Salsa Burgers - Clean Eating |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is out of the July/August 2011 Clean Eating magazine. You can find pico de gallo in the produce aisle or deli section of your supermarket. Ingredients:
1 lb ground beef, 95% lean |
1/3 cup fresh pico de gallo or 1/3 cup salsa, drained well |
1/4 teaspoon sea salt |
1/4 teaspoon pepper |
1 small avocado, peeled, pitted and roughly chopped |
1/4 red bell pepper, finely chopped (about 1/4 cup) |
3 tablespoons cilantro, chopped |
2 teaspoons fresh lime juice |
1/4 teaspoon garlic powder |
1/2 cup greek yogurt, nonfat plain (optional) |
4 hamburger buns, multigrain |
4 -8 lettuce leaves (optional) |
Directions:
1. Place oven rack 6 to 7 inches from broiler and preheat to high. Line a baking sheet or broiler pan with foil. In a large bowl, combine beef, pico de gallo, 1/4 tsp salt and 1/4 tsp pepper. Shape mixture into 4 equal patties, each 1/2-inch thick, and place on prepared baking sheet. Broil for 6 to 7 minutes or until burgers are browned. Flip and repeat on second side until burgers are firm to the touch and no longer pink in the center, 5 to 6 more minutes (internal temperature should read 160°F on a instant-read thermometer).
2. Place avocado in a small bowl and mash to a chunky consistency with a fork or potato masher. Add red pepper, cilantro, lime juice, garlic powder, pinch of salt and pepper, to taste; stir to combine.
3. To serve, spread 2 tbs yogurt on bottom half of each bun and top with 1 to 2 lettuce leaves, if desired. Then add patty and 3 tlbs avocado mixture to each before finishing with top halves of buns. Garnish burgers with additional cilantro, if desired.
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