Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light June 2003


Recipe Summary test

4 servings


Ingredient Checklist


Instructions Checklist
  • Prepare grill.

  • 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.

  • NUTRITION PER SERVINGCALORIES 405 (35% from fat); FAT 9g (sat 3g, mono 7g, poly 7g); PROTEIN 5g; CARB 3g; FIBER 8g; CHOL 77mg; IRON 6mg; SODIUM 721mg; CALC 73mg (Includes Tequila-Spiked Salsa)