Chile Mint Burgers
- 1/2 cup finely chopped onion
- 1 fresh serrano or jalapeno chile pepper, seeded and finely chopped, or 2 tablespoons canned diced green chile peppers
- 1 tablespoon chopped fresh mint or 1 teaspoon dried, crushed
- 3/4 teaspoon ground cumin
- 1/2 teaspoon minced garlic or 1/8 teaspoon garlic powder
- 1/4 teaspoon coarse salt
- 1 pound lean ground beef or ground turkey breast
- 2 whole-wheat pitas, halved
- 1/4 cup Yogurt and Cucumber Sauce
1. Combine onion, chile pepper, mint, cumin, garlic, and salt in a medium bowl. Add meat and mix until just combined. Shape into four 3/4-inch-thick patties.
2. Preheat broiler. Place patties on the rack of a broiler pan. Broil 4 to 5 inches from heat, turning once, until an instant-read thermometer registers 160 degree F for beef (175 degree F for turkey), about 12 minutes.
3. Serve each burger in a pita half with 1 tablespoon Yogurt and Cucumber Sauce. Makes 4 servings.
- Servings Per Recipe 4
- Fat, total(g)19,
- sat. fat(g)7,
- Percent Daily Values are based on a 2,000 calorie diet
Yield: 3 cups Prep 30 mins Start to Finish 3 hrs 30 mins
- 1 English cucumber (about 14 ounces)
- 3/4 teaspoon coarse salt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon minced garlic
- 1 1/2 cups plain fat-free yogurt
- 1 - 2 tablespoons chopped fresh mint or 1/2 tablespoon dried, crumbled
1. Cut the cucumber in half lengthwise; remove and discard seeds. Cut into 1/4-inch-thick slices. Place in a colander and toss with 1/4 teaspoon salt. Let stand 30 minutes.
2. Combine oil, vinegar, garlic, and remaining 1/2 teaspoon salt in a medium bowl; stir in yogurt and mint. Rinse cucumber under cold water and pat dry with paper towels; fold into yogurt mixture and chill at least 3 hours or overnight. Makes 3 cups.