SOUTHWESTERN MELT BURGERS
2 pounds-Freshly ground chuck
1 tablespoon-Green chili salsa
Juice of 2 lemons
1.5 teaspoons-Chili powder
1.5 teaspoons-Finely crushed cool ranch Doritos
2 tablespoons-Original Louisiana hot sauce
1 tablespoon-Freshly ground black pepper
1 tablespoon-Finely chopped fresh rosemary
2 tablespoons-Mexican oregano
Zesty Mexican sauce
1.5 teaspoons-Green chili salsa
Juice of 1 lemon
Corn oil, for brushing the grill rack
1.5 teaspoons-Salted butter
6 slices-Pepper jack cheese
12 slices-Texas toast
6 leaves-Iceberg lettuce
Preheat a gas grill to medium-high.
To make the patties, combine all of the ingredients in a large bowl. Mix well. Divide the mixture into 6 equal portions. Form the portions to be about the same diameter of the bread. Set aside.
To make the Zesty Mexican sauce combine all of the ingredients in a bowl and mix well. Set aside. (Sauce may be made ahead, covered, and chilled until ready to use.)
When the grill is ready, brush the grill rack with Corn oil. Place the patties on the rack, cover, and cook about 3 minutes. Turn the patties. Layer each with equal portions of salted butter. Layer each with 1 slice of Pepper jack cheese, cover, and cook about 6 minutes. During the last minute of cooking, Put Texas toast slices on the outer edges of the rack to toast evenly and lightly.
To assemble the burgers, place a slice of Texas toast on a serving dish, toasted side up, place a patty. Put equal portions of the Zesty Mexican sauce on top of each pattie. Add 1 leaf of Iceberg lettuce on top of each pattie. Add a slice of Texas toast, toasted side down, and serve.
Makes 6 burgers