1. Arrange frozen burgers in a single layer on parchment lined sheet pan and cook at 350°F for 9-11 minutes - to an internal temperature of 145°F.
2. When finished cooking, hold in a hot box at 145°F until you are ready to build the burgers
3. In mixing bowl, combine the Black Bean & Corn salsa with Tajin seasoning.  Hold in refrigeration until ready to serve
4. Warm the cheese sauce to manufacturers specifications when ready to build burgers

To Build Burgers:

1. Open sliced buns and lay cooked burger on bottom bun
2. Use a 0.5 oz. ladle to top burger with warmed cheese sauce
3. Top queso with 1/8 cup shredded lettuce
4. With a 1 oz. spoodle with holes (or 1/8 cup), top lettuce with black bean & corn salsa
5. With a 1 oz. spoodle with holes (or 1/8 cup), top with Pico de Gallo
6. Place top bun over the burger and serve

Chef’s Note:

To build your own black bean & corn salsa, just combine ¼ Cup each of: black beans (rinsed), corn, diced tomatoes, diced red onions, and diced green peppers.  Can use a low sodium taco seasoning in place tajin. 

To make your own Pico de Gallo, combine ¾ cups diced tomatoes, ¼ cup diced onion, 2 Tbsp diced jalapenos (ribs and seeds removed), 2 Tbsp chopped cilantro, 1 Tbsp lime juice.

To enhance your queso burger further, add tortilla strips or even corn chips for a crunch or add guacamole for richer flavor