Mexican Chili Beef Burgers

Weight Watchers Recipe

Course: main meals PointsPlus™ Value:    8 Servings:  4 Preparation Time:  20 min Cooking Time:  12 min Level of Difficulty:  Easy

Father’s Day and burgers go hand-in-hand. We spiked ours with chili powder and then topped them with a salsa of fresh tomato, avocado and radish.

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Ingredients

Instructions

• Preheat grill (or grill pan) to medium heat.
• In a large bowl, combine beef, onion, garlic, chili powder, tomato juice, egg white, pepper and 1/2 teaspoon of salt; combine thoroughly. Form mixture into 4 patties, about 1/2-inch-thick each.
• Place burgers on grill and increase heat to medium-high; cook for 5 minutes. Flip burgers and cook for 5 minutes more. Flip and cook 1 minute more on each side for medium (and longer for desired degree of doneness).
• Meanwhile, make salsa. In a medium bowl, combine tomatoes, radishes, avocado, cilantro, lime juice and 1/4 teaspoon of salt; mix to combine.
• Serve each burger on a roll topped with about 1/4 cup of salsa

Ingredients

• Cooking spray
• 1 lb extra-lean ground sirloin
• ¹/₂ t salt
• ¹/₄ t black pepper
• 4 1-inch cubes Gorgonzola or any blue cheese (about 4 ounces total)
• 1 cup nonfat plain yogurt
• ¹/₄ cup shredded cucumber
• 2 t chopped fresh dill
• 1 t Dijon mustard
• 1 t garlic powder
• 4 whole-wheat rolls

Directions

Spritz a large grill pan with cooking spray; set over medium heat. In a large bowl, combine sirloin, salt, and pepper. Shape mixture into 4 equal balls. Press a cube of Gorgonzola into the center of each, covering cheese completely with meat. Shape balls into patties, each about 1 inch thick. Place burgers on hot pan and cook for 5 to 6 minutes per side until cooked through (less for medium-rare meat). Meanwhile, mix next 5 ingredients in a small bowl. Place burgers on rolls and top each with 2 tablespoons yogurt sauce. Serve remaining sauce on the side.

This dish supplies a third of your daily protein requirement.

Nutrition Score per serving:

(1 burger, ¼ cup cucumber-yogurt sauce) – 292 calories, 10 g fat (30% of calories), 5 g saturated fat, 28 g carbs, 26 g protein, 3 g fiber, 210 mg calcium, 3 mg iron, 595 mg sodium

Ingredients

• For The Pico de Gallo
• 1 large beefsteak tomato, seeded
• and chopped (about 3/4 cup)
• ¹/₄ cup finely chopped red onion
• 1 to 2 jalapeños, seeded and finely chopped (about 1/4 cup)
• 1 T lime juice
• 1 t extra-virgin olive oil
• 2 T chopped fresh cilantro
• Kosher salt and freshly ground black pepper to taste
• For The Burgers
• 1 15.5-ounce can low-sodium black beans
• Cooking spray
• 3 clv garlic, minced
• ¹/₄ cup panko (Japanese bread crumbs), preferably whole-wheat
• ¹/₂ t ground cumin
• ¹/₂ t dried oregano
• ¹/₄ t kosher salt
• Freshly ground black pepper to taste
• 8 small (6-inch) corn tortillas
• 1 large California avocado, peeled and sliced

Fajita Turkey Burgers

Ingredients

• 1/4 cup tomatillo salsa
• 2 tbsp avocado, chopped
• 1 tbsp cilantro, chopped
• 2 slices whole wheat bread
• 1/2 cup onions, chopped
• 1 cup red bell pepper, chopped
• 2 tsp fuego spice
• 1/4 tsp salt
• 1 tbsp tomato paste
• 1 lb ground turkey
• 1 egg white
• 4 hamburger buns

Preparation

1. Combine 1/4 cup of tomatillo salsa, 2 tablespoons of chopped avocado, and 1 tablespoon of chopped cilantro. Set aside.
2. Place 2 slices of whole wheat bread in a food processor, and pulse 10 times.
3. Heat a large non-stick skillet over medium-high heat, and coat pan with cooking spray.
4. Add 1/2 cup of chopped onions and 1 cup of chopped red bell peppers. Saute for 5 minutes until tender.
5. Stir in 1/2 teaspoon of fuego spice and 1/8 teaspoon of salt. Set aside to cool.
6. Combine 1 cup of breadcrumbs, onion mixture with 1 1/2 teaspoons of fuego spice, 1/8 teaspoon of salt, 1 tablespoon of tomato paste, 1 pound of ground turkey, and 1 egg white in a large bowl.
7. Knead mixture thoroughly.
8. Dampen your hands, and divide turkey mixture into four equal portions. Shape each into a 3/4-inch thick patty.
9. Heat pan over medium heat and spray with cooking spray.
10. Add patties, and cook for 4 minutes on each side or until done.
11. Place 1 patty on bottom half of each bun.
12. Top each serving with 1 1/2 teaspoons of the salsa mixture and the remaining buns.

Wasabi Salmon Burger

Ingredients

• 4 whole wheat hamburger buns
• 2 tbsp reduced-sodium tamari sauce
• 1 1/2 tsp wasabi powder
• 1/2 tsp honey
• 1 lb salmon filet
• 2 scallions, chopped
• 2 egg whites
• 2 tbsp ginger, minced
• 1 tsp toasted sesame oil

Preparation

1. In a small bowl, whisk together 2 tablespoons of low-sodium tamari sauce, 1 1/2 teaspoons of wasabi powder, and 1/2 teaspoon of honey. Set aside.
2. With a large chef’s knife, chop salmon using quick, up-and-down motions (do not rock the knife through the fish or it will soften and mush). Chop until you have a pile of 1/4-inch pieces of fish.
3. Add 2 chopped scallions, 2 egg whites, 2 tablespoons of minced ginger, and 1 teaspoon of toasted sesame oil to the salmon. Stir to combine.
4. Form the mixture into salmon patties (it will be moist and loose, but will firm up once cooked).
5. Coat a non-stick skillet with cooking spray, and heat over medium heat.
6. Add the patties and cook for 4 minutes.
7. Turn and cook other side for 3 minutes.
8. Spoon the wasabi glaze over the burgers, and cook for 15 more seconds.
9. Serve immediately. You can top the burger with 4 ounces of Asian Slaw.