In honorr of the Summer heat that will soon be leaving us, we offer the following recipes to provide a little extra "heat for your Labor Day cook out...Chipoltle Cheesburgers, Guacamole Deviled Eggs & a a refreshing Strawberry and Feta Salad. Enjoy!  Recipes found on

Strawberry and Feta Salad


1 cup slivered almonds

2 cloves garlic, minced

1 teaspoon honey

1 teaspoon Dijon mustard

1/4 cup raspberry vinegar

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

1 cup vegetable oil

1 head romaine lettuce, torn

1 pint fresh strawberries, sliced

1 cup crumbled feta cheese



In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.

In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.


Chipotle Cheeseburger

By: Goya 

"A burger with a fiery twist! The classic cheeseburger gets a tasty update with the addition of GOYA® Chipotle Peppers in Adobo Sauce. These chipotle chilies are jalapeno peppers that have been dried, smoked, and then packed in a flavorful sauce made of tomatoes and other spices. Here, we add these special peppers twice--first to the mayonnaise, which gets spread on the buns, and then mixed into the meat before its grilled. And don't skip the red onions and tomatoes: they add a sweet, crisp bite."


1/4 cup Goya Mayonnaise

1 pepper from a can of Goya Chipotle Peppers in Adobo Sauce, finely chopped

1/4 cup sauce from a can of Goya Chipotle Chiles in Adobo Sauce

3 tablespoons Goya Minced Garlic, divided

1 tablespoon finely chopped fresh cilantro

Goya Adobo All-Purpose Seasoning, to taste

2 pounds ground beef (80% lean)

1 teaspoon Goya Vegetable Oil

6 slices Cheddar cheese

6 hamburger buns

6 (1/4 inch thick) slices red onion

6 (1/2 inch thick) slices tomato

6 lettuce leaves



In medium bowl, stir together mayonnaise, 1 tbsp. chipotle sauce, 1 tsp. garlic, cilantro and Adobo; cover and refrigerate until ready to use.

In large bowl, gently mix together beef, chopped chipotle, 3 tbsp. chipotle sauce, remaining garlic and adobo until combined. Divide meat into 6 portions; form into 1 inch-thick patties. (Take care not to over-handle meat or else it will toughen).

Prepare grill to medium-high heat, grease with oil (or heat oil in medium skillet over medium-high heat). Cook burgers, flipping once, until charred and cooked to desired doneness (about 12 minutes total for medium rare). Add cheese to patties about 5 minutes before taking them off grill.

To assemble, divide patties evenly among bottom buns; top with onion slice, tomato slice, lettuce and top bun spread with reserved chipotle mayonnaise.


Guacamole Deviled Eggs


4 whole eggs in the shell

2 avocados - peeled, pitted, and mashed

1 tablespoon chopped cilantro

1 tablespoon minced green onion

2 teaspoons minced seeded jalapeno pepper

2 teaspoons fresh lime juice

1/2 teaspoon salt, or to taste

1 dash hot pepper sauce (e.g. Tabasco™), or to taste

1 teaspoon Worcestershire sauce, or to taste

1 teaspoon Dijon-style prepared mustard

1 pinch paprika



Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Slice eggs in half, and remove yolks to a mixing bowl.

In the bowl with the yolks, combine the avocado, cilantro, green onion, and jalapeno. Stir in the lime juice, and season with salt, hot sauce, Worcestershire sauce, and mustard. Mix well, and fill empty egg white halves. Chill until serving. Sprinkle with paprika just before serving.