Ingredients
1 large tomato, seeded and finely chopped
½ cup finely chopped green sweet pepper
¼ cup finely chopped red onion
2 finely chopped, seeded jalapeno peppers
1 clove garlic, minced
1tablespoon snipped cilantro
¼ teaspoon salt
1-1/2 pounds lean ground beef
2 cups shredded lettuce
1/3 cup finely shredded cheddar cheese
¼ cup dairy sour cream and/ or guacamole
Directions
- For salsa, in a bowl combine with tomato, green sweet pepper, onion, jalapeno peppers, garlic, cilantro, and salt. Set aside tablespoons of the salsa. Cover and chill remaining salsa until serving time.
- In another bowl, combine 2 tablespoons of the salsa; mix well. Shape mixture into six ½ inch-thick over patties. Grill patties in an uncovered grill directly over medium goals for 13 to 15 minutes or until an instant-read thermometer inserted in side of the patty registers 160 degrees F; turning patties once halfway through grilling time. Arrange shredded lettuce on individual plates. Top with burgers, remaining salsa and cheddar cheese. Serve with sour cream and/or guacamole. Makes 6 servings.
To grill by indirect heat: arrange the preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place patties on grill over drip pan. Cover and grill for 18 to 20 minutes or until no pink remains, turning patties once halfway through grilling time.
Make a-head tip: Prepare salsa; cover and chill up to 24 hours. Use 2 tablespoons salsa for burgers. Serve burgers with remaining salsa.
