Salsa Burgers - Clean Eating

4
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related

Daily Inspiration

What a delicious burger. I didn't have pico on hand so I used salsa and it was wonderful. This will be on my short list of burger recipes.

(19 Feb 2016)

Bergy (RIP" Forever in our Kitchen)

5 star all the way. Delicious Burger that will be made again. The guacamole topping is super good. I did add 1/2 teaspoon cajun spice (I love spice). I left the pit in the gucamole until serving so it wouldn't discolour.

(20 Dec 2015)