El Diablo Burger
|TABASCO® brand Sriracha Sauce||---||2 Tbsp.|
|Ground Angus beef||32 oz.||---|
|Horseradish cheddar cheese slices||---||4 ea.|
|Brioche buns||---||4 ea.|
|Romaine lettuce leaves||---||8 ea.|
|Large tomato slices||---||1/2 cup|
|French's crispy onions||---||1/4 cup|
Preheat grill to medium-high.
Mix together TABASCO® Sriracha Sauce and mayonnaise to make an aioli; set aside.
Form four 8-oz. patties from the ground beef; grill to desired temperature, then melt cheese atop burgers.
In an oven, toast broche buns until lightly browned.
Spread aioli on both sides of buns.
Place two leaves lettuce on each bottom bun, then layer a burger over the top of each.
Top each burger with 2 slices tomatoes and equal amounts of jalapeños and crispy onions.
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