- 3 pounds of diced skirt steak, chilled.
- 180 grams of Blue Cheese Crumbles
- 6 brioche Buns
- ¼ cup of garlic butter.
- ½ cup “The Tropical” BK Salsa

In small batches, pulse the skirt steak in a food processor, about 3-4 times. Separate into 12 patties. Take 30 grams of blue cheese, and place on top of one of the patties, take another patty and press on top of the cheese so the two patties come together to make one patty, with the cheese hidden inside- repeat for the remaining 5. Pat the patties with seasoned salt and pepper. Grill for 3-4 minutes, flip and generously pour on “The Tropical” on the grilled side and finished the raw side in 3-4 minutes, and carefully remove. Brush garlic butter on the crown of each bun and place the on grill for a hot minute. Top each burger with “The Tropical”… bun it, serve it, love it.

THE KITCHEN

When we started blending sauce from the kitchen of our Brooklyn loft in April of 2008, we knew we were onto something good. Buying produce from our predominantly Spanish speaking neighborhood veg stands, we learned firsthand the ins and outs of New York Salsa making… Brooklyn Style.

Now we’re up and running like real American dreamers and the kitchen is our way of saying GET INTO IT! Check out recipes from our collective and from some of the top chefs and restaurants around. Creativity is key, like a 70’s key party for chips. Or other things.

How do you cook with BK SALSA?

Send your recipe, along with a photo to be added to our site, to submissions@bksalsa.com.