Ingredients
1 1/2
lb lean (at least 80%) ground beef
1/2
cup Old El Paso™ Thick ’n Chunky salsa
1/4
cup Progresso™ plain bread crumbs
3/4
cup shredded hot pepper Monterey Jack cheese (3 oz)
6
burger buns, split, toasted
6
tomato slices
6
avocado slices
6
tablespoons sour cream
Preparation
Heat gas or charcoal grill. In medium bowl, mix beef, salsa and bread crumbs. Shape mixture into 12 (4-inch) patties, 1/4 inch thick. Sprinkle rounded tablespoon cheese in center of 6 patties, spreading slightly. Top with remaining patties; press edges together firmly to seal.
Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
Place burgers on bottom halves of buns. Top each with tomato and avocado slice and 1 tablespoon sour cream. If desired, top with additional salsa. Cover with top halves of buns.
