Mexican Fiesta (Beef) Burger

Mix all of the ingredients together in a bowl and divide the mixture into 4 portions. Roll each portion into a ball and then flatten it into the shape of a burger. Push down on the center of the burger lightly with your thumb to make a small indention; this will keep it from turning into a baseball once it is cooked.

You can pan fry these burgers or cook them on a grill. Lightly coat the grill or pan with oil before you turn on the heat, this will keep the meat from sticking. The trick to grilling/cooking these burgers is to place them on a really hot grill at max heat for the first 30 seconds or so. This will sear the outside making it easier to keep the burger intact when it’s time to be flipped. Then just be sure not to touch them until they are ready to be flipped (about 5 to 6 minutes).

Drop the heat to medium high or a tad lower and cook for another 5 minutes or so, just make sure the meat is cooked on the inside and not burned on the outside. You can tell the burgers are cooked when the juices run clear. Again this is about 5 to 6 minutes on each side.

Notes:

1. Again, do not use a non-stick spray on the grill once the heat is on (flammable).
2. Cilantro would work great in this recipe if you’re a fan (I’m not); add a small handful, chopped.
3. For a little heat, add a half to a whole finely diced jalapeno, with or without seeds depending on your heat threshold (seeds equal more heat).
4. Serve on toasted whole wheat buns.
5. Garnish with tomato and some of my guacamole; salsa also works incredibly well here.