Strawberry Salsa Burgers with Spinach on Poppy Seed Rolls
2 tablespoons Colavita Olive oil
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons fresh chopped mint leaves
2-3 tablespoons fresh chopped cilantro
1 jalapeno pepper, seeded and minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pint strawberries, hulled and chopped
1/4 cup diced California avocado
1/2 cup chopped sweet onion
2 pounds freshly Ground Beef Chuck
1 teaspoon Grey Poupon Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Oil for the grill
1 cup washed fresh spinach leaves, packed, stems removed
6 Kaiser Rolls with poppy seeds, split
To prepare the strawberry salsa, combine the Colavita olive oil, lime juice, red wine vinegar, mint, cilantro, jalapeno, pepper and salt in medium bowl. Stir in the strawberries, avocado and onion. Set aside while making patties.
Preheat gas grill to medium high heat.
To make the patties, in a large bowl gently combine the ground chuck, Grey Poupon Dijon mustard, Worcestershire sauce, kosher salt and pepper. Form the mixture into 6 equal sized patties. Lightly brush the grill rack with oil. Arrange the patties on grill rack. Grill in a covered grill 9 minutes, turning once halfway through cooking for medium doneness, or cook until desired doneness.
During the last few minutes of grilling arrange the poppy seed rolls cut side down on the outer edges of the grill rack to toast.
To assemble the burgers, arrange a patty on each roll bottom, top with the fresh spinach leaves (evenly dividing between each). Spoon a generous portion of the strawberry salsa on top of the spinach then top with remaining roll halves and serve immediately.