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Southwest Salsa Burgers

Southwest Salsa Burgers

This burger includes a tender sirloin patty made with shallots and spicy chili powder topped with all of the trimmings — and then some. We like to think of this as a beef burrito slammed inside a hamburger bun, with salsa, jalapeños, and Monterey Jack cheese.

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  • 1/4 Cup finely chopped shallots
  • 3/8 Teaspoons salt
  • 1/4 Teaspoon ground chipotle chile pepper
  • 1/8 Teaspoon black pepper
  • 1 Pound 90 percent lean ground sirloin
  • 1/4 Cup refrigerated fresh salsa, divided
  • Cooking spray
  • 4 slices reduced-fat Monterey Jack cheese
  • 4 Boston lettuce leaves
  • 4 hamburger buns, toasted

Caribbean Burger with Mango Salsa

SAN ANTONIO – We all need a trip to the Bahamas right now. Well, this burger will take you there!

Dr Shalene McNeill with Beef loving texans shows us how to do it in the recipe below.

The fresh mango salsa creates a crisp, flavorful flavor, and the jerk seasoning adds some heat. For even more flavor, the burgers can be served open-faced on slices of Hawaiian or challah bread, or skip the bread and sandwich your burger between pineapple rings instead.

Pro tip: Keep in mind that you are wasting 1 ounce for every 4 ounces of hamburger meat you cook. Watch the video above for more hamburger tips.

1 1/2 pounds of ground beef (93% lean or leaner)

2 tablespoons Caribbean jerk seasoning

1 large mango, peeled, roughly chopped (about 1 cup)

1 tablespoon of chopped fresh cilantro

1 tablespoon chopped green onion

1 tablespoon finely chopped seeded jalapeño pepper

1 tablespoon of fresh lime juice

Combine ground beef and jerk seasoning in a large bowl, mixing lightly but thoroughly. Shape into four 3/4 inch thick patties.

Place the patties on the wire rack over medium coals covered with ash. Broil, covered, 11 to 15 minutes (or over medium heat on a preheated gas grill, covered, 13 to 14 minutes), until an instant-read thermometer inserted horizontally in the center registers 160 ° F, turning from time to time. Season with salt to taste.

Cook’s tip: Cooking times are for fresh or well thawed ground beef. Ground beef should be cooked to an internal temperature of 160 ° F. Color is not a reliable indicator of how good ground beef is.

Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve the burgers with salsa.

Recipe: Caribbean burger with mango salsa

Recipe: Caribbean burger with mango salsa | SA Live | KSAT 12

SAN ANTONIO – We all need a trip to the Bahamas right now. Well, this burger will take you there!

Dr. Shalene McNeill with Beef Loving Texans shows us how to make it in the recipe below.

The fresh mango salsa creates a bright and savory flavor, and the jerk seasoning brings a little bit of heat. For even more flavor, burgers may be served open-faced on slices of Hawaiian or Challah bread, or skip the bread and sandwich your burger between pineapple rings instead.

Pro tip: Keep in mind that you lose 1 ounce for every 4 ounces of hamburger meat that you cook. Watch the video above for more burger tips.

Caribbean burger with mango salsa

Combine ground beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch-thick patties.

Place patties on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (or over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with salt, as desired.

Cook’s tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa.

These drip-down-your-chin sliders are jazzed up with Southwestern spices, jalapeños, and Jack cheese. Huge crowd-pleaser!


  • 1 piece white sandwich bread, crust removed and cut into 1/4-inch pieces
  • 2-1/2 tablespoons milk
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 1.5 lb 80-85% lean ground beef
  • 1 jalapeño pepper, seeded and minced (see note)
  • 2 scallions, dark and light green parts, thinly sliced
  • 2/3 cup grated Monterey Jack or Mexican blend cheese, plus more for topping the burgers, if desired
  • 8 slider buns
  • Vegetable oil, for brushing the buns
  • 1 batch Roasted Tomato Peach Jam, ketchup or salsa, for serving (optional)
  • Arugula, for serving (optional)


