Chile Mint Burgers

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Makes: 4  servings Prep 15 mins Start to Finish 25 mins

Ingredients

  • 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

Directions

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.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)361,
  • Fat, total(g)19,
  • chol.(mg)77,
  • sat. fat(g)7,
  • carb.(g)22,
  • fiber(g)3,
  • pro.(g)25,
  • sodium(mg)407,
  • Percent Daily Values are based on a 2,000 calorie diet
Yogurt and Cucumber Sauce

Yield: 3 cups Prep 10 mins Start to Finish 25 mins

Ingredients

  • 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

Directions

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.

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