Red Gold® Burgers
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4 EGG-grilled burgers
4 slices jalapeno jack cheese
2 – 14.5 oz. cans Red Gold® Diced Tomatoes, drained very well
OR 2 – 14.5 ounce cans Red Gold® Petite Diced Tomatoes, drained very well
4 green onions, thinly sliced
4 garlic cloves, minced
1 jalapeno pepper, thinly sliced
1/3 cup white balsamic vinegar
1 tablespoon brown sugar
2 teaspoons minced fresh ginger
1 teaspoon cumin
Salt and black pepper to taste
Combine RED GOLD® DICED TOMATOES, green onions, garlic and jalapeno pepper in a large bowl.
Combine vinegar, brown sugar, ginger, cumin, salt and black pepper in a small bowl. Stir until blended.
Pour vinegar mixture over tomato mixture; tossing to coat. Chill one hour before serving.
Toast both halves of bun. Place grilled burger on bottom toasted bun and top with cheese. Spoon ¼ cup tomato mixture in center of burger, put toasted bun half on top.