  1. In a large bowl, combine the bread, milk, salt, pepper, cumin, coriander, chili powder, smoked paprika, garlic, and Worcestershire sauce. Using a fork, mash into a paste.
  2. Add the ground beef, jalapeno, scallions, and cheese. Using your hands, mix until well combined. Shape the beef mixture into 8 patties slightly wider than the diameter of the buns. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill. Refrigerate until ready to cook.
  3. Preheat the grill to medium-high heat and oil the grates. Brush the cut sides of the buns lightly with oil and set aside.
  4. Grill the burgers, covered, until nicely browned on the first side, about 3 minutes. Flip burgers and add cheese (if desired) continue cooking for about 2 minutes more for medium rare. Remove the patties from the grill and let rest on a plate. Add the buns to the grill, oiled side down, and grill for about 1 minute, or until lightly toasted with grill marks. Remove from the grill. Mound the arugula (if using) on the bottom halves of the buns. Top each bottom half with a patty, followed by a generous amount of the Roasted Tomato Peach Jam (or ketchup or salsa) and the upper half of the bun. Serve hot.
  5. Make Ahead: The burger patties can be formed, covered, and refrigerated 2 days ahead of time.
  6. Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.). Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.
  7. Note: When handling jalapeño peppers, avoid touching your eyes and wash your hands well afterward.

Pair with

Nutrition Information

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  • Per serving (8 servings)
  • Serving size: 1 slider (does not include toppings)
  • Calories: 330
  • Fat: 18 g
  • Saturated fat: 7 g
  • Carbohydrates: 19 g
  • Sugar: 3 g
  • Fiber: 1 g
  • Protein: 22 g
  • Sodium: 335 mg
  • Cholesterol: 68 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • ½ cup prepared salsa
  • 2 (15 ounce) cans low-sodium black beans, rinsed
  • 1 cup well-crushed tortilla chips
  • ½ cup grated white onion
  • 1 large egg, beaten
  • 3 tablespoons mayonnaise
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ¾ teaspoon salt
  • 3 tablespoons avocado oil or canola oil, divided
  • 8 whole-grain burger buns, toasted
  • ½ cup prepared guacamole
  • 8 slices tomato slices
  • 1 cup sprouts
  • ½ cup thinly sliced red onion

Place salsa in a fine-mesh sieve and stir a few times to drain excess liquid. Mash beans with a potato masher in a large bowl until no whole ones remain. Stir in the drained salsa, tortilla chips, grated onion, egg, mayonnaise, chili powder, cumin and salt. Let stand 10 minutes.

Form the bean mixture into 8 burgers about 3 inches wide (1/3 cup each).

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add 4 burgers and cook until browned and heated through, 3 to 4 minutes per side. Repeat with the remaining oil and burgers. Serve the burgers on buns with guacamole, tomato slices, sprouts and red onion.

To make ahead: Individually wrap cooked burgers and refrigerate for up to 5 days or freeze for up to 3 months. Microwave to reheat.

  • 6 teaspoons extra-virgin olive oil, divided
  • 1 medium onion, chopped
  • ½ cup finely chopped red or green bell pepper
  • ½ cup fresh or frozen corn
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • Tomato Salsa, optional (recipe follows)
  • ½ cup canned unseasoned pumpkin puree
  • 1/2 cup shredded Monterey Jack, or Cheddar cheese
  • ½ cup toasted wheat germ
  • ½ cup fine dry breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon salt
  • Freshly ground pepper, to taste
  • 6 8-inch flour tortillas, (soft-taco size)
  • 2 cups shredded lettuce

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl let cool to room temperature, about 10 minutes.

Meanwhile, prepare Tomato Salsa, if using.

Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture mix well. With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.

Preheat oven to 325 degrees F. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels microwave on high for 30 to 60 seconds, or until heated through.)

Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Wrap the patties in tortillas and serve immediately, garnished with lettuce and Fresh Tomato Salsa, if desired.

Southwest Black Bean Burger with Sweet Chili Mayo

Published: Feb 28, 2017 · Modified: Mar 31, 2021 by Aimee Mars · This post may contain affiliate links.

­The Southwest Black Bean Burger with Sweet Chili Mayo is a meatless weekend meal family favorite. The sweet and spicy mayo combined with the corn salsa create a Southwest flavor explosion.

Do you or a loved one suffer from &ldquoGrocery Storeitis?&rdquo

Do you often come home from the grocery store only to realize you forgot one key item? Later when you return to the store for this particular item do you pick up others you think you may be out of, then when you get home you find you actually had plenty of that item?

