Jazzed-up Mexican cheeseburgers with avocado salsa
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4 burgers and 2 cups (500 mL) salsa
* PLUS Grilling Time: 10 minutes
, well drained
freshly ground black
1 to 1 1/2 cups
shredded Mexican- or Italian-flavoured
, or fontina
fine dry or store-bought
Lightly oil grill and preheat barbecue to medium. In a medium-size bowl, whisk egg with 1/4 cup (50 mL) salsa, cumin, salt, cayenne and pepper. Crumble in meat. Sprinkle with about 1 cup (250 mL) cheese and bread crumbs. Using a fork or your hands, work until mixed. Form into 4 patties, each about 3/4 inch (2 cm) thick. Grill with lid closed until firm and no pink remains in centres, from 5 to 6 minutes per side. Sprinkle with remaining cheese, if you like, and leave on grill until it starts to melt.
Meanwhile, peel avocado and discard pit. Chop. Place in a medium-size bowl. Core tomato, cut in half, then squeeze out and discard seeds. Chop tomato, then stir into avocado along with salsa. Mound onto cooked patties. Serve on buns, if you like. Salsa is best eaten same day it’s made as avocado will darken.
Nutrition (per serving)
Burgers are even better when smartly seasoned with a hit of tangy salsa. Cool down the spicy taste with our refreshing avocado topping.