Salsa Burgers Recipes

ZESTY SALSA BURGERS

Steps:

• 1. Spray grate of outdoor grill with grilling spray. Preheat grill to medium heat according to manufacturer's directions. Meanwhile, set aside 1/3 cup drained tomatoes. Mix together beef, remaining drained tomatoes, salt and pepper in medium bowl. Shape into 4 patties, about 1/2-inch thick.
• 2. Grill patties 10 minutes or until cooked through (160 degrees F), turning once. Top each patty with 1 slice cheese; melt slightly.
• 3. Place patties on bottom halves of buns. Top each patty with 3 or 4 avocado slices and a generous tablespoon of reserved tomatoes. Close with tops of buns. Serve immediately.

SALSA BURGERS

Steps:

• Heat gas grill to medium or charcoal grill until coals are ash white.
• Meanwhile, shape ground beef into 4 (4-inch) patties.
• Place patties onto grill. Grill, turning once, until cooked through (15 to 18 minutes). Top each burger with 1 slice cheese. Continue grilling until cheese is melted (1 to 2 minutes).
• To serve, place 1 burger on bottom half of bun; top with 1 tablespoon salsa, 1 sprig cilantro and top half of bun. Repeat with remaining ingredients.

GRILLED SALSA BURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix beef, salsa and bread crumbs. Shape mixture into 12 (4-inch) patties, 1/4 inch thick. Sprinkle rounded tablespoon cheese in center of 6 patties, spreading slightly. Top with remaining patties; press edges together firmly to seal.
• Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
• Place burgers on bottom halves of buns. Top each with tomato and avocado slice and 1 tablespoon sour cream. If desired, top with additional salsa. Cover with top halves of buns.

SALSA BEAN BURGERS

Steps:

• In a large bowl, mash beans. Mix in bread crumbs, 1/2 cup salsa, egg, cilantro and garlic. Shape bean mixture into 4 patties; refrigerate 30 minutes., In a large skillet, heat oil over medium heat. Cook burgers 3-5 minutes on each side or until a thermometer reads 160°. Serve on buns with remaining salsa.

MEXICAN BEAN BURGERS WITH LIME YOGURT & SALSA

Steps:

• Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.
• Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.
• While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

SALSA BURGERS

Steps:

• Mix together the beef, salsa, salt and pepper.
• Form into 4 patties.
• Grill to your desired temperature.
• Top with cheese the last minute to melt.
• Add your favorite toppings and enjoy!

SUPER SALSA BURGERS

Steps:

• Combine ground beef, salsa, and bread crumbs in a bowl using your hands. Shape into 12 patties.
• Cook in a skillet over medium-high heat until an instant-read thermometer inserted into the centers registers 160 degrees F (71 degrees C), about 10 minutes.

SALSA FOR THURMAN'S SALSA BURGER

Steps:

• Mix all ingredients in a larger container. Chill. The Thurman Cafe uses the Salsa on a 12-ounce burger that has been fried and topped with 3 ounces of mozzarella cheese and served open-faced on Texas Toast on a bed of lettuce. Add a side of sour cream, and you have the Thurman Salsa Burger.

AUDREY'S SALSA BURGERS

Steps:

• In medium mixing bowl, combine ground beef, salsa and bread crumbs.
• Mix well and shape into 12 hamburger patties.
• No bigger than 4 inches in diameter and 1/4 inch thick.
• On 6 patties, sprinkle cheese on top of each patty.
• Place the remaining patties on top of the cheese covered patties to form a hamburger.
• Seal ends together by pressing the ends shut.
• Place on grill.
• Grill each side for 11 to 15 minutes or until your liking.
• Place cooked hamburger on bun topped with tomato, avocado, salsa and 1 Tablespoon sour cream.
• When doubling recipe, I found I needed to add more bread crumbs so the meat was the right consistency for a hamburger.

SALSA BLACK BEAN BURGERS

Steps:

• Place beans in a food processor; cover and process until blended. Transfer to a large bowl. Add the bread crumbs, tomato, jalapeno, egg, cilantro and garlic. Mix until combined. Shape into 4 patties., In a large nonstick skillet, cook patties in oil over medium heat until lightly browned, 4-6 minutes on each side. Serve on buns. If desired, top with sour cream and guacamole.

TROPICAL SALSA BURGERS

Steps:

• Cook burgers as directed on package.
• Meanwhile, combine next 4 ingredients.
• Fill buns with lettuce, burgers and pineapple mixture.

BEEF & SALSA BURGERS

Steps:

• Heat grill to medium. In a large bowl, mix together the first six ingredients, then season well. Shape the mixture into 4 burgers and place on a baking tray.
• Grill the burgers for 3-4 mins on each side until cooked through, then keep them warm. Split each burger bun in half, then lightly toast, cut side up, place under the grill, cut side up, and lightly toast for 1 min. Fill the toasted buns with some salad and top with a burger and a good dollop of tomato salsa.