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. There are also some goods one posted here.
Provided by teresas
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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).
- 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.
- 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.
Nutrition Facts : Calories 440.3, Fat 25.5, SaturatedFat 8.1, Cholesterol 77.1, Sodium 430.2, Carbohydrate 26.1, Fiber 4.2, Sugar 3.4, Protein 26.2
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