Instead of bland supermarket-style hamburger buns, this blissful marriage of heat-and-sweet languishes on a golden wedge of cornbread.

2 tablespoons olive oil
1 Oso Sweet Onion, cut into 1/2-inch dice
1 poblano chile or green bell pepper, seeded and chopped
1 1/2 pounds lean ground beef
1 tablespoon chili powder
2 teaspoons ground cumin
1 1/4 teaspoons salt
2 (10 ounce) cans diced tomatoes with chilies
1/2 cup ketchup
2 tablespoons chopped fresh cilantro
1 (8- or 9-inch round) cornbread, purchased or homemade, cut into 6 wedges

Oso Sassy Pickled Onions (recipe follows)

Heat oil in a large skillet over medium heat. Add the diced Oso Sweet Onion and chile and cook, stirring, until soft. Increase heat to medium-high and add beef. Season with chili powder, cumin, and salt. Cook, stirring and breaking beef into small chunks, until no longer pink. Stir in the tomatoes with chilies and the ketchup. Cook, stirring occasionally, until juices have thickened slightly, about 5 minutes. Stir in the cilantro.

Ladle beef mixture over cornbread. Mound Oso Sassy Pickled Onions on top. Serve at once.

Yield: 6 servings

Oso SASSY PICKLED ONIONS

1 Oso Sweet Onion, very thinly sliced and separated into rings
1/3 cup distilled white vinegar
1 1/2 tablespoons olive oil
1/2 teaspoon hot red pepper flakes
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro

Place Oso Sweet Onion in a heatproof bowl. In a small saucepan, combine vinegar, oil, pepper flakes, and salt. Heat just until mixture reaches a boil. Immediately pour over onions, tossing to coat. When cool, stir in cilantro. Use at once, or refrigerate, covered, up to 3 days.