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Smokin’ Stuffed Salsa burgers with Holy Guacamole

This burger evolved as a result of a culinary/marital compromise. Ever since I was a little girl, I have despised condiments. So, growing up, I put chips on top of my burger instead of mustard or mayonnaise. My husband, who loves his burgers loaded with all the fixings, thought my habit was strange. So, once we got married, I started sneaking the chips into the burger mix. The chips provided seasoning for the patty and the duplicated the taste I loved growing up. He still complained that the burger was too dry. Since we both love Mexican food, putting salsa in the burgers and using Guacamole as the condiment kept the burger from being too dry for my husband and avoided the condiments that I despise.


For the Holy Guacamole dressing
1 ripe avocado roughly chopped
2 T. sour cream
1 T. olive oil
1 T. finely chopped fresh cilantro
¼ t. garlic salt
For the stuffed burgers
4 small canned sweet peppers
½ small onion
½ c. finely crushed blue corn tortilla chips
1 lb. ground chuck
2 T. hot or medium salsa
2 eggs lightly beaten
2 T. olive oil
For the toppings and buns
2 medium red bell peppers deseeded
6 cheddar cheese hamburger rolls
2 T. olive oil


Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium high. Meanwhile, to make the Holy Guacamole dressing, combine the avocado, sour cream, and olive oil in a food processor. Process the mixture for 3- 5 minutes until smooth. Add the cilantro and garlic salt and pulse a few times to thoroughly mix the ingredients. Refrigerate the dressing until the burgers are finished. Finely dice the sweet peppers and the onion. Mix them together in a small bowl and set them aside. In a large bowl combine the tortilla chips, ground chuck, salsa, and eggs. Mix the ingredients until they are thoroughly combined. Handle the meat as little as possible to avoid compacting it. Form 12 thin patties (each about ½ of an inch thick) from the ground beef mixture. Take one patty and put 1 T. of the pepper and onion mixture in the center. Be sure to leave the edges of the patty clear. Then put another patty on top and seal the edges together. Repeat this process with the remaining patties. At the end, you should have 6 smokin’ stuffed salsa burgers. Brush the grill with the olive oil. Then, place the burgers on the grill. The burgers are cooked slightly more on the first side to make sure that the filling will not fall out when they are turned. For a medium burger, cook for 7 to 10 minutes on the first side and 3 to 4 minutes on the second. When you turn the burgers, carefully release them from the grill with the spatula before turning them over to keep them from falling apart. Place the red bell peppers on the grill. Turn the peppers as they cook to lightly char each side. Thinly slice the roasted red bell peppers into rounds. Slice the rolls in half and brush them with olive oil. During the last few minutes of cooking, put them cut side down on the grill and lightly toast them. To assemble the burgers, spread the top half of each sliced roll with the Holy Guacamole. Top the bottom half of each roll with one hamburger, a few slices of the red pepper, and the top half of the sliced roll.


The salsa should be very thin. If you use chunky salsa, the burgers may fall apart on the grill. There should be no pink on the top of the burgers when you turn them. If you turn them prematurely, the two patties will separate and the filling will spill out.