Southwest-Style Salisbury Steaks

Dr. James Henry Salisbury might have been the first of the protein-diet doctors, proclaiming in 1888 that humankind's maladies were caused by too much starchy food. His solution? Chopped lean meat, or hamburger steak. To hide the "liver-y" taste of hamburger, he recommended adding horseradish, mustard or Worcestershire sauce. By the 1900s, Salisbury steak was a staple menu item, often served with mushroom gravy or smothered in onions. This version, inspired by todayâ€™s southwestern cooking, has terrific flavor.

Preparing Time: -
Total Time: -
Served Person: Makes 4 servings

American Southwestern Beef Hot Pepper Fall Grill/Barbecue Monterey Jack Bon AppÃ©tit

1 teaspoon salt
1/4 cup chopped fresh cilantro
1/2 cup shredded monterey jack cheese
2 teaspoons chili powder
2 tablespoons minced green onions
1 tablespoon tequila
1 1/2 pounds ground chuck beef
1 4-ounce can chopped mild green chilies
1 avocado, pitted, peeled, sliced
lime-pickled red onions
purchased salsas

Preparation 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.

Southwest-Style Salisbury Steaks

Ingredients

Nutrition facts