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SPICY TEXAS BURGERS
1 1/2 pounds ground beef
4 tablespoons FRANK'S® REDHOT® Chile 'n Lime™ Hot Sauce, divided
2 teaspoons ground cumin
2 teaspoons chili powder
4 large hamburger rolls, split and toasted
1 large tomato, sliced
Mix beef, 2 tbsp. Chile 'n Lime™ Hot Sauce, cumin and chili powder. Shape mixture into 4 thick patties.
Grill burgers 11 to 13 minutes until medium (160°F) doneness, until no longer pink in center and juices run clear. Baste often with remaining Chile 'n Lime™ Hot Sauce.
Serve burgers on rolls with lettuce and tomatoes.