Grilled Salsa Burgers Recipes

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 BURGER RECIPE

Steps:

• In a large bowl, whisk the eggs together with the salsa and seasonings. Stir in the bread crumbs. Add the meat and mix together until it is all blended. Mix in the cheese.
• Shape the meat mixture into 4 burgers, each about 4 inches wide and 3/4 inch thick.
• Place the burgers on a greased grill about 4 inches above hot coals. Cook 6-8 minutes per side. Or heat vegetable oil in a large frying pan set over medium low heat. Add the burgers and sauté uncovered, about 8 minutes per side.

GRILLED MEXICAN CHICKEN BURGERS

Steps:

• Heat gas or charcoal grill. In large bowl, mix chicken and taco seasoning mix. Shape mixture into 4 patties, about 3/4 inch thick.
• Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until thermometer inserted in center of patties reads 165°F. Top each patty with cheese slice for last 2 minutes of cooking.
• Place patties on bottoms of buns; top with guacamole, salsa and tops of buns.

THE BEST HOMEMADE GRILLED HAMBURGERS

Steps:

• In a large mixing bowl add the ground beef and then sprinkle the remaining ingredients on top.
• Fold the meat a few times to incorporate the ingredients. This should take only about 30 to 45 seconds. Do NOT overmix the meat.
• On a large plate or serving tray lined with parchment paper place your meat in the center. Score the meat with the side of your hand into 6 evenly spaced sections.
• Tear off each section and carefully form each into a patty that is approximately one inch thick and 4 inches across. As you form the patty, be sure to form it with a ½ inch indention in the center
• Cover the formed patties with plastic wrap and transfer to the refrigerator until ready to grill.
• Heat your grill to Medium-HIGH heat.
• Place patties on the grill over direct heat. Cook for 3 minutes, then flip. Do NOT press down on the patties.
• For medium-rare cook until internal temperature reaches 135°F
• For medium burgers, cook until internal temperature reaches 145°F
• For well-done burgers, cook until internal temperature reaches 160°F
• When you have about 1 minute left on the cooking time, add the cheese to the burgers, and close the lid to allow it to melt.
• Remove burgers from the grill and let them rest for 3 minutes before serving.

BURGER RECIPE

Steps:

• PREHEAT THE GRILL: Heat the grill 450 to 500 degrees F.
• BURGERS: In a large mixing bowl, add the beef straight from the fridge, the minced garlic, green onions, and Worcestershire sauce. Fold the meat just a few times (no longer than for 30-40 seconds) until ingredients are incorporated. Be careful to not overwork or overhandle the meat.
• SHAPE: Line a large sheet pan with two layers of parchment paper. Shape the burger patties on the tray instead of with your hands (this helps keep them from being over handled while also providing leverage to get the patties firm). Divide all the meat into six equal parts and then separate each part into two parts (with 1 part larger than the other). Gently form each large portion into a patty that is about 4 to 4 and 1/2 inches across and with 1-inch sides. Make a shallow depression in the middle. Add 2 tablespoons grated cheese into each depression. Cover the cheese with the smaller patty, connecting the beef together and forming into a patty with 1 inch thick sides. Again, depress the center of the patty (see pictures in the post). The depression keeps the patty from shrinking too much and puffing up too much. Cover with plastic wrap and place in the fridge until the grill is completely heated.
• BUNS: Melt the butter and then brush (with a pastry brush) over both sides of all the buns. Set aside.
• GRILL BURGERS: Prepare the fully preheated grill by cleaning with a grill brush. Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rubbing it over the grill grates). Remove burgers from the fridge and generously salt and pepper both sides of the patties. Hold your hand 6-7 inches above the meat and sprinkle the seasoning liberally or to taste. In total, I use about 1 and 1/2 teaspoons each of salt and pepper to all the patties.Place patties INDENT SIDE DOWN on the grill. Cook to desired doneness:Rare burgers: 125 degrees F (about 4 minutes total) Medium-rare burgers: 135 degrees F (about 5 minutes total) Medium burgers: 145 degrees F (about 6-7 minutes total) Well-done burgers: 160 degrees F (about 8 minutes total) (We like medium rare best) Flip the burgers once during cooking, at the halfway mark. Never press down on the patties (this will make fat and flavor escape). Use a wide metal spatula for best results in flipping and removing patties.
• GRILL BUNS: When you have about 1 minute left of the cooking time for the patties, add the buttered buns to the grill (over indirect heat, alongside the edges of the grill). Watch carefully; they are toasted in about 30 seconds to a 1 minute.
• SERVE: Remove burgers and buns from grill and transfer to a clean platter. Let the burgers rest for 1-2 minute before serving. Assemble by adding burger sauce (See Note 1) and your favorite veggies such as lettuce, tomatoes, pickles, red onion, etc.
• GRILL: Brush corn and green pepper with olive oil and season (to taste) with salt and pepper. Grill corn (400-450 degrees F) until browned on all sides, 8-12 minutes, (flipping every 2-3 minutes) and transfer to cutting board to cool. Grill green pepper until browned on all sides, 2-3 minutes per side and transfer to cutting board.
• While veggies are grilling prepare the rest of the salad: chop the cherry tomatoes, thinly slice green onions, dice jalapeno and cilantro, and juice a lime. Add to a large mixing bowl with baked beans and olive oil. Toss. Once veggies have been grilled and cooled, slice kernels off the cob and dice the pepper. Toss all the ingredients to combine and season with salt and pepper to taste. Enjoy alongside the burgers!

GRILLED PORK BURGERS WITH PINEAPPLE SALSA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Layer pineapple and peppers on a baking sheet. Drizzle evenly with 1 tablespoon olive oil.
• Bake in the preheated oven until browned, 15 to 20 minutes. Stir occasionally to prevent overbrowning.
• Meanwhile heat remaining olive oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes.
• Combine pineapple-pepper mixture, onion, orange juice, salt, and pepper in a blender or food processor. Puree until salsa is thoroughly combined. Add cilantro and blend lightly. Chill for approximately 1 hour.
• Combine ground pork, seasoned salt, paprika, dill, garlic powder, hot sauce, and red pepper in a large bowl. Blend well using your hands. Shape mixture into 8 patties.
• Preheat a gas or charcoal grill for medium-high heat and lightly oil the grate.
• Grill burgers until browned, 5 to 7 minutes per side. Cook 5 minutes for medium-well; 7 minutes for well done.
• Place burgers on buns and garnish with pineapple salsa.

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 centre 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 165ºF.
• 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.