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.