Southwest Burger

Photo: Randy Mayor; Stylist: Cindy Barr

Experience the deep chile vibe in our Southwest Burger with a cactus kick in the slaw topping.

Yield: Serves 4 (serving size: 1 burger)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 375
  • Fat: 15.9g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 1.8g
  • Protein: 27.9g
  • Carbohydrate: 29.9g
  • Fiber: 3.8g
  • Cholesterol: 72mg
  • Iron: 5mg
  • Sodium: 459mg
  • Calcium: 123mg

Ingredients

  • 1 1/2 cups water
  • 2 ancho chiles
  • 1 tablespoon olive oil, divided
  • 2 garlic cloves
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound 90% lean ground sirloin
  • 3/8 teaspoon kosher salt, divided
  • 2 medium nopales (cactus paddles)
  • 1/3 cup shredded peeled jicama
  • 3 tablespoons cilantro leaves
  • 3 tablespoons fresh lime juice
  • Cooking spray
  • 4 (1 1/2-ounce) hamburger buns, toasted

Preparation

  1. 1. Combine 1 1/2 cups water and chiles in a microwave-safe bowl; microwave at HIGH 2 minutes. Let stand 15 minutes. Remove chiles; discard liquid. Stem and seed chiles. Combine chiles, 1 teaspoon oil, and garlic in a mini food processor; process until smooth. Combine chile mixture, sugar, and next 4 ingredients (through beef) in a medium bowl. Stir in 1/4 teaspoon salt. Divide beef mixture into 4 equal portions. Gently shape each into a 1/2-inch-thick patty.
  2. 2. Using a knife, remove needles from nopales; peel nopales, and chop to measure 1 cup. Heat a medium skillet over medium-high heat. Add the remaining 2 teaspoons oil; swirl to coat. Add nopales; sauté 3 minutes or until tender.
  3. 3. Preheat grill to medium-high heat.
  4. 4. Combine nopales, jicama, cilantro, and juice in a small bowl; sprinkle with remaining 1/8 teaspoon salt.
  5. 5. Place patties on grill rack coated with cooking spray; grill 3 minutes. Carefully turn patties; grill 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 1/4 cup jicama mixture and top half of bun.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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