If you need a new burger idea that everyone will love, look no further. These burgers are lean with a mean, green kick topped with pepper jack cheese, salsa verde and avocado! Salsa is an easy way to make Mexican recipes even more authentic!
Burgers With Salsa Verde
- cooking spray
- salt and pepper, to taste
- 4 (93% lean) beef patties, 4.75 oz each
- 1/2 cup salsa verde, homemade or store bought
- 4 slices reduced fat pepper jack cheese
- 4 (100 calorie) whole wheat potato buns
- 1/4 cup shredded red cabbage (or lettuce)
- 4 ounces sliced avocado
- Heat a pan over high heat. When hot, spray with oil and add the beef patties.
- Season with salt and pepper and cook a few minutes on each side, to your desired liking.
- Add the cheese and cover; cook to melt, about 30 seconds.
- Place the cooked burgers on the buns and top each burger with 2 tablespoons salsa verde, red cabbage and avocado slices.
Serves 4 – Serving Size: 1 burger with everything – Nutrition Per Serving
Calories: 407, Fat: 17.5 g, Carbohydrate: 25 g, Fibre: 8 g, Protein: 42 g, Sugar: 7 g
How To Make Salsa Verde
This recipe is perfect for Mexican food, on grilled steak, or on top of your favourite pork or chicken recipe.
- Preheat the grill as you remove the husks from 3/4 of a pound of rinsed tomatillos.
- Line a grill pan with foil, arranging the tomatillos with 1 poblano chilli and 1 serrano chilli.
- Grill the vegetables until they are charred, or about 3 minutes, then turn to repeat this on the other side.
- Wrap the roasted tomatillos and chillies in foil for 10 minutes.
- Chop 1 teaspoon of minced garlic, 2 tablespoons of onion, and 2 tablespoons of fresh cilantro.
- Unwrap and peel the skin off of the poblano chilli, also removing the seeds.
- Blend the tomatillos and chillies in a food processor, adding the garlic, 1/4 teaspoon of sugar, and 1 teaspoon of salt.
- Pulse this until the ingredients are coarsely chopped, then add 1/2 cup of water, the onion, and the cilantro.
- Pulse again briefly, and serve with your favourite recipe.
Tomatillos are the odd-looking distant cousins of the beloved tomato. Native to central America, they can be found growing wild in fields of corn and beans, and they are gathered to be eaten or sold in local markets. To prepare many Mexican food favourites, you need tomatillos.