If so you could be suffering from grocery storeitis.

In my family, specifically the women, we have a genetic disorder, or so my husband likes to think, I have since labeled &ldquogrocery storeitis.&rdquo This disorder is one in which you go to the grocery store multiple times in one week generally because you forgot one key item (how was it not on my list. ).

These additional visits usually also lead to &ldquoOh, you know I think I&rsquom out of vanilla, I&rsquoll just get some.&rdquo Then I get home and realize &ldquonope it was Almond Extract I was out of! Oops.&rdquo In which case I now have 2 bottles of vanilla and none of the almond extract. The cycle then begins all over again.

My most recent item I always seem to think I&rsquom out of is black beans, which I use often in cooking, especially when trying to prepare meatless, yet satisfying to a meat-loving-husband, type meals. So as my Black Bean supply began to resemble that of the shelves at Costco I decided I needed to start incorporating them into more recipes than I actually thought I already was.

Cue the Black Bean & Sweet Potato Tacos and now this Southwest Black Bean Burger with Sweet Chili Mayo, which of course I naturally had all the ingredients to prepare except for the brioche buns (Insert grocery store trip here, which then led me to purchase canned Coconut Milk, which I thought I was out of, but alas I had 2 cans.

This is NOT your hippie vegan type burger (obviously, it has cheese on it), but it&rsquos super hearty! And yes you read that right above, I have a MEAT-LOVING husband, so how did I get him to eat not 1 but 2 vegetarian, or as he likes to call them &ldquomeatless&rdquo meals in one week? (see picture below)!

My husband didn&rsquot even know it wasn&rsquot your standard all-beef all-day burger! Hello, dinner success! In my humble opinion, I think the Sweet Chili Mayo really makes this burger absolute perfection. You can say it&rsquos the black bean pattie or the bun, and honestly, I won&rsquot disagree with you.

There is also two other key flavors going on in this bad boy, which are the Sweet Chili Mayo, which really you should just place on top of everything, and then the Corn Salsa that is subtle but adds to that southwest kick. And for those of you with super little ones, this is super easy to deconstruct for them.

This is burger perfection friends!

Most importantly, know if there&rsquos a meat-lover in your family you don&rsquot have to tell them this isn&rsquot meat. They&rsquore never gonna know the difference and that&rsquos between you and me.

Different products may contain allergens such as milk, wheat, egg, soy, peanuts tree nuts, fish and shellfish. If you are sensitive to allergens, always check the labels before use.

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Southwest Turkey Burgers with Corn Salsa

Oil grill rack. Prepare barbecue (medium-high heat). Combine turkey, crushed chips, 4 tablespoons cilantro, chili powder, salt, cumin, and pepper in large bowl. Using fork, mix together. Form 6 patties, each about 3 1/2 inches in diameter.

Step 2

Mix together salsa, corn, and remaining 2 tablespoons cilantro in small bowl. Set aside.

Step 3

Grill burgers until cooked through, about 5 minutes per side. Divide among plates. Spoon salsa over burgers and serve.

How would you rate Southwest Turkey Burgers with Corn Salsa?

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Grilled Southwestern Cheesy Stuffed Burgers

Having lived in Arizona for 18 years the love of southwestern flavors has crept into every facet of my cooking. It is no wonder my daughter loves Mexican food, but snubs my beloved Italian cuisine.

So, I imagine it was only a matter of time before it overtook my grill too. Every time we grill there seems to be some southwestern flavor on the menu. Whether it is Seasoned Grilled Fries, Spicy Grilled Corn or Grilled Margarita Chicken, we have something smoky, spicy and always southwestern on the grill.

These cheesy stuffed burgers are no exception. Truly the epitome of a southwestern burger, this patty is seasoned and loaded with a mixture of Colby and Monterey Jack cheeses, topped with your favorite salsa and served on a toasted bun. This is a gourmet burger unlike anything you have eaten before.

These simple burgers go from prep to plate in less than 30 minutes and will be the star of your get-togethers this summer.

With love from our simple kitchen to yours.

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Grilled Southwestern Cheesy Stuffed Burger


  • 2 pounds lean ground beef
  • 1 tablespoon taco seasoning
  • 8 ounces Colby Jack Cheese, shredded
  • 1 cup salsa
  • 4 large hamburger buns


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