Hamburger Meat (I use 15% fat), 1/2 lb. per person
Swank Farms Salsa (I like the hot salsa for cooking)
Pepper Jack Cheese
The key ingredient to this recipe is our fresh homemade salsa. It can be purchased at anyone of the farmers markets we attend.
For every hamburger make two large 1/4 lb. patties. Top half the patties with drained salsa and a thick chunk of pepper jack cheese. Place the second pattie on top and crimp the edges with a fork. Season the meat with salt and pepper or grill seasoning. In a skillet heat some olive oil and fry the patties until desired doneness. Be very careful not let the pattie fall apart while cooking. The fat content of the meat is a big factor in how the burger holds up during cooking. Butter the onion rolls and toast under the broiler. Spread each half of the bun with mayonnaise and a leaf of lettuce, these create a moisture barrier and helps keep your bun from becoming soggy and falling apart. This is a juicy burger, enjoy!