The Gaucho Burger

From Every Day with Rachael Ray May 2008

1 1/2 pounds lean ground beef sirloin
1/2 C beer
2 cloves garlic, grated or finely chopped
2 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp steak seasoning
2 tsp Worcestershire sauce
6 plum tomatoes
2 jalapeno chiles
1 red onion, cut into 6 wedges
1/3 C chopped cilantro (a generous handful)
Juice of 1 lime plus 1 tsp grated peel
Salt
8 deli slices pepper jack cheese
4 kaiser rolls, preferably cornmeal-crusted, split and toasted
Shredded romaine lettuce

In a large bowl, combine the beef, beer, garlic, chili powder, cumin, coriander, steak seasoning, and Worcestershire sauce. Shape into 4 patties.
Preheat the broiler or outdoor grill. If using a broiler, halve and seed the tomatoes and jalapenios before broiling. On a rimmed baking sheet, broil the tomatoes, jalapenos and red onion, turning once, until charred, about 15 minutes. If using an outdoor grill, char the vegetables for 10 minutes; halve and seed the tomatoes and jalapenos.
Chop the charred vegetables; transfer to a bowl. Add the cilantro, lime juice and lime peel; season the pico de gallo with salt.
In the broiler or on the grill, cook the burgers over medium-high heat for 5 minutes on each side for medium-rare, melting the cheese over each burger during the last few minutes of cooking.
To serve, layer each roll bottom with lettuce, a burger, some pico de gallo and a roll top.