Salsa Burgers Clean Eating Food

4 INGREDIENT SALSA BLACK BEAN BURGERS

Steps:

• Use a fork or wooden spoon to mash the beans. Stir in the oats, flour, salsa, salt, and pepper.
• Check out the mixture. If it is too dry, add a touch more salsa, about one tablespoon at a time. If it is too wet, add more flour.
• Divide the mixture into four patties. Place in the freezer for 10 minutes to firm up the patties.
• Heat the oil over medium high heat. Add the burgers to the pan and cook for 4-5 minutes per side.
• Top with all your favorite burger toppings - mashed avocado, cheese, tomatoes, grilled onions, etc.

CLEAN-EATING SALSA

Steps:

• Place tomatoes, 1 serrano pepper, onion, cilantro, garlic, salt, cumin, agave, black pepper, and chili powder in a food processor and pulse a few times. Taste and adjust salt, serrano pepper, and agave nectar if necessary. Pulse to desired consistency.

RESTAURANT-STYLE SALSA

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

SALSA BURGERS - CLEAN EATING

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.

BEEF & SALSA BURGERS

Steps:

• Heat grill to medium. In a large bowl, mix together the first six ingredients, then season well. Shape the mixture into 4 burgers and place on a baking tray.
• Grill the burgers for 3-4 mins on each side until cooked through, then keep them warm. Split each burger bun in half, then lightly toast, cut side up, place under the grill, cut side up, and lightly toast for 1 min. Fill the toasted buns with some salad and top with a burger and a good dollop of tomato salsa.

SALSA BURGERS

Steps:

• Mix all ingredients together in a bowl.
• Cook on George Foreman grill or on barbeque until no longer pink inside.

SALSA BURGERS

Steps:

• Mix together the beef, salsa, salt and pepper.
• Form into 4 patties.
• Grill to your desired temperature.
• Top with cheese the last minute to melt.
• Add your favorite toppings and enjoy!

GRILLED SALSA BURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix beef, salsa and bread crumbs. Shape mixture into 12 (4-inch) patties, 1/4 inch thick. Sprinkle rounded tablespoon cheese in center of 6 patties, spreading slightly. Top with remaining patties; press edges together firmly to seal.
• Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
• Place burgers on bottom halves of buns. Top each with tomato and avocado slice and 1 tablespoon sour cream. If desired, top with additional salsa. Cover with top halves of buns.

AUDREY'S SALSA BURGERS

Steps:

• In medium mixing bowl, combine ground beef, salsa and bread crumbs.
• Mix well and shape into 12 hamburger patties.
• No bigger than 4 inches in diameter and 1/4 inch thick.
• On 6 patties, sprinkle cheese on top of each patty.
• Place the remaining patties on top of the cheese covered patties to form a hamburger.
• Seal ends together by pressing the ends shut.
• Place on grill.
• Grill each side for 11 to 15 minutes or until your liking.
• Place cooked hamburger on bun topped with tomato, avocado, salsa and 1 Tablespoon sour cream.
• When doubling recipe, I found I needed to add more bread crumbs so the meat was the right consistency for a hamburger.