- 6 pounds [2.7 kg] ground beef, shaped into 24 [4-ounce / 113-g each] patties
- 24 hamburger buns
- 1/4 cup [60 mL] olive oil
- 3 cups [750 mL] mustard and corn South-West salsa
- 3 cups [750 mL] pineapple-onion Island salsa
- 3 cups [750 mL] traditional Ole salsa
- Lettuce leaves, to serve
- Tomato slices, to serve
- Onion slices, to serve
Mustard and Corn South-West Salsa
- 1 pound [454 g] drained canned corn kernels
- 1 1/4 cups [310 mL] sweet relish
- 2 1/2 tablesponns [37.5 mL] Dijon mustard
- 2 1/2 teaspoons [12.5 mL] mustard seeds
- 1 teaspoon [5 mL] salt
Pineapple-Onion Island Salsa
- 1 1/8 pounds [510,75 kg] canned crushed pineapple, drained
- 3 ounces [85 g] green onions, sliced
- 1/2 cup [125 mL] white vinegar
- 1/4 cup [60 mL] cilantro, chopped
- 1 1/2 teaspoons [7.5 mL] red pepper flakes
- 3/4 teaspoon [3.75 mL] salt
Traditional 'Ole' Salsa
- 1 1/8 pounds [510,75 kg] tomatoes, chopped
- 3 ounces [85 g] chopped onion
- 3 tablespoons [45 mL] cilantro, chopped
- 3 tablespoons [45 mL] dry red wine
- 1 1/2 teaspoons [7.5 mL] jalapeno peppers, minced
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] pepper
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- Into a bowl, mix together all mustard and corn South-West salsa ingredients; cover and set aside.
- Into a second bowl, mix together all pineapple-onion Island salsa ingredients; cover and set aside.
- Into a third bowl, mix together all traditional'Ole' salsa ingredients; cover and set aside.
- For each serving, broil or grill 1 beef patty to desired doneness, turning once at half time.
- Reserve really hot.
- Using a pastry brush, coat both sides of cut hamburger buns with olive oil.
- Grill bun halves over hot barbecue rack or under preheated oven broiler until golden.
- Top bottom half of each bun with a beef patty, then with 2 tablespoons [30 mL] of desired salsa.
- Top with remaining bun half.
- Serve burgers onto inidvidual plates, already garnished with lettuce leaves, tomato slices and onion slices.
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