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Burgers with Spicy Dill Salsa

When I make burgers or hot dogs for boating or barbecues, I do a topping that tastes like relish meets salsa. Pile it on any griller you like. —Valonda Seward, Coarsegold, California
  • Total Time
    Prep: 20 min. Grill: 10 min./batch
  • Makes
    12 servings (3 cups salsa)


  • 1 jar (10 ounces) dill pickle relish
  • 3 plum tomatoes, seeded and finely chopped
  • 1 small white onion, finely chopped
  • 1/2 cup finely chopped red onion
  • 1/2 cup minced fresh cilantro
  • 1 tablespoon olive oil
  • 1 to 2 serrano peppers, seeded and chopped
  • 3 pounds ground beef
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 12 hamburger buns, split


  • For salsa, in a bowl, mix the first seven ingredients. In another bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into twelve 1/2-in.-thick patties.
  • In two batches, grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve with salsa.
Nutrition Facts
1 burger with 1/4 cup salsa: 371 calories, 16g fat (6g saturated fat), 70mg cholesterol, 926mg sodium, 31g carbohydrate (4g sugars, 2g fiber), 25g protein.

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