Tex-Mex Burgers

For an all-out splurge, serve these burgers with shredded lettuce, sliced red onion, extra salsa, and a topping of guacamole. For a spicier burger, choose a medium to hot salsa and increase the chili powder to 2 teaspoons. You can also top the burger with sliced Monterey Jack. Just cover the grill to melt the cheese, and you’ve got a Tex-Mex cheeseburger.

PREP: 5 minutes      GRILL: 10 to 12 minutes

MAKES: 4 burgers

1 pound lean (90%) ground beef

2 tablespoons minced onion

2 tablespoons bottled salsa

½ teaspoon salt

1 teaspoon chili powder

4 seeded rolls, split

1. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. In medium bowl, combine ground beef, onion, salsa, salt, and chili powder just until well blended but not overmixed. Shape mixture into four -inch-thick patties, each 1 inch thick, handling meat as gently as possible, for best texture.

3. Place burgers on hot grill rack or pan and grill, turning once, 10 to 12 minutes for medium or to desired doneness.

4. Place rolls, cut side down, on grill over medium heat and toast, without turning, just until grill marks appear on cut side of rolls. Serve burgers on rolls.

EACH BURGER: About 325 calories, 27g protein, 23g carbohydrate, 14g total fat (5g saturated), 70mg cholesterol, 670mg sodium

THE STEPS

1. Divide meat into 4 equal portions; shape each into a -inch-thick patty. Handle as little as possible so burgers won’t be tough.

2. Cook thoroughly.