Mexican Fiesta (Beef) Burger
Now I must say that (again) I’m not 100% sure this burger could be considered Mexican but I assure you it was the inspiration! This was the first time I used lime zest and oh my, it was incredible! The lime cuts through the beef, sour cream and cumin and adds a freshness that is simply amazing. This burger tastes like a ‘beefed’ up guacamole but with that said; topping the burger with guacamole is a must; it’s not too much of a good thing!
1 Package extra lean ground beef (about 400 g)
The zest of one lime
1/4 Cup fat free sour cream
3 Scallions/green onions, thinly sliced
1 tsp cumin
1 tsp salt
1/2 tsp pepper
– Mix all of the ingredients together in a bowl and divide the mixture into 4 portions. Roll each portion into a ball and then flatten it into the shape of a burger. Push down on the centre to keep it from turning into a baseball once it is cooked.
– You can panfry these burgers or barbeque them but be sure not to touch them until they are ready to be flipped (about 5 to 6 minutes).
– The trick to grilling/cooking these burgers is to place them on a really hot grill, max heat for the first 30 seconds or so. This will sear the outside making it easier to keep the burger intact when it’s time to be flipped.
– Drop the heat to medium high or a smidge lower just make sure the meat is cooked on the inside and not burned on the outside.
– You can tell the burgers are cooked when the juices run clear, again about 5 to 6 minutes on each side.
– Lightly coat the grill or pan with oil before you turn on the heat, this will keep the meat from sticking.
- *Again, do NOT use a spray once the heat is on (flammable!).
- Cilantro would work great in this recipe if you’re a fan (I’m not); add a small handful, chopped.
- For a little heat, add a half to a full finely diced jalapeno, with or without seeds depending on your heat threshold (seeds equal more heat).
- Serve on toasted whole wheat buns.
- Garnish with tomato and some of my guacamole; salsa also works incredibly well here.