Makes 6 Servings
Prep Time: 10 minutes
Grill Time: 8 to 10 minutes
| Tone’s® Six Pepper Blend | |
| 2 pounds | ground beef |
| 1 | large red onion, sliced into 6 slices |
| 1 to 2 teaspoons | Mazola® Corn Oil |
| 6 slices | Co-Jack cheese |
| 6 | hamburger buns |
| 6 slices | tomato |
| Six Pepper Guacamole |
Generously sprinkle seasoning over ground beef. Shape into 6 patties, each about 3/4-inch thick. Brush onion with oil and top with freshly ground seasoning.
Grill the patties over Direct High heat, with the lid closed as much as possible, 8 to 10 minutes for medium doneness, turning once when the patties release easily from the grate. Place onions on cooler part of grill and cook until tender, 5 to 6 minutes, turning once. During the last few minutes of grilling, put a slice of cheese on each patty to melt. Toast the hamburger buns, cut side down, over Direct High heat. Assemble the burgers on buns with the grilled onions, tomato and Six Pepper Guacamole.
Six Pepper Guacamole
| 2 | avocados |
| 1 | tomato, cored, seeded and chopped |
| 2 tablespoon | chopped fresh cilantro |
| 2 tablespoons | lime juice |
| 1/2 teaspoon | Spice Islands® Ground Cumin |
| As desired, Tone’s® Six Pepper Blend |
Peel and core avocados; mash until somewhat chunky. Add tomatoes, cilantro, lime juice and cumin, along with a generous grinding of seasoning. Stir until well mixed.
Serve guacamole with tortilla chips or use as a topper for Six Pepper Burgers.