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1 egg
1/4 tsp chunky salsa, well drained
1 tsp ground cumin
1/2 tsp salt
1/2 tsp cayenne pepper
1/4 tsp freshly ground black pepper
500 g ground beef
1 to 1 1/2 cups shredded Mexican- or Italian-flavoured cheese, or fontina
1/4 cup fine dry or store-bought bread crumbs
1 small ripe avocado
1 medium tomato
1/2 cup chunky salsa
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.
Calories 462, Protein 29.1g, Carbohydrates 13.6g, Fat 33g, Fibre 2.6g, Sodium 877mg.
Burgers are even better when smartly seasoned with a hit of tangy salsa. Cool down the spicy taste with our refreshing avocado topping.