Thursday, October 13, 2011

Knife-and-Fork Burger: Tex-Mex Style

We American's love our burgers don't we?!?  This one I made a bit healthier by putting it on a bed of lettuce and topping it with some fresh pico de gallo with avocado.  For the spread, I used a bit of mayo mixed with some chipotle chile peppers in adobo.  The perfect Mexican-style-burger.  The perfect lunch.

Doesn't this make you want to dive right in?!
4-15% fat, 100% grass fed ground beef patties
Season salt (gluten, msg, and sugar free: check the label!)
4 kumato tomatoes (or whatever tomatoes look good)
1/4c diced red onion
handful of chopped cilantro
1 avocado, diced
Garlic powder and sea salt to taste
1 or 2 lime wedges
2tbs mayo (I used Trader Joe's preservative and sugar free mayo, but use your favorite here!)
1tbs chipotle chile in adobo + a little of the adobo sauce (omit chile if you don't like spice!)
a few handfuls of spinach/arugula lettuce mix

1. Preheat your grill to high.  Meanwhile, make your pico:  mix together tomato, avocado, red onion, cilantro, garlic powder and sea salt.  Squeeze in some lime.  Set aside.
2. Make the mayo spread:  mix mayo and chipotle chiles with some sauce.  Add some lime and taste.
3. Sprinkle some season salt on the burgers and cook them on medium high for about 8 minutes (mine were small) or until juices run clear.
4.  Place some greens on a plate.  Top with a juicy burger, spread on some chipotle mayo, and top with a generous scoop of pico de gallo.  Lunch is served!

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