Ingredient List:
2 lb — Certified Hereford® 93/7 Ground Beef
1 loaf — Farm to Mkt Buns
2 Tbsp — Pepper Creek Jalapeno Cilantro Dip Mix
2 Tbsp — Minced White Onion — 1/8 mince
5 Tbsp — SNF Black Bean & Corn Salsa
1 tin — Grapeseed Oil
1 jar — Hand to Mouth’s — Roast Red Pepper Rhapsody
1 ea — Steak Iron Grill Press — Bear Paws — BurgerPress
Instruction:
Gently mix the ground chuck and the Jalapeno Cilantro Seasoning together until thoroughly combined. Using the Bear Paws to mix the ingredients, don’t overwork the mixture as this causes tough dry burgers. With wet hands divide mixture into 6 to 7 equal portions.
Gently form patties shaping them with the Burger Press. If you would like a zestier burger coat them lightly with Grape seed Oil and a light dusting of Jalapeno Cilantro Seasoning.
Chill the burgers on a platter for at least 1 hour to overnight, Separated by wax sheets and covered with plastic wrap.
Preheat griddle to medium heat (5–7 sec) hand hold. Using the Grill Press Cook the burger patties @ 3 minutes per side gently turn and repeat the press. Check internal temperature, and if necessary finish cooking to 165˚ internal temp. With indirect heat. Top each burger with the Bean & Corn Salsa or the Red Pepper Rhapsody.
While burgers are finishing, spray the buns on the cut side with Grapeseed Oil. On the griddle toast the cut side of the until toasted and browned.
Serve immediately.
Enjoy!!
