Chili-Cheese Burgers

By Jaxson

Ingredients

• 1/3 cup Old El Paso® Thick 'n Chunky salsa
• 1/3 cup purchased bean dip
• 4 (4-oz.) purchased ground beef patties
• 1/2 teaspoon seasoned salt
• 4 burger buns, split
• 2 oz. (1/2 cup) finely shredded colby-Monterey Jack cheese blend

Details

Servings 1
Cooking time 25mins
Adapted from pillsbury.com

Preparation

Step 1

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oz. (1/2 cup) finely shredded colby-Monterey Jack cheese blend

Heat grill. In medium bowl, combine salsa and bean dip; mix well. Set aside. Sprinkle both sides of beef patties with seasoned salt.

When ready to grill, place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook as directed on package or until patties are thoroughly cooked, turning once.

During last 1 to 2 minutes of cooking time, place buns, cut side down, on grill; cook until toasted.

Top each cooked patty with salsa mixture; sprinkle with cheese. Cover grill until cheese is melted. Place topped patties in toasted buns.

Wheaties