Slammin Stuffed Southwest Burgers Rsc Recipes

SOUTHWEST-STUFFED HAMBURGERS

Steps:

• Heat grill to medium heat.
• Mix meat, seasoning mix and 3 Tbsp. mayonnaise just until blended; shape into 12 (1/4-inch-thick) patties.
• Combine cheese and 2 Tbsp. salsa; spoon onto centers of 6 patties. Cover with remaining patties; pinch edges together to seal.
• Grill 5 to 6 min. on each side or until done (160ºF). Meanwhile, mix remaining mayonnaise and salsa until blended.
• Place lettuce on bottom halves of buns; top with tomatoes, burgers and mayonnaise mixture. Cover with tops of buns.

SOUTHWEST BURGER

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef and sausage over mixture; mix well. Shape into eight patties. , Grill, covered, over medium heat for 5 minutes on each side or until a thermometer reads 160° and juices run clear. Top each burger with a cheese slice. , Grill 1-2 minutes longer or until cheese begins to melt. Serve on buns with the lettuce, tomato, avocado and mayonnaise or mustard if desired.

SOUTHWEST RANCH STUFFED SWEET POTATOES #RSC

Steps:

• Bake sweet potatoes in a 350 degree oven for about 30 minutes or until tender.
• Let cool and scoop out insides into a bowl, and place skins on a sheet pan.
• Mix yogurt,Hidden Valley Original Ranch Seasoning mix and chipotle seasoning and add to the potatoes.
• Saute diced shallot in olive oil and add chopped spinach and stir until tender.
• Add the spinach and shallots to the potatoes along with the corn and black beans.
• Mix well and stuff the skins with the mixture.
• Top with shredded mozzarella cheese and place back in oven for 15 minutes, or until cheese is melted.

SOUTHWEST STUFFED BURGERS

Steps:

• Preheat greased grill to medium-high heat. Mix meat, 3 tablespoons of the mayo and the seasoning mix; shape into 12 thin patties. Combine cheese and 2 tablespoons of the salsa; spoon over 6 of the patties. Cover each with one of the remaining patties; pinch edges together to seal.
• Grill 7 minutes on each side or until cooked through (160 degrees F). Meanwhile, combine remaining 2 tablespoons salsa and remaining 1 tablespoon mayo.
• Place lettuce, tomatoes and burgers on bottom halves of buns; top with salsa mixture. Cover with tops of buns.

SLAMMIN' STUFFED SOUTHWEST BURGERS #RSC

Steps:

• Stuffing: Literally add all of the ingredients to a medium bowl, except the butter and veg stock. Mix well. Pinch off small bits of butter and drop into the mix. Add the vegetable stock and mix thoroughly. Set aside at room temp so that the liquid is absorbed.
• Guac: Mash the avocado, leaving small chunks. Add the remaining ingredients and mix, be careful not to over mix. Set aside at room temperature.
• Burgers: Again, add all of the ingredients to a large bowl and mix well.
• Preheat oven to 350 degrees.
• Seperate the burger mix into 12 equal balls, and place on a long piece of waxed paper leaving 6" on all sides. Place another long piece of waxed paper on top. Using the palm of your hand, press the balls into 1/2" thick patties. Remove the top sheet of waxed paper.
• Place one heaping tablespoon of the stuffing mixture in the centre of 6 patties and press down slightly. Take care not to come too close to the edges as we will be placing another patty on top and sealing the edges.
• Place the remaining 6 patties on top of the stuffed patties. Press the edges firmly to create a seal. You may have to pick them up individually in order to make sure all egdes are sealed properly.
• In a large frying pan, heat the oil on medium high. Add the patties carefully and sear each side until golden brown, about 4 mins per side. Remove from pan and place directly onto the prepared baking sheet (sprayed with cooking spray or caoted with cooking oil). Place in the over and bake for 15-20 minutes,until the center is no longer pink.
• To serve, place a patty into each of the 6 cut rolls. Eat as is or garnish with sweet onion, sliced dill pickles, sliced tomato or lettuce, or all of the above! And most of all, enjoy!