Lisa's Mexican Burgers

Turn a regular grilled burger into something with a Mexican kick by loading it with salsa spiked with cumin and oregano. This isn’t a recipe so much as a flavor blueprint: grill your burgers however you like, then pile on these toppings.

The cumin and oregano stirred into the salsa are what separate this from just slapping jarred salsa on a patty. Those two spices are the backbone of Tex-Mex flavor, and mixing them into the salsa gives every bite a warm, earthy depth. Minced onion adds a sharp bite that cuts through the richness of the beef.

Fresh lettuce and tomato round it out with crunch and acidity. It’s a five-minute assembly job once the burgers are off the grill.

Pro Tips

• Mix the salsa, cumin, oregano, onion, salt, and pepper together ahead of time and let it sit in the fridge for at least 30 minutes. The flavors meld and the result is noticeably better than last-second mixing.
• Use a chunky salsa for more texture on the burger. Smooth salsa runs off and drips everywhere.
• Toast the buns on the grill for 30 seconds to prevent them from getting soggy under the salsa.

Variations

• Add sliced avocado or a scoop of guacamole for creaminess.
• Top with pepper jack cheese and let it melt on the patty before assembling.
• Use a few pickled jalapeno rings for extra heat.