Our zesty topping is perfect for using up overripe tomatoes. We like frozen burgers because they slash prep time in half.
chopped fresh mint, cilantro or
Oil grill and heat barbecue to medium. Slice tomatoes in half, squeeze out and discard seeds, then coarsely chop. Place in a medium-size bowl. Finely chop jalapeño, discarding seeds. Slice unpeeled cucumber in half lengthwise. Scrape out and discard seeds. Chop into 1/2-in.- (1-cm-) pieces. Add jalapeño and cucumber to tomatoes with onion, mint, lime juice, salt and pepper. Stir to coat.
Barbecue burgers, covered, 5 to 7 min per side. Place on focaccia or in bun. Top with gazpacho mixture.