Burger: Prepare grill.
Combine chili powder, salt, and beef. Divide into four portions, shaping each into a 1/2-inch thick patty.
Grill five minutes on each side, or until done. Grill rolls, cut sides down for one minute or until toasted.
Place one patty, along with 1/3 cup of salsa on each bun.
Salsa: Combine all ingredients in a bowl, toss gently.
Mix mustard and sour cream, cover and refrigerate.
Cook veggie burger according to directions on the box.
To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
irections for sauce:
This recipe makes enough sauce for about
y before:
Prepare Recipe #227901.Tomatillo Salsa.
I only made 1/2 recipe and it was enough):
ts. Use what you like best.
Burgers -- Make these first
hile waiting on sauce, gather burger ingredients.
Pickles: Slice Vlasic
Preheat barbecue or indoor grill to medium heat.
Form
Mix deer burger, beef burger, soup mixes and water by hand until thoroughly combined.
Shape into very thin patties.
Top half of patties with 1/2 slice of bacon.
Cover this with remainder of patties and seal edges.
Grill over hot coals or gas grill until done.
Serve on warm buns with mustard and sliced onion.
While burgers are cooking, sprinkle meat with Worcestershire sauce.
b>grill.
Grill until the burgers are cooked through.
Layer your burger
dding it directly to the burger meat. Remove the bacon to
Make your favorite recipe for hamburger patties; make eight
he refrigerator to get the best taste out of the chicken
eef into a round burger patty. Marinate the burger patty in bowl
slightly oval patties. Fry or grill to preferred doneness (I like
about one hour.
Prepare grill for indirect medium-low heat
Make burger: In a large mixing bowl,
efrigerate until needed.
Heat grill to medium heat.
Place
eat place the patties and grill for about 4 minutes, flip
Preheat the grill. In a bowl, mix the