Southwest Salisbury Steak with Lime Pickled Onions

Too good for words!

1 1/2 pounds ground chuck beef
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 4-ounce can chopped mild green chilies
2 tablespoons minced green onions
1 tablespoon tequila
2 teaspoons chili powder
1 teaspoon salt

1 avocado, pitted, peeled, sliced

Using hands, gently mix first 8 ingredients in large bowl just until blended. Form into four 3/4-inch-thick oval patties. (Can be made 1 day ahead. Cover; chill.)

Prepare barbecue (medium-high heat). Grill patties until cooked to desired doneness, about 6 minutes per side for medium-rare.

Transfer patties to plates. Top with avocado slices and Lime-pickled Red Onions. Serve, passing salsas alongside.


Lime-pickled Red Onions

1 large red onion, thinly sliced
1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt


Mix all ingredients in large bowl. Cover and let stand 1 to 3 hours. (Can be made 2 days ahead. Cover and refrigerate.)

Makes about 2 cups.

recipe courtesy of Bon Appetit.