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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!"


  • 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


  1. Split and toast the rolls. Heat the broiler or a griddle pan over medium-high heat or an outdoor grill.
  2. 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.
  3. 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.
  4. In separate bowls, combine the ingredients for the guacamole and the pico de gallo.
  5. Place each burger on a bun half and serve open-faced, topped with guac and pico de gallo.