Salsa Burgers - Clean Eating
"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."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (914.3 g)
- Calories 639.3
- Total Fat - 28.5 g
- Saturated Fat - 8.5 g
- Cholesterol - 176.1 mg
- Sodium - 571.5 mg
- Total Carbohydrate - 57.5 g
- Dietary Fiber - 10.6 g
- Sugars - 21.9 g
- Protein - 43.9 g
- Calcium - 261.7 mg
- Iron - 7.8 mg
- Vitamin C - 67.9 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 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).
Step 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.
Step 3
To serve, spread 2 tbls yogurt on bottom half of each bun and top with 1 to 2 lettuce leaves, if desired. Then add patty and 3 tbls avocado mixture to each before finishing with top halves of buns. Garnish burgers with additional cilantro, if desired.
Tips
No special items needed.
2 Reviews
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