Cha Cha Burgers Recipes

HA-CHA-CHA BURGERS

Steps:

• In a small bowl, blend all salsa ingredients; refrigerate.
• In a medium bowl, blend burger ingredients and form mixture into four patties (patties will be wet).
• Place on a lightly-oiled grill and cook over medium-high direct heat for about 10 minutes, flipping halfway through cooking time.
• Burgers are done when a meat thermometer inserted into the sides reaches 165°F, or juices run clear and burgers bounce back to the touch.
• Serve with salsa, with or without a roll.

CHA CHA BURGERS

Steps:

• Combine beef, salsa, tortilla chips, chili powder and salt and shape into 4 patties.
• Place the top halves of the buns, cut side up in a shallow metal baking pan (I use disposable foil pans) top with cheese and cover with foil.
• BBQ grill the burgers 5 minutes per side or until juices run clear.
• After the first 5 minutes, place the bun pan over indirect heat for 5 minutes or until cheese has melted.
• To assemble, place the burgers on the bun bottoms, top each with 1 tbls sour cream, 1 tomato slice, lettuce or cabbage and the other bun halves cheese side down.

CHA CHA BOWL

Steps:

• Pineapple and Zucchini Salsa:
• Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving.
• Black Beans:
• Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste.
• White Rice:
• Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving.
• Al Pastor Adobo Marinade:
• Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade.
• Preheat a grill. Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.
• To serve:
• In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.

CHERRY CHA CHA

Steps:

• Blend the graham crumbs with the melted butter and the icing sugar. Spread in a 9 x 13 pan, saving out some to sprinkle over the top when finished.
• Whip the cream, fold in the marshmallows and spread half of this over the graham base. Spread the tin of cherry pie filling over the cream mixture. Spread the rest of the cream mixture over the pie filling and sprinkle with the reserved crumbs.
• Keep in the fridge.
• I use the bagged graham wafer crumbs and.
• I've never tried this with KoolWhip so don't know if it would turn out the same.I say.never fool with perfection -- lol.I've also used 2 tins of the pie filling if it looks thin.