This was a hit with my kids. I sometimes cook for our Wednesday nite get together at my daughter's home. I added 1 stalk celery chopped, 1/2 white onion chopped, 1 clove of garlic, minced, 1/2 cup of salsa, 1/4tsp celery salt,1/4tsp chili powder,just to give it a little more kick. Sour cream and cheddar cheese is a must.
I'm in the process of making these burgers now and just wanted to get something cleared up. Most everyone knows that the juiciest burgers come from ground beef that has a higher fat content. If you use lean beef, you're gonna get "meatloaf". 80% lean and 20% fat content is pretty much the standard. What percentage of fat do you use in your recipe? thanks, (they smell really good). I'm grilling them on a Foreman grill which are known for draining off the fat (and the moisture)from most meats.I'm waiting...waiting... I'm amazed,I watched the juices flowing out of the burgers and into the tray and thought "here we go again...hot and dry ground beef on a bun. For not the first time in my life, I was wrong. A very pleasant juicy burger. I wonder which ingredient or combination thereof keeps the juices in? A definite keeper, thank you.
