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"You can serve this with fries, potato tots, or tortilla chips. We love Late July Chipotle or Bacon Habanero chips."
½ small red or white onion, finely chopped
1 jalapeño chile, seeded and finely chopped
2 limes, halved
3 plum or small vine tomatoes, seeded and chopped
Small handful cilantro leaves, finely chopped
2 Hass avocados, halved and flesh scooped from skin, pits discarded
1 tsp. hot sauce
1 ½ lb. ground beef (80% lean)
½ cup crushed thin corn tortilla chips (such as Xochitl)
1 tsp. each ground cumin, coriander, oregano, garlic powder, and smoked paprika
Pinch ground cinnamon or smoked cinnamon (such as La Boîte)
Nonaerosol cooking spray
4 deli slices pepper Jack cheese
4 deli slices Monterey Jack, white cheddar, or American cheese
4 sesame seed buns (such as Big Marty's)
2 cups chopped iceberg lettuce
Make salsa: In a medium bowl, combine onion, chile, and juice of 1 lime. Let stand for a few minutes. Add tomatoes and cilantro, stirring until combined.
In a separate bowl, mash avocados with hot sauce and juice from remaining lime. Salt to taste.
Heat a large cast-iron skillet over medium-high heat. In a large bowl, combine beef, crushed tortilla chips, cumin, coriander, oregano, garlic, smoked paprika, cinnamon, and a large pinch of salt and pepper. Mix until just combined and form into 4 thin patties. Coat skillet with cooking spray. Add patties and cook to desired temperature, turning occasionally, about 8 minutes total for medium. During the last minute of cooking, top each patty with a slice of pepper Jack cheese and the second cheese of your choice (2 slices total); let melt.
Build burgers starting with the bun bottom, followed by salsa, lettuce, patty, avocado mash, and the bun top.