The Guadalajara

"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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 405
  • Calories from fat: 35%
  • Fat: 15.9g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 28.5g
  • Carbohydrate: 35.3g
  • Fiber: 2.8g
  • Cholesterol: 77mg
  • Iron: 4.6mg
  • Sodium: 721mg
  • Calcium: 73mg

Ingredients

  • 1 teaspoon chipotle chile powder
  • 1/2 teaspoon kosher salt
  • 1 pound ground round
  • Cooking spray
  • 4 (2-ounce) Kaiser rolls
  • 1 1/3 cups Tequila-Spiked Salsa

Preparation

  1. Prepare grill.
  2. Combine chile powder, salt, and beef. Divide the mixture into 4 equal portions, shaping each portion into a 1/2-inch-thick patty.
  3. 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.
  4. Totals include Tequila-Spiked Salsa.
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