Southwestern Salsa Burgers

100% Angus Burger topped with Pepper Jack Cheese

and Roasted Red Pepper, Corn and Black Bean Salsa

set on a Cornmeal Crescent Bun

topped with Garlic Chili Mayonnaise

Ole!

6 servings

INGREDIENTS:

·        6 burger patties

·        6 slices Pepper Jack cheese

·        1 12-ounce jar Santa Barbara brand Roasted Red Pepper, Corn and Black Bean Salsa

·        ½ cup real mayonnaise

·         1 clove garlic, minced

·         ½ teaspoon chili powder

·         2- 10-ounce tubes Pillsbury Big and Buttery Crescent rolls

·         1- 7 ounce can mild green chilies, diced

·         ¼ cup cornmeal

DIRECTIONS:

For burgers:

1. Grill burgers to desired doneness, about 5 minutes a side.
2. Top with Pepper Jack cheese slices and grill until melted.
3. Remove from grill, tent with foil to keep warm.

For Garlic Chili Mayonnaise:

1. Mix mayonnaise, garlic and chili powder together in a small bowl. Set aside.

For Cornmeal Crescent Buns:

1. Unroll crescent rolls onto work surface.
2. Press two triangles together to form a rectangle.
3. Sprinkle with 1 tablespoon cornmeal and ½ tablespoon green chilies.
4. Roll up rectangle starting with a long side, then coil into a round spiral, sealing edges as you go.
5. Sprinkle with additional cornmeal and press into a bun shape.
6. Repeat to make 6 buns.
7. Bake on lightly greased baking sheet at 375 degrees for 12-15 minutes, while burgers are grilling.
8. Remove from baking sheet to a cooling rack.

 To assemble Southwestern Salsa Burgers:

1. Slice Cornmeal Crescent Buns in half to create a top and a bottom.
2. Spread both the top and bottom with about a tablespoon of the garlic chili mayonnaise.
3. Place grilled burger patty on top of bottom bun.
4. Top with 2 tablespoons of Roasted Red Pepper, Corn and Black Bean Salsa.
5. Place top bun on top and serve.