Welcome to StartCooking.com.

I'm Kathy Maister.

These Tex-Mex cheeseburgers are juicy and full of flavor, but not too much heat.

I'll let you decide if they need an extra kick from a few drops of hot sauce.

An equipment and ingredient list is at the end of this video.

We're going to start by making a great sauce for these

cheeseburgers. Mix together in a small bowl, a half a cup of sour cream, a third of a cup

of ketchup, and one four and a half ounce can of chopped green chilies. Wow, that looks

like a lot of chilies. Not to worry, the sour cream is going to even

off the heat. Cover it up and stick it in the refrigerator until you're ready to serve it.

To make these four cheeseburgers, we need about one-third cup of minced onions. One small

or one-half medium onion should be enough. Cut the top off the onion and then cut it in half and peel it.

Now make 1 1 1 8 inch cuts perpendicular to the root.

Turn the onion and make 1 1 8 inch cuts parallel to the root.

Put the minced onion in a mixing bowl and add,

1 pound of lean ground beef, tablespoon of ketchup, a half a teaspoon of chili powder,

4 ounces of shredded Mexican cheese blend, 1 4th teaspoon of salt, and 1 4th teaspoon

of ground pepper. With clean hands, gently mix everything together.

Divide the mixture into four equal parts.

Shape the meat into patties by first rolling it into a ball

and then flatten it to about a 3.5 inch circle.

Preheat your nonstick frying pan on medium high heat for about a minute. Add

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