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.
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)
Liked the chipotle hit, thought 1/2tsp salt was a bit much. Together with the salsa, a very good burger.