GRILLED MEXIBURGERS

FOR THE BURGERS:
1 pound ground beef
1 tablespoon chopped fresh parsley
1/4 teaspoon onion salt
1/4 teaspoon pepper
4 hamburger buns, split
FOR THE TOPPINGS:
4 slices (1 ounce each) Colby-Monterey cheese blend
1/4 cup Old El Paso Thick 'n Chunky Salsa
sliced jalapeno chilies (optional)

In medium bowl, combine all burger ingredients except buns; mix well. Shape into 4 patties.

TO GRILL:
Place burgers on preheated gas grill over Medium heat or on charcoal grill 4-6 inches from medium coals, cover grill. Cook 10-12 minutes or until burgers are no longer pink in center, turning once.

TO BROIL:
Place patties on broiler pan; broil 4-6 inches from heat using times above as a guide.

TO SERVE:
Place 1 cheese slice on each burger. Place burgers on bottom halves of buns. Top with salsa, sliced chiles, and top halves of buns.

Makes 4 sandwiches

TOPPING VARIATIONS:

BACON CHEESE BURGERS:
Top each burger with 1 slice of cheese and 2 slices of cooked bacon.

BURGERMEISTER BURGERS:
Top each burger with 1 slice Swiss cheese, drained sauerkraut and if desired, 1 red bell pepper ring. 3.California Burgers: Top each burger with tomato slice, avocado slices and alfalfa sprouts.

CON CARNE BURGERS:
Top each burger with heated canned chili and shredded Cheddar cheese.

MIDDLE EASTERN BURGERS:
Spread cut sides of buns with tahini. Top each burger with sliced cucumbers and plain yogurt.

Source: Pillsbury Grilling, Picnic & Camping Classic Cookbook #207