As you may recall, I made salsa verde the other week for Snack Food Friday at work. Despite the fact that it was quickly gobbled up, I still had tons of leftovers, and did not want it to go to waste! Then I got an email from Skinnytaste with her recipe for Salsa Verde Burgers. PERFECT! This is a super easy recipe because basically you make burgers. The end. 😉
Her burgers don’t even have anything special in them (that’s just weird to me – I’m the queen of adding tons of spices, herbs, and veggies to ground meat!), so you can buy the pre-made patties if you so desire (which I know several people that do). I made my own patties and just seasoned with some garlic powder to add some extra flavour, as I typically use super lean meat (this time I used 93% lean ground sirloin). I also bought the avocados this recipe called for because they were on sale and, well, who doesn’t love fresh avocado? Ok, I can name several, but that just means more for the rest of us!
The original recipe called for shredded cabbage or lettuce, which I omitted, cuz it already had tons of green stuff, and also called for a specific brand of pepper jack cheese – I just used reduced fat sharp cheddar. Finally, I didn’t have hamburger buns, so I used English muffins! If you are counting calories or on Weight Watchers, this is a great way to reduce calories or points – and my husband didn’t even complain! 😉
Salsa Verde Burgers
-pinch kosher salt and pepper, to taste
-2 lean ground beef patties (about 4-5oz/ea)
-1/2cu salsa verde, homemade or store bought
-2 slices of reduced fat or part-skim cheese
-2 whole wheat hamburger buns or English muffins
-1/4cu shredded red cabbage or lettuce
-Heat a skillet or grill over high heat. When hot, spray with oil and add the patties. Season with salt and pepper and cook a few minutes on each side, to your desired liking.
-Add the cheese and cover; cook to melt, about 30 seconds.
-Serve on buns, topped with avocado and salsa verde!