Salsa Rosa Burgers

This is a recipe that I got from e-mealz (LOVE it!) and decided to adapt to freezer cooking methods. We ate it for dinner last week and the family declared it a Gold Record, immediately. The burgers are grill or broil ready and then you add a little pizazz to the top--making them absolutely delish and low carb (which is an experiment in our neck of the woods).

Salsa Rosa Burgers

Burgers:

1-2 lbs ground beef

1 t garlic salt

¼ c parmesan cheese, per lb of meat

Snack Size Bag:

Pesto

Sandwich Size Bag:

1 can petite diced tomatoes, drained

2 t olive oil

2 t Italian seasonings

1 t minced garlic

6-Mozzarella cheese slices (I used Provolone)

For the freezer:

Mix ground beef, parmesean cheese and garlic salt together well. Form into 6 patties. Place in zip-loc for freezing.

Cooking Day:

Thaw burgers. Heat oven to 350 (if broiling!). Grill, broil or fry to desired doneness, turning

once to preserve juice and flavor! To make Salsa Rosa (already prepared in sandwich bag): Mix drained tomatoes, olive oil, garlic, dash of salt and Italian seasonings.

Spread pesto (snack size bag) on top of patty; cover with mozzarella slices. Melt under broiler. Top with 2 T salsa. Serve over lettuce leaves.