Double Salsa Burgers Food

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.

DOUBLE SALSA BURGERS

Steps:

• Directions.
• 1. For salsa, in a bowl combine tomato, green sweet pepper, onion, jalapeno peppers, garlic, cilantro, and salt. Set aside 2 tablespoons of the salsa. Cover and chill remaining salsa until serving time.
• 2. In another bowl combine ground beef and the 2 tablespoons of salsa; mix well. Shape mixture into six 1/2-inch-thick oval patties. Grill patties on an uncovered grill directly over medium coals for 13 to 15 minutes or until an instant-read thermometer inserted in side of patty registers 160 degrees F., turning patties once halfway through grilling time. Arrange shredded lettuce on individual plates. Top with burgers, remaining salsa, and cheddar cheese. Serve with sour cream and/or guacamole.
• To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place patties on grill over drip pan. Cover and grill for 18 to 20 minutes or until no pink remains, turning patties once halfway through grilling time.
• Make-ahead tip: Prepare salsa; cover and chill up to 24 hours. Use 2 tablespoons salsa for burgers. Serve burgers with remaining salsa.

SALSA CHICKEN BURGERS

Steps:

• In a large bowl, combine green pepper, onion, bread crumbs, salsa, parsley, hot pepper sauce, salt and pepper.
• Mix in chicken.
• Shape into 4 1/2 inch thick patties.
• Heat oil in a nonstick skillet, fry burgers turning once until golden and no longer pink inside - approx 12 minutes.
• Heat buns and serve.

CHEESY SALSA BURGERS

Steps:

• Mix all ingredients except for Swiss Cheese in a bowl.
• Form into two large patties.
• Place in fridge for 30 minutes or so to firm up so they don't fall apart when cooking (optional).
• Grill on barbecue, approximately 7 minutes per side on medium direct heat.
• Right before they're cooked, top each burger with a slice of Swiss Cheese.
• Serve on toasted hamburger buns with mayonnaise, mustard and dill pickle.

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!

THE BIG DOUBLE CHEESEBURGER & SECRET SAUCE

Steps:

• Tip the onions into a small bowl and pour over boiling water from the kettle until just covered. Leave to cool. Put all the sauce ingredients in another small bowl, then add 1 tbsp of the cooled onion water and mix until everything is evenly combined. Set aside.
• Halve two of the burger buns, then cut a thick slice from the middles of the other two buns. Toast or grill the middle slices on both sides and the other buns only on the cut sides, then set aside. Heat the oven to 100C/80C fan/gas 2.
• Divide the mince into four loose piles and season. Heat ¼ tbsp of the oil in a heavy frying pan or skillet over a high heat and put one of the piles of beef in the pan. Working quickly, cover with a square of baking parchment and carefully use a second pan to press the beef patties down - be careful of the heat and rising steam as you do this. Keep the patties pressed down for about 10 seconds, then remove the weight and the paper, and leave the burger to cook for 2 mins more. Turn the patties and press down using a spatula, cooking for another 1 min. Transfer to a tray and keep warm in the oven while you cook the other burgers in the same way.
• When all the patties are cooked, it's time to assemble the burgers. Spread some sauce over the bun bases, scatter with onions, then add lettuce, followed by a cheese slice, then a patty, a few gherkin slices and a middle slice of toasted bun. Spread over more sauce, then add more onions, lettuce, another patty and the bun tops. Serve with the oven fries and extra sauce on the side, if you like.

ZESTY SALSA BURGERS

Steps:

• 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.
• Grill patties 10 minutes or until cooked through (160°F), turning once. Top each patty with 1 slice cheese; melt slightly.
• 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 - CLEAN EATING

Steps:

• Place oven rack 6 to 7 inches from broiler and preheat to high. Line a baking sheet or broiler pan with foil. In a large bowl, combine beef, pico de gallo, 1/4 tsp salt and 1/4 tsp pepper. Shape mixture into 4 equal patties, each 1/2-inch thick, and place on prepared baking sheet. Broil for 6 to 7 minutes or until burgers are browned. Flip and repeat on second side until burgers are firm to the touch and no longer pink in the center, 5 to 6 more minutes (internal temperature should read 160°F on a instant-read thermometer).
• Place avocado in a small bowl and mash to a chunky consistency with a fork or potato masher. Add red pepper, cilantro, lime juice, garlic powder, pinch of salt and pepper, to taste; stir to combine.
• To serve, spread 2 tbs yogurt on bottom half of each bun and top with 1 to 2 lettuce leaves, if desired. Then add patty and 3 tlbs avocado mixture to each before finishing with top halves of buns. Garnish burgers with additional cilantro, if desired.

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.

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.