Best 12 Super Salsa Burgers Recipes

ZESTY SALSA BURGERS

Steps:

• 1. Spray grate of outdoor grill with grilling spray. Preheat grill to medium heat according to manufacturer's directions. Meanwhile, set aside 1/3 cup drained tomatoes. Mix together beef, remaining drained tomatoes, salt and pepper in medium bowl. Shape into 4 patties, about 1/2-inch thick.
• 2. Grill patties 10 minutes or until cooked through (160 degrees F), turning once. Top each patty with 1 slice cheese; melt slightly.
• 3. Place patties on bottom halves of buns. Top each patty with 3 or 4 avocado slices and a generous tablespoon of reserved tomatoes. Close with tops of buns. Serve immediately.

SALSA BURGERS

Steps:

• Heat gas grill to medium or charcoal grill until coals are ash white.
• Meanwhile, shape ground beef into 4 (4-inch) patties.
• Place patties onto grill. Grill, turning once, until cooked through (15 to 18 minutes). Top each burger with 1 slice cheese. Continue grilling until cheese is melted (1 to 2 minutes).
• To serve, place 1 burger on bottom half of bun; top with 1 tablespoon salsa, 1 sprig cilantro and top half of bun. Repeat with remaining ingredients.

BURGERS WITH SPICY DILL SALSA

Steps:

• For salsa, in a bowl, mix the first seven ingredients. In another bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into twelve 1/2-in.-thick patties., In two batches, grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve with salsa.

GRILLED SALSA BURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix beef, salsa and bread crumbs. Shape mixture into 12 (4-inch) patties, 1/4 inch thick. Sprinkle rounded tablespoon cheese in center of 6 patties, spreading slightly. Top with remaining patties; press edges together firmly to seal.
• Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
• Place burgers on bottom halves of buns. Top each with tomato and avocado slice and 1 tablespoon sour cream. If desired, top with additional salsa. Cover with top halves of buns.

SUNNY SIDE BURGER WITH SALSA VERDE

Steps:

• Salsa Verde:
• Heat broiler. Toss tomatillos, onion, and jalapeños with oil on a foil-lined rimmed baking sheet; season with salt. Broil until blackened in spots and very soft, 12-15 minutes. Let vegetables cool slightly, then transfer to a food processor. Add cilantro and black pepper; pulse until coarsely chopped (3 or 4 pulses). Taste salsa verde and season with more salt if needed.
• Assembly:
• Portion beef into 4 loosely packed balls (5 oz. each). Heat a large cast-iron skillet over medium-high until just beginning to smoke. Add 2 Tbsp. oil, then all 4 balls of meat. Firmly smash down on meat with a heavy metal spatula to create a craggy-edged 4"-diameter patty; season with salt and pepper. Cook, undisturbed, until deeply charred underneath, about 3 minutes. Flip and season other side with salt and pepper; cook to medium, about 3 minutes. Transfer to a plate and let rest.
• Carefully wipe out skillet with a paper towel, leaving only a light coating of oil. Set skillet over medium heat. Working in 2 batches, toast buns, cut side down, until golden brown, about 1 minute. Transfer to a clean surface.
• Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cook until whites are just set and edges are crisp, about 4 minutes. Season with salt.
• Spread insides of both tops and bottoms of buns with a heaping tablespoonful of salsa verde. Place a burger on each bottom bun, top with an egg, sunny side up, and close burger.
• Do Ahead
• Salsa verde can be made 1 day ahead. Transfer to a small bowl; cover and chill.

SPICY CAJUN SALSA BURGERS

Steps:

• In a large bowl, combine the first five ingredients. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. , Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on rolls.

SALSA BURGERS

Steps:

• Mix together the beef, salsa, salt and pepper.
• Form into 4 patties.
• Grill to your desired temperature.
• Top with cheese the last minute to melt.
• Add your favorite toppings and enjoy!

SUPER SALSA BURGERS

Steps:

• Combine ground beef, salsa, and bread crumbs in a bowl using your hands. Shape into 12 patties.
• Cook in a skillet over medium-high heat until an instant-read thermometer inserted into the centers registers 160 degrees F (71 degrees C), about 10 minutes.

SALSA FOR THURMAN'S SALSA BURGER

Steps:

• Mix all ingredients in a larger container. Chill. The Thurman Cafe uses the Salsa on a 12-ounce burger that has been fried and topped with 3 ounces of mozzarella cheese and served open-faced on Texas Toast on a bed of lettuce. Add a side of sour cream, and you have the Thurman Salsa Burger.

SUPER SALSA BURGERS

Steps:

• Combine ground beef, salsa, and bread crumbs in a bowl using your hands. Shape into 12 patties.
• Cook in a skillet over medium-high heat until an instant-read thermometer inserted into the centers registers 160 degrees F (71 degrees C), about 10 minutes.

AUDREY'S SALSA BURGERS

Steps:

• In medium mixing bowl, combine ground beef, salsa and bread crumbs.
• Mix well and shape into 12 hamburger patties.
• No bigger than 4 inches in diameter and 1/4 inch thick.
• On 6 patties, sprinkle cheese on top of each patty.
• Place the remaining patties on top of the cheese covered patties to form a hamburger.
• Seal ends together by pressing the ends shut.
• Place on grill.
• Grill each side for 11 to 15 minutes or until your liking.
• Place cooked hamburger on bun topped with tomato, avocado, salsa and 1 Tablespoon sour cream.
• When doubling recipe, I found I needed to add more bread crumbs so the meat was the right consistency for a hamburger.

BEEF & SALSA BURGERS

Steps:

• Heat grill to medium. In a large bowl, mix together the first six ingredients, then season well. Shape the mixture into 4 burgers and place on a baking tray.
• Grill the burgers for 3-4 mins on each side until cooked through, then keep them warm. Split each burger bun in half, then lightly toast, cut side up, place under the grill, cut side up, and lightly toast for 1 min. Fill the toasted buns with some salad and top with a burger and a good dollop of tomato salsa.