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Our mission is simple. Handmade Mexican food I grew up with in California. Small batches, real food. At your local grocery store.

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Burger with smoked chipotle

January 26, 2015 by Mary


Ketchup? Ditch the ketchup and try healthy fresh salsa instead to add a lovely fresh flavour to your burgers. My Smoked Chipotle salsa gives these burgers a smoky kick that will heat up the dinner table in just 20 minutes.

For the Burger:
500g lean ground beef
Pepper, to taste
1 tbsp garlic powder
Small handful shredded California Monterey Jack cheese (or shredded Mexican Cheese blend)
3 tbsp olive oil
Season lean ground beef with pepper and garlic powder. Shape into equal-size balls (about six or seven) using your hands and press flat to make a burger shape. Arrange burgers on a plate and cover with plastic wrap. Chill for at least 30 minutes so they are firmer and easier to cook. Burger meat is best when cooked cold.
Add olive oil to the pan and fry burgers until medium-well (or to your preference). 3-4 minutes each side is usually enough. Use medium heat and make sure you properly cook the burgers all the way through. I usually check by poking the burger with a fork. Before taking the burger out of the pan, sprinkle one side with the shredded cheese. Once it has melted, take the burger out of the pan.

For the Bun:
6 or 7 whole wheat buns
French mustard
Herb mayonnaise
Little bit of butter (for toasting buns)
Toast buns in a pan with a little butter for 2-4 minutes. Spread a bit of french mustard and herb mayonnaise on each side of the toasted bun.

For the Finale:
Richie’s Smoked Chipotle Salsa
Avocado
Lettuce
Onions
Pickles
Assemble burger with patty, fresh sliced avocado with a big dollop of chipotle salsa on the bottom half. Add lettuce, onions and pickles to the top half. Of course if you don’t like pickles, leave them out.

We don’t always think of the impact of seemingly harmless condiments like sugar-injected ketchup. There are organic options with less sugar, but why not make the leap and substitute fresh salsa?

Filed Under: Everyday Meals, Latest recipes

« Baked potato with fresh salsa
Enchiladas with rice and corn »

Why Richie’s CAL-MEX FOODS?

Fresh and healthy flavours are key to the Mexican cuisine I grew up with in California. Made locally in Melbourne, my Cal-Mex style food is always handmade in small batches using fresh, real ingredients. Every product is sealed by hand, every package is made to be opened and devoured. Reap the benefits of delicious, mouth-watering goodness!

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April 10 is the anniversary of the infamous Great April 10 is the anniversary of the infamous Great Tamale Incident involving America’s 38th President Gerald Ford!
If you’ve eaten a tamale, it may be obvious you remove the husk before eating. Not  to President Ford.
On April 10 1976, Ford was campaigning for re-election, hungry and touring the Alamo in San Antonio Texas. Lucky for him there was a plate of tamales at the event. Ford made the fateful decision to eat the tamale husk and all, choking a little as he swallowed.
The incident, caught by the media, went viral, creating the Great Tamale Incident of 1976. Ford ended up losing his bid for president to Jimmy Carter. Some say the election was lost because of a tamale. Never underestimate the power of food.

Next orders for Richie's Tamales open Tamale Tuesday 4 May! 

Delicious tamales delivered safely to your door or pick up from Richie’s Salsa Kitchen in Preston! Made with all-natural corn masa and amazing fillings, our tamales are now available for a limited time 4 times a year. 

More details at https://richiescalmexfoods.com.au/tamales/
YUMMY NACHOS! Always best served with Richie's Fre YUMMY NACHOS!
Always best served with Richie's Fresh Red Salsa.
No time to cook? Pick up a tray from Richie's Salsa Kitchen. 
Insanely delicious nacho trays are pre-made to order. Keep a tray in your fridge. Pop in the oven when the mood strikes.
Beef/Veggie/Vegan options. 
Order details at
https://richiescalmexfoods.com.au/meals/.
HAPPY NATIONAL BURRITO DAY!! In the US, the first HAPPY NATIONAL BURRITO DAY!!
In the US, the first Thursday in April is the day to celebrate this tasty Mexican dish. 
"Burrito" first appeared in the Dictionary of Mexicanisms in 1895. The Guanajuato region of Mexico uses the term and In other regions of Mexico, similar types of food are known as flauta.
The burrito was introduced to the US in the 1930s at the El Cholo Spanish Café in LA. 
How to observe #NationalBurritoDay?
Pick up an assortment of Richie's frozen burritos from your favorite stockist - Bean & Cheese, Chicken & Rice, Bean & Vegan Cheese, Beef & Cheddar. Invite friends and family over for dinner, pop the burritos in the oven, serve a delicious burrito feast. 
It doesn't get much better - or easier - than that!!
Awesome ride this past Sunday at @girodelladonna! Awesome ride this past Sunday at @girodelladonna! A big shout out and eternal gratitude to Chris Bishop @bishopbikes @item4_bicycles - builder extraordinaire of some of the finest custom steel bikes around! 125km was tough, but my new Bishop made getting to the finish line that much easier. Big thanks also to Dan @superbe.velo.service for the quality build - as usual!
It also helped that the ride was fueled by burritos and salsa! 😉
If you're a fan of Richie's Supreme Green salsa an If you're a fan of Richie's Supreme Green salsa and you're in the inner west ... we have good news! Richie's salsa verde is now available at  @the_happyapple in Seddon! 
Richie's authentic Mexican salsa verde is delicious, fresh and goes with just about anything!
Richie's salsa verde is also
at @casaibericadeli @piedimontesnorthfitzroy @rhubarbrhubarborganics @theleafstore!!
It's Meat-free Monday! I've got a quick, simple, d It's Meat-free Monday! I've got a quick, simple, delicious dinner idea. 
Coriander, chili and first-rate tomatoes make a fabulous tasting pasta sauce and are key ingredients to my fresh red salsas. Enhance the delicious flavour of fresh pasta by adding Richie's Fresh Salsa as a quick and easy pasta sauce.
The only question you'll need to ask ... should you use mild, medium or hot salsa?
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