Print

21
Save

10
Pinterest

14
Email

0
Facebook

4

Grilled Salsa Burgers

Prep 30 min
Total 30 min
Servings 6

From Betty's Soul Food Collection... Fire-up your next backyard fiesta with our perfectly grilled Mexican-flavored burgers. There’s plenty of spice plus a cheese-a-licious surprise inside each bite. MORE+ LESS-

By Betty Crocker Kitchens

Updated June 16, 2009

Make with

Progresso Breadcrumbs

Ingredients

1 1/2

lb lean (at least 80%) ground beef

1/2

cup Old El Paso™ Thick 'n Chunky salsa

1/4

cup Progresso™ plain bread crumbs

3/4

cup shredded hot pepper Monterey Jack cheese (3 oz)

burger buns, split, toasted

tomato slices

avocado slices

tablespoons sour cream

Steps

Hide Images

1

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.
2

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.
3

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.

Expert Tips

To broil patties, place on broiler pan. Broil with tops about 4 inches from heat for 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.

Nutrition Information

Nutrition Facts

Serving Size: 1 Sandwich

Calories: 440
Calories from Fat: 210

% Daily Value

Total Fat: 23g; 36%
Saturated Fat 10g 50% Trans Fat 1 1/2g
Cholesterol: 95mg; 31%
Sodium: 530mg; 22%
Potassium: 380mg; 11%
Total Carbohydrate: 29g; 10%
Dietary Fiber 2g 8% Sugars 5g
Protein: 29g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 2%; 2%
Calcium: 20%; 20%
Iron: 20%; 20%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;