Mexican Burger Bar

Source: The Pampered Chef

2 pounds (80% lean) ground beef
1/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 (1 ounce) slices Colby and Monterey jack cheese blend
8 Kaiser rolls or hamburger buns, split

Mexican Sandwich Spread :
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons Pantry Southwestern Seasoning Mix

Mexican Toppers:
2 medium tomatoes, sliced
1 large avocado, peeled and sliced
1 cup pickled jalapeno pepper slices, drained

For burgers, crumble ground beef into Classic Batter Bowl. Finely chop onion using Food Chopper. Add onion, Worcestershire sauce, salt and black pepper to ground beef; mix gently but thoroughly. Form mixture into 8 round patties, 1/2 inch thick. Refrigerate, covered, until ready to grill.

For Mexican sandwich spread, combine mayonnaise, sour cream and seasoning mix in Small Batter Bowl; mix until well blended. Cover and refrigerate.

For Mexican toppers, slice tomatoes using Ultimate Slice & Grate. Slice avocado using Chef's Knife. Place toppers in individual serving bowls; cover and refrigerate.

When ready to grill, prepare grill for direct cooking over medium coals. Place patties on grid of grill. Grill, uncovered, 11 to 13 minutes or until centers are no longer pink, turning once using Barbecue Turner. About 1 minute before burgers are done, place cheese slices on top.

Meanwhile, place roll halves, cut side down, on grid of grill. Grill 1 to 2 minutes or until rolls are lightly toasted. Place burgers in rolls. Serve with spread and toppers.

Yield: 8 sandwiches