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 Medium heat. Hold palm just above grate. If heat causes you to pull away 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 perimeter of grill.
Spread picante sauce on buns (1 tablespoon per side.) Place burgers on buns and top each with grilled onion and lettuce leaves.
No Nutritional Information Available
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