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

Recipe by Cooking Light July 2013


Credit: Randy Mayor; Stylist: Cindy Barr

Recipe Summary

35 mins
20 mins
Serves 4 (serving size: 1 burger)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Preheat grill to medium-high heat.

  • Combine nopales, jicama, cilantro, and juice in a small bowl; sprinkle with remaining 1/8 teaspoon salt.

  • 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.

Chef's Notes

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.

Nutrition Facts

375 calories; fat 15.9g; saturated fat 4.9g; mono fat 7.1g; poly fat 1.8g; protein 27.9g; carbohydrates 29.9g; fiber 3.8g; cholesterol 72mg; iron 5mg; sodium 459mg; calcium 123mg.