They say we're going through a "cool down" here in LA. Considering it was 108 on Sunday and 104 yesterday, I'm not quite sure what "cool down" means.
When I hear the phrase I think of a nice breezy 76, maybe hitting 80...but certainly not a 4 degree drop!
But that weather man keeps telling me everyday that the "cool down" continues. Well, we'll see. I keep hoping....it's BLAZING outside!
So Sunday MGG and I decided to do a little maintenance on my car's headlights. Scrubbing, scraping, buffing, sanding, polishing....and YES in the 108 degree heat! Crazy huh??
Well this took quite a bit longer than I had planned....3 1/2 hours to be exact...until we accomplished this tedious task!
Needless to say we were hot, tired, and HUNGRY. So after a dip in the pool, a cold beer, and some chips and my excellent sweet onion salsa, we decided to grill BURGERS!
So as I often do, I theme my meals. Today we were going to Santa Fe, New Mexico. All the wonderful Southwestern flavors we love brought into my menu. Here's it is.
Menu:
Grilled Santa Fe Burgers
Chili seasoned oven fries
Bush's Grillin Beans - Black Bean Fiesta
I found this great recipe for Grilled Santa Fe Burgers over at Sargento.com. It sounded perfect, I had all the ingredients on hand....it's a winner!!! I often use Sargento's cheese because I like the quality and flavor of their products. They have a great variety to try in the stores!
UPDATE: Oh, the local news station just said that while we continue to have a "cool down" we are going to have a "warm up" by the end of the week! Geez! LOL!
So let's make burgers.
This is one of those burgers that has almost everything mixed into the meat. The secret with doing this is to mix the meat gently and quickly to incorporate all the ingredients. You don't want to handle the meat too much....you'll end up with tough hockey pucks! And no one wants to eat a hockey puck!!
So in a medium bowl take your ground beef (I use ground sirloin for flavor, and lower fat content), add in Sargento's Fancy Shredded 4 Cheese Mexican, salsa (my sweet onion salsa works great here!), crushed tortilla chips, onion powder, cumin, garlic powder, plus salt & pepper.
Mix quickly but thoroughly.
Shape in to patties. Cook them on an indoor or outdoor grill, preheated to medium high heat. Cook for about 5 - 6 minutes on each side, or until done.
Add some more Sargento cheese to the top to melt right before they are finished. Toast your hamburger buns! (I made homemade hamburger buns as well. They were fabulous! I'll give you the recipe tomorrow...promise). Update: Here's the link to the Homemade Hamburger Buns!
To serve you can top with some salsa. MGG wanted cut tomatoes on his. See how purty???
These were excellent! Thanks Sargento for a great recipe!!
(Note: Sargento did not sponsor this...all opinions were my own. I just loved the recipe and their products and wanted to share!)
Grilled
Santa Fe Burgers
Adapted from Sargento.com
Serves: 4
Ingredients:
1 lb ground beef
1 cups shredded Sargento’s Fancy Shredded 4 Cheese Mexican
1/4 cup salsa (I used my Sweet Onion Salsa)
1/4 cup crushed tortilla chips
1 ½ t onion powder
1 teaspoon cumin
1/2 teaspoon garlic powder
Salt & pepper
4 hamburger buns ( I used my Homemade
hamburger buns)
Toppings:
Lettuce (optional)
4 tomato slices (optional)
Sargento’s Fancy
Shredded 4 Cheese Mexican shredded cheese (melted on top) (optional)
Salsa (optional)
Directions:
In a medium bowl,
combine the beef, 1 cup of cheese, 1/4 cup salsa, tortilla chips, onion powder,
cumin, garlic powder, salt and pepper (to taste). Lightly shape into 4 patties.
Don’t overwork the meat or it will become tough.
Cook on the preheated
grill over medium high heat for about 5-6 minutes per side. If you are melting cheese on the burger, top
with a good mound of cheese 1 minute before the end of the cooking time. Close the lid on the grill to melt cheese. Toast hamburger buns on the grill during the
last 2 min of cooking. To assemble
burgers: place hamburgers on the bottom
bun. Top with salsa, lettuce, and tomato
if desired.
