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Oxmoor House Photo by: Oxmoor House

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.

Cooking Light AUGUST 2010

  • Yield: 4 servings (serving size: 1 burger)
  • Hands-on: 20 Minutes
  • Total: 20 Minutes

Ingredients

  • 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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • 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
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Southwest Salsa Burgers Recipe

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