Ingredients
1/3
cup Old El Paso™ Thick ’n Chunky salsa
1/3
cup purchased bean dip
4
(4-oz.) purchased ground beef patties
1/2
teaspoon seasoned salt
4
burger buns, split
2
oz. (1/2 cup) finely shredded colby-Monterey Jack cheese blend
Preparation
Heat grill. In medium bowl, combine salsa and bean dip; mix well. Set aside. Sprinkle both sides of beef patties with seasoned salt.
When ready to grill, place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook as directed on package or until patties are thoroughly cooked, turning once.
During last 1 to 2 minutes of cooking time, place buns, cut side down, on grill; cook until toasted.
Top each cooked patty with salsa mixture; sprinkle with cheese. Cover grill until cheese is melted. Place topped patties in toasted buns.
