Ingredients:

Chili Mayonnaise
1 cup mayonnaise
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 teaspoon lime juice
Chili
2 tablespoons vegetable oil
1/2 pound ground sirloin
1/2 medium white onionj, diced
1 jalapeno, diced
2 cloves garlic, minced
1 8-ounce can tomato sauce
1/2 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon Tabasco Green Pepper Sauce
1 teaspoon kosher salt
Patties
2 pounds ground chuck
1 jalapeno, seeded and dice
1 teaspoon Tabasco Green Pepper Sauce
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

Vegetable oil for brushing grill rack
6 hamburger buns, split
6 slices cheddar cheese
6 slices yellow onion, separated into rings

Instructions:

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the chili-mayonnaise, combine the mayonnaise, chili powder, cumin, and lime juice in a small bowl. Cover and refrigerate until ready to serve.

To make the chili, when the grill is ready, heat vegetable oil in a fire-proof skillet on the grill rack. Add the ground sirloin and stirring constantly, brown the meat. When the meat is done, drain fat and add the onion and jalapeno. Saute until vegetables are soft. Add garlic and saute for one minute. Add tomato sauce, water, chili powder, cumin, Tabasco, and salt. Stir and let come to a boil, then simmer on outer edges of grill rack until ready to serve.
To make patties, combine ground chuck, jalapeno, Tabasco sauce, chili powder, cumin, kosher salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.
Place the patties on the rack, cover and cook, turning once, until done to preference, 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, place a slice of cheese on each patty.
To assemble the burgers, spread the chili mayonnaise over the cut sides of the buns. On each bun bottom, place a patty, equal amounts of chili and onion slices. Add the bun tops and serve. Makes 6 burgers.

Ingredients

Creamy chili spread:
1 cup sour cream
2 Tablespoons salsa
1 teaspoon chili powder

Patties:
2 pounds ground chuck
3 Tablespoons chili powder
2 teaspoons garlic salt
1/2 teaspoon celery seed
2 cloves garlic, minced
1 cup salsa
3 Tablespoons Worcestershire sauce

Vegetable oil, for brushing on the grill rack
6 slices Cheddar Cheese
6 slices Monterey Jack Cheese
12 thick slices Garlic Texas Toast
(from the freezer section of your
supermarket)
1 large red onion, cut into slices, separating rings

Instructions

Preheat a gas grill to 350 degrees with lid cover on.

To make the creamy chili spread, in a small mixing bowl combine sour cream, 2 Tablespoons of salsa and 1 teaspoon of chili powder. Mix well. Refrigerate to chill until ready to assemble burgers.

To make the patties, in a large mixing bowl combine the ground chuck, chili powder, garlic salt, celery seed, minced garlic, salsa and Worcestershire sauce. Mix well. Divide the mixture into 6 equal portions and form the portions into oval shaped patties to fit on top of Texas Toast.

Brush the grill rack with oil. Turn heat down on grill so as to not burn the hamburgers, but do not let temperature go below 300 degrees. Place the patties on the rack and close lid. Let grill for 5 minutes. Turn the patties and continue grilling until done to desired preference, 5 minutes for medium to 10 minutes for medium/well.

When patties are cooked to desired preference, top each patty with one slice of Cheddar Cheese and one slice of Monterey Jack Cheese. Close grill lid for 1-2 minutes or until cheese melts. Remove patties to a dinner plate to sit for a few minutes.

Place thick sliced Garlic Texas Toast on the grill. Close grill lid. Grill garlic toast for 1-2 minutes per side, or until nicely browned. Be careful not to burn.

To assemble the burgers, spread a generous amount of the creamy chili spread on 6 slices of Garlic Texas Toast. Place one patty on each of the other 6 slices of Garlic Texas Toast. Top with a ring of red onion and the other slice of Garlic Texas Toast with the creamy chili spread facing down.