Tropical Salsa Burgers Recipes

TROPICAL BURGER WITH TROPICAL FRUIT SALSA

Steps:

• Directions: Start the BBQ sauce and Salsa. Mix together egg, ground beef, and soy sauce. Start your Grill. Cut the burgers into 4 quarters. Pat the burgers to make a smooth surface. Sprinkle with pepper and Cook until bottom is nicely browned. Flip the burger and cook until it is brown. Place a pineapple slice each on the bottom half of four buns. Coat the burgers with the BBQ sauce, place them on the buns, and place some fruit salsa on top of them. Try serving with diced pineapple, mango, and/or papaya.
• Directions For BBQ Sauce: Place sweet onions in butter in a small saucepan and sauté until soft and translucent. Add brown sugar, dry mustard, cider vinegar, pineapple, ketchup, lime juice, pomegranate juice, soy sauce, and Worcestershire sauce. Stir until combined and cook over medium heat until reduced and thickened, 20 to 30 minutes.
• Directions For Fruit Salsa: In a medium bowl, combine all ingredients and mix well. Refrigerate it for at least 15 minutes.

TROPICAL SALSA BURGERS

Steps:

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

TROPICAL SALSA

Steps:

• Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together.

CARIBBEAN TURKEY BURGERS WITH TROPICAL SALSA

Steps:

• Lightly mix together turkey, 1/3 cup crushed pineapple and next three ingredients. Shape mixture into four burgers.
• Mix together all Tropical Salsa ingredients in a small bowl. Set aside.
• Grill burgers over medium heat or in nonstick skillet for 5-6 minutes per side or until done. (165 degrees F internal temperature). Place on hamburger rolls. Top with Tropical Salsa and lettuce.

TROPICAL BURGERS

Steps:

• Prepare a med-high fire in a charcoal grill with a cover; or preheat a gas grill to med-high.
• Make the salsa: combine all salsa ingredients in a bowl; mix well.
• Cover and refrigerate until ready to serve; drain, if necessary, before using.
• To make the spread: combine the cream cheese, mango juice, and orange juice in a bowl; stir until smooth.
• Stir in the shredded coconut; cover and refrigerate until ready to serve.
• Make the patties: In a big bowl, combine the beef, pork, Zinfandel, soy sauce, orange juice, ginger, and garlic salt; mix well.
• Divide mixture into 4 equal portions and form the portions into patties to fit the buns.
• When the grill is ready, brush the grill rack with vegetable oil.
• Place the patties on the grill rack, cover, and cook, turning once, until done to preference (5-7 minutes on each side for medium).
• During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the grill to toast lightly.
• Assemble the burgers: cover the cut sides of the buns with the tropical spread.
• On each bun bottom, place a patty, an equal portion of the salsa, and an equal portion of the green onion.
• Add the bun tops and serve.

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.