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2-Jan English cucumber
4 radishes
2 cups cherry tomatoes
1 green onion
1/4 cup chopped fresh dill
1 tbsp lime juice
1 tsp celery salt
1 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
1/2 tsp horseradish
6 homemade or store-bought burger
Lightly oil grill and heat barbecue to medium. Slice cucumber in half lengthwise. Using a small spoon, scrape out and discard seeds. Then dice along with radishes. Slice tomatoes in half. Thinly slice onion. Chop dill. Place all in a medium bowl.
In a small bowl, stir lime juice with celery salt, Worcestershire, Tabasco and horseradish. Stir into cucumber mixture. Taste and sprinkle in more celery salt if needed.
Place burgers on grill. Barbecue until meat is firm when pressed, 6 to 8 min per side. Burgers are great on a grilled square of focaccia or a burger bun. Spoon salsa overtop or serve alongside as a salad.
Calories 280, Protein 24g, Carbohydrates 4g, Fat 19g, Fibre 1g, Sodium 752mg.
Instead of the usual salsa, we've zipped up our burger topper with chopped radishes and Bloody Mary seasonings ? sans the vodka.