southwestern burgers with sutter home salsa

Ingredients

SALSA
1 MEDIUM YELLOW BELL PEPPER
2 ROMA TOMATOES
1/3 CUP FINELY CHOPPED GREEN ONIONS
2 TABLESPOONS SUTTER HOME ZINFANDEL
1 CLOVE GARLIC MINCED.
BURGERS
1 AND A HALF POUNDS GROUND CHUCK
1/2 CUP FINELY SHREDDED COLBY AND MONTEREY JACK CHEESE
1/4 CUP CHOPPED RIPE OLIVES
2 TABLESPOONS FINELY CHOPPED GREEN ONIONS
2 TABLESPOONS MAYONAISE.
OLIVE OIL FOR BRUSHING GRILL RACK
4 ONION BUNS SPLIT
10 NICE SPINACH LEAVES
SEASONING
1 1/2 TEASPOONS GROUND CUMIN
1 TEASPOON GARLIC POWDER
1 TABLESPOON CHILI POWDER

Instructions

1 IN AN OUTDOOR KETTLE TYPE GRILL, PREPARE A MEDIUM-HIGH CHARCOAL FIRE. 2 COMBINE ALL SALSA INGREDIENTS. COVER AND SET ASIDE. 3 SHAPE GROUND CHUCK INTO EIGHT PATTIES APPROXIMATLEY 41/2 INCH DIAMETER. IN A SMALL BOWL COMBINE CHEESE, OLIVES, ONIONS AND MAYONNAISE. PLACE ABOUT 1/4 CHEESE MIXTURE IN CENTER OF FOUR PATTIES. TOP WITH REMAINING PATTIES. PRESS EDGES FIRMLY TOGETHER TO SEAL. GENTLY PAT TO 3/4 INCH THICKNESS. 4 IN A SMALL BOWL COMBINE SEASONING INGREDIENTS. PRESS EVENLY INTO BOTH SIDES OF PATTY. 5 BRUSH THE GRILL RACK WITH OLIVE OIL. PLACE THE PATTIES ON THE GRILL AND COOK UNTILL BROWNED ON THE BOTTOM PROBALY ABOUT FOUR MINUTES. TURN THE PATTIES AND COOK FOR ABOUT FOUR MINUTES OR TO DESIRED D0NENESS. GRILL ROLLS CUT SIDE DOWN UNTIL LIGHTLY TOASTED. ARRANGE SPINACH LEAVES ON BOTTOM HALF OF ROLLS. TOP WITH BURGERS. SPOON SOME OF THE SALSA OVER THE BURGERS AND ADD THE ROLL TOPS. MAKES 4 SERVINGS.