Tex-Mex Burger
Sometimes I wonder if I have what it takes to do this; create healthy recipes to share with the world (we have all questioned our value and worth) and then I made this burger. Oh my! This burger is so good that I think it would be cruel to NOT share it. Oh and cute sidebar; after I tasted this burger I reminded Mike that he is a lucky, lucky man!
Serves 4
1 Package extra lean ground beef (about 350 to 400 grams/ 1 pound)
1/4 Cup fat free sour cream
1 tbsp hot sauce
3 green onions/scallions finely diced
1 tbsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp fresh ground pepper
– Mix all ingredients in a bowl and divide 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 just be warned that these burgers are very soft and liable to fall apart if you touch them too much so whatever method of cooking you choose be sure not to touch them until they are ready to be flipped.
– 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 but the yogurt is not burned.
– The burgers should be ready to be flipped after about 5 to 6 minutes.
– 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.
Notes:
- Again, do NOT use a spray once the heat is on (flammable!).
- Serve on toasted whole wheat buns.
- Garnish anyway you like but I really liked tomato, fat free sour cream, and avocado; Mike also added salsa to his.
- Here I topped the burger with my Creamy, Yummy Coleslaw and wow, was it amazing!
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