Salsa Verde Burger
Change up the flavor of a burger. Top it with something you’ve never tried before, like zesty green salsa.
Recipe courtesy of www.skinnytaste.com.
Trying to eat healthy and thought you had to avoid burgers forever? Think again! This burger, made with 93% lean beef and reduced fat cheese, is a smarter way to indulge. It’s topped with cabbage, a cruciferous vegetable with plenty of beneficial nutrients and less than 20 calories per half cup, and avocado, a great source of monounsaturated fat which helps lower the bad cholesterol. With this homemade salsa verde you are cutting out the high amount sodium typically found in ketchup and mustard.
pinch of pepper
4 (93% lean) beef patties, 4.75 ounces each
½ cup salsa verde
4 slices reduced-fat pepper jack cheese
4 (100 calorie) whole-wheat hamburger buns
¼ cup shredded red cabbage
4 ounces sliced avocado
1 serrano chile pepper, sliced
¼ cup onion, sliced
¼ teaspoon chopped garlic
Place the tomatillos, Serrano peppers, onion, and garlic in a saucepan. Add water to just cover and bring to a boil then reduce the heat to medium-low and cook until the tomatillos are soft and have turned slightly brownish in color, about 20-30 minutes.
Add more water if needed to keep the mixture from burning as it cooks.
Pour the cooked vegetables into a blender and blend until smooth.
Heat a skillet or grill over high heat.
When hot, spray with cooking spray and add the patties.
Season with 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.
Per serving: 378 calories, 14 g total fat, 4 g saturated fat, 29 g carbohydrate, 35 g protein, 6 g fiber, 445 mg sodium, 334 mg potassium, 51 mg magnesium, 307 mg calcium.