under a closed lid so it melts without overcooking the burger.
• Toast the cut rolls on the grill so they stand up to the juicy toppings.

Variations

• Spread on chipotle mayo or guacamole for extra Southwestern kick.
• Swap Monterey Jack for pepper jack to crank up the heat.
• Use ground turkey or a black bean patty for a lighter or vegetarian version.