"I was in Guadalajara and had a burger similar to this one," Assistant Food Stylist Kathleen Kanen reports. The salsa that topped the burger was a welcome change from the usual tomato and onion slices, and Kathleen added tequila to her version. The recipe makes more salsa than you'll need for the burgers; serve the extra on the side with baked tortilla chips.
Combine chile powder, salt, and beef. Divide the mixture into 4 equal portions, shaping each portion into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1/3 cup Tequila-Spiked Salsa and top half of roll.
Here's the problem with this recipe. Salsa is composed of little diced ingredients. When you top the burger with the salsa, it mostly rolls off the burger. When you pick it , even more falls off. I ended up eating it by taking a bite of the salsa from a spoon and then a bite of the burger. It's just a case of seriously bad burger design. Otherwise, it's okay, but nothing special. The vaunted tequila-spiked salsa has little tequila flavor and is really just a good-but-nothing-special salsa. I wouldn't make this again.