Quote:
Originally Posted by GoinAllTheWay
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El Grosso! I'm down with the Dijon, but salsa? Ew....
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Well, if you don't like salsa, it would be bad, but if you DO you should try it - they complement each other very well with both adding a little heat to the equation. I use just a regular dollop of salsa and spread it over the bun on top of the mustard as if it were chunky ketchup.
I also add salsa into home-made burgers, which has the added benefit of being a thickening agent that helps the patties stay together. Salsa, bbq sauce, a bit of Frank's Red Hot, an egg, and extra lean beef - mmm mmm!