Mexican Hamburger Recipe

Salsa Fria: 1 10 oz can diced tomatoes with green chiles, 1 tablespoon olive oil, 1 tablespoon wine vinegar.

Chuletas: 2 cups Saltines, finely crushed, 3 tablespoons fresh parsley, chopped,1 cup Vidalia onions, chopped, 1/2 tsp garlic powder (not salt), 1 lb ground chuck (beef), 1 egg, 1 tsp salt, 1 tsp chili powder, 1 cup oil (for frying).

Garnish:

Rings of red onion, slices of avocado, sour cream and sprigs of cilantro

Combine all Salsa Fria ingredients. Refrigerate for at least one hour.

On a sheet of wax paper, evenly spread cracker crumbs. Combine parsley, onions, ground meat, garlic powder, egg, chili powder and salt in a small bowl. Form 4 patties and coat each pattie with the cracker crumbs evenly. Cover and refrigerate for at least 1 hour (but no more than 3 hours) to thoroughly chill.

Heat oil until it is hot enough to brown a 1 inch cube of bread in a little over 1 minute. (Don't get oil too hot or center of patties won't cook through). Fry patties in oil well browned on outside and cooked through. Drain on paper towels.

Serve on a bed of iceberg lettuce with a few rings of red onion, topped with Salsa Fria and with a dollop of sour cream with a sprig of cilantro to the side and a slice of avocado.