Old El Paso Burgers with Summer Salsa

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Summer Salsa
10-12 ripe Roma tomatoes, sliced and diced
2 small banana peppers, deseeded, diced
1 medium Vidalia onion, skinned, diced
8 large slices of Sliced Jalepenos in jar, diced
½ cup chopped fresh cilantro
1 lime, quartered
Patties 1 Pkg aco Seasoning Mix
1.5 lbs. ground chuck
8 large slices of sliced jalepenos, diced
1½ teaspoons freshly ground black pepper
1 teaspoon onion salt
1 teaspoon jalepeno juice from jar
Vegetable oil for brushing the grill rack
6 fresh baked Kaiser rolls, split
6 slices Pepperjack cheese
½ cup butter, softened
3 cups shredded iceburg lettuce
16 oz. tub sourcream



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the summer salsa, combine Roma tomatoes, banana peppers, Vidalia onion, jalepenos, and the fresh cilantro together to make a fresh chunky-style salsa. Squeeze fresh lime juice over mixture and chill while preparing and cooking patties. To make the patties, evenly distribute Old El Paso Taco Seasoning Mix throughout the ground beef by sprinkling and folding the ground beef. Then combine the jalepenos, ground black pepper, onion salt and jalepeno juice in a large bowl. Mix ingredients by hand, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form patties to fit the rolls. Once the grill is ready, brush vegetable oil onto the grill rack. Place the patties on the rack, cover, and cook, turning once, until done to preference (5-7 minutes on each side for medium). During the last few minutes of cooking, lightly toast the rolls by placing cut side down on the outer edges of the rack. Once burgers are near cooked to preference, add a slice of Pepperjack cheese to each patty and cover with the grill lid only long enough to melt cheese; promptly remove patties from heat. To assemble the burgers, spread butter on the toasted sides of the rolls. On each roll bottom, place a nice portion of shredded iceburg lettuce, a light spread of sourcream and a patty. Top each patty with a light spread of sourcream and a drained spoonful of chilled summer salsa. Add the roll tops and enjoy! Makes 6 burgers.