Best Grilled Salsa Burgers Recipes

GRILLED PORK BURGERS WITH PINEAPPLE SALSA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Layer pineapple and peppers on a baking sheet. Drizzle evenly with 1 tablespoon olive oil.
• Bake in the preheated oven until browned, 15 to 20 minutes. Stir occasionally to prevent overbrowning.
• Meanwhile heat remaining olive oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes.
• Combine pineapple-pepper mixture, onion, orange juice, salt, and pepper in a blender or food processor. Puree until salsa is thoroughly combined. Add cilantro and blend lightly. Chill for approximately 1 hour.
• Combine ground pork, seasoned salt, paprika, dill, garlic powder, hot sauce, and red pepper in a large bowl. Blend well using your hands. Shape mixture into 8 patties.
• Preheat a gas or charcoal grill for medium-high heat and lightly oil the grate.
• Grill burgers until browned, 5 to 7 minutes per side. Cook 5 minutes for medium-well; 7 minutes for well done.
• Place burgers on buns and garnish with pineapple salsa.

SALSA TOPPED GRILLED TACO BURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix beef and taco seasoning mix. Shape mixture into 4 patties, about 3/4 inch thick.
• Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Top each patty with cheese slice. Cook 1 to 2 minutes longer or until cheese begins to melt. Serve in buns with avocado and salsa. Top with chopped chile.

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.

GRILLED SHRIMP BURGERS WITH MANGO SALSA

Steps:

• To make the salsa: combine salsa ingredients in a bowl and put in refrigerator until needed.
• To make the burgers: puree bread in a food processor until crumbs and then place in a large bowl.
• To the processer put in the shrimp, cilantro, chives and garlic and process until finely chopped and forms a chunky paste (but not a puree) and then add to the bread crumbs along with the next 6 ingredients (radishes - pepper); stir to combine.
• Make into 4 patties and refrigerate until ready to grill.
• Prepare grill until medium hot.
• Spray burgers with Pam on both sides.
• Grill burgers (4-5 minutes per side) to desired donesness. Toast burger buns for last mnute or so of grilling if desired.
• On burger bun bottoms place salad greens, top with burger and then the salsa. Serve with remaining salsa.

GRILLED SALSA BURGERS

Steps:

• For the salsa: In a mixing bowl, combine the tomatoes, green and yellow pepper, onion, cilantro, garlic, vinegar and seasoning. Stir to combine all ingredients. Set aside.
• Preheat your grill to a medium high heat.
• In a mixing bowl, combine the ground beef, Worcestershire, mayonnaise, salt, chili powder and pepper. Mix well. Using your hands, press and pat four quarter pound patties, making sure to wash hands before and after handling the raw meat.
• Reduce grill temperature to medium and grill the burgers for about 5 minutes per side for a medium doneness. Add the pepper jack cheese, and remove from the grill. Cover with foil and let the burgers rest for a couple minutes to keep in the juices, and so the cheese melts.
• Add burgers to slices buns, and top with the prepared salsa. Enjoy!