One of our favorites. I use one chipotle pepper in adobo sauce instead of ground chipotle pepper. Very easy to double recipe.
Southwest Salsa Burgers
Chipotle chiles and fresh salsa give these burgers a Southwestern kick that will heat up the dinner table in just 20 minutes.
More From Cooking Light
Total: 20 Minutes
- Calories: 328
- Fat: 11.3g
- Saturated fat: 4.9g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 1.6g
- Protein: 32g
- Carbohydrate: 26g
- Fiber: 1.7g
- Cholesterol: 74mg
- Iron: 3.7mg
- Sodium: 696mg
- Calcium: 209mg
- 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
- Cooking spray
- 4 (0.67-ounce) slices Monterey Jack cheese with jalapeño peppers
- 4 Boston lettuce leaves
- 4 (1 1/2-ounce) hamburger buns, toasted
- 1. Combine first 5 ingredients and 2 tablespoons salsa. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
- 2. 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.
- 3. 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.
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