Salsa Crunch BurgerSalsa Crunch Burger
Salsa Crunch Burger
Salsa Crunch Burger
This stacked burger packs a peppery punch thanks to Jalapeno & Cheese Pub patties. Add a generous scoop of your favorite jarred salsa for an even more customizable kick, and finish with a few tortilla chips for a fun crunch.
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Recipe - Roseville Liquor
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Salsa Crunch Burger
Prep Time30 Minutes
Servings4
Cook Time30 Minutes
Ingredients
4 Cub Jalapeno & Cheese Pub Burgers
1/3 cup mayonnaise
3 tbsp jarred salsa
4 hamburger buns, toasted
Lettuce leaves
Tomato slices
Red onion slices
Avocado slices
Tortilla chips or strips
Directions
  1. Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, about 3 minutes. Flip and cook 2 more minutes for medium to medium well.
  2. In a small bowl, combine the mayonnaise and salsa.
  3. Slather the top and bottom of each toasted bun with the mayo mixture.
  4. Place a burger on the bottom of each bun. Top with lettuce, tomato, onion, avocado, tortilla chips or strips and the top of the bun and serve.
  5. Tip: Romaine lettuce is a good choice for a topping on any burger because it’s sturdiness holds up well when tucked inside a bun with a hot patty.
30 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 Cub Jalapeno & Cheese Pub Burgers
1/3 cup mayonnaise
3 tbsp jarred salsa
4 hamburger buns, toasted
Lettuce leaves
Tomato slices
Red onion slices
Avocado slices
Tortilla chips or strips

Directions

  1. Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, about 3 minutes. Flip and cook 2 more minutes for medium to medium well.
  2. In a small bowl, combine the mayonnaise and salsa.
  3. Slather the top and bottom of each toasted bun with the mayo mixture.
  4. Place a burger on the bottom of each bun. Top with lettuce, tomato, onion, avocado, tortilla chips or strips and the top of the bun and serve.
  5. Tip: Romaine lettuce is a good choice for a topping on any burger because it’s sturdiness holds up well when tucked inside a bun with a hot patty.