Chipotle chiles and fresh salsa give these burgers a Southwestern kick that will heat up the dinner table in just 20 minutes.
1/4 cup finely chopped shallots
3/8 teaspoon salt
1/4 teaspoon ground chipotle chile pepper
1/8 teaspoon black pepper
1 pound 90% lean ground sirloin
1/4 cup refrigerated fresh salsa, divided
4 (0.67-ounce) slices Monterey Jack cheese with jalapeño peppers
4 Boston lettuce leaves
4 (1 1/2-ounce) hamburger buns, toasted
How to Make It
Combine first 5 ingredients and 2 tablespoons salsa. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until desired degree of doneness. Top each patty with 1 cheese slice; cook 1 minute or until cheese melts.
Place 1 lettuce leaf on bottom half of each bun; top with 2 tomato slices, 1 patty, 1 1/2 teaspoons salsa, and 1 bun top.
This updated version of Southwest Salsa Burgers is based on a recipe that originally ran in Cooking Light, August 2010. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.
I could not find ground chipotle chile pepper so I used regular chili pepper and will try smoked paprika as another reviewer suggested. I was taken aback when assembling the burgers at "top with 2 tomato slices"--I think the overall burger would be way too messy with added tomato plus tomato was not a listed ingredient. As it was, I drained the salsa I put on top of the burgers but did not drain the salsa added to the hamburger meat. Excellent--served with spicy corn on the cob! A keeper.
the recipe states to add tomato slices to each burger before serving but they are not in the ingredient list. May want to correct that. I shopped the ingredient list so my burgers will not have tomato slices tonight.
Very good! The burgers were so tasty and full of flavor with the salsa... we ended up adding the whole amount listed of salsa in the burgers...just depends on the salsa you use too...defiantly make these again.
Superfast & easy. Made to recipe, combining the shallots & chunky chipotle salsa in the minichop. Cooked patties on the George Foreman so used grated cheese when assembling the burgers rather than melting jack. Juicy & tasty sandwiches. Served with no-recipe side of black beans/corn/red bell pepper/jalapeno/scallion/cilantro/lime.