4 H-E-B Fully Cooked Thick 'N Juicy Burgers
1/2 sweet medium onion
1 (4 oz.) can whole green chilies, drained
4 leaf or romaine lettuce leaves
4 (4 oz.) slices Monterey Jack or Pepper Jack Cheese
4 Kaiser rolls or hamburger buns
1/2 cup Florentina Salsa Picante
Heat charcoal 30 minutes until covered with a light layer of gray ash
or heat gas grill on High 10 minutes with lid closed.
Meanwhile, cut onion into slices as thinly as possible. Drain chilies;
split to lay flat.
Heat frozen burgers 5 minutes per side, directly on grill grate over M
edium heat. Hold palm just above grate. If heat causes you to pull awa
y in 4 seconds, heat is ideal (375 degree grill surface temperature).
Lay chilies and cheese slices over burgers after turning. Grill onion
slices 2 to 3 minutes per side. Split rolls or buns; toast on perimete
r of grill.
Spread picante sauce on buns (1 tablespoon per side.) Place burgers on
buns and top each with grilled onion and lettuce leaves.