Zesty Salsa Burgers Recipe (Grillage)

Looking for something new for the grill and that 1.99/# ground beef?  I got this in email recently from Ready, Set, Eat! Looks awesome!

You need less than 90% lean for grill burgers IMHO, and the 80% is perfect.  It helps keep them from drying out.  Really.  Burger buns are .79 at Aldi.

Zesty Salsa Burgers

  • PAM® Grilling Spray
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1 pound ground sirloin beef (90% lean)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 slices Pepper Jack cheese
  • 4 hamburger buns
  • 1 avocado, peeled, pitted and sliced
  1. 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.
  2. Grill patties 10 minutes or until cooked through (160°F), turning once. Top each patty with 1 slice cheese; melt slightly.
  3. 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.

Now, we prepare our grill a little differently.  We have a gas starter charcoal grill, so when the coals start to flame on their own and the gas goes off, we scrape the grill.  We have a brush that is not cheap brass bristle, and we’re fine with it.  We don’t spray the grill; tried it without a difference.  I’ve found that patting the burgers dry before seasoning helps them sear and not stick to the grate.  Works for us.

While you’ve got the grill going, toss on a few chicken breasts or other items for the next day or later in the week.  Makes great use of the energy and your time.

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