Salsa Burgers

Summer is for get-togethers, and who doesn’t love a juicy burger?! These salsa burgers are from the July/August issue of Eat Clean Magazine.


1lb ground beef

1/3 cup fresh pico de gallo or tomato salsa, drained well

1/4 tsp sea salt, plus a pinch, divided

1/4 tsp ground black pepper, plus additional to taste, divided

1 small avocado, peeled, pitted, and roughly chopped

1/4 red bell pepper, fine chopped, (about 1/4 cup)

3 tbsp cilantro, chopped

2 tsp fresh lime juice

1/4 tsp garlic powder

1/2 cup nonfat plain Greek-style yogurt, optional

4 multigrain hamburger buns

4 to 8 radicchio leaves, ribs removed, optional


1. 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 black 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, 5-6 more minutes.

2. 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 salt and black pepper, to taste; stir to combine.

3. To serve, spread 2 tbsp yogurt on bottom half of each bun and top with 1 to 2 radicchio leaves, if desired. Then add patty and 3 tbsp avocado mixture to each before finishing with top halves of buns. Garnish burger with additional cilantro if desired.


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