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
- 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.
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.