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Nutrition
Facts:
(per serving) |
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Calories: 165
Fat: 0g
Cholesterol: 0mg
Sodium: 820mg
Carbohydrate: 24g
Fiber: 3g
Protein: 17g
Soy Protein: 14g
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This recipe is: |
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Kid
Friendly
Low Cholesterol
Low Fat
Vegetarian |
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Recipes - Main
Dish
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Tex-Mex
Burgers with Cranberry Salsa
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| by
Holly Rudin-Braschi |
| Serves: 4 |
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Cooked
burgers can be frozen for up to 3 months.
When you taste these zippy burgers, it's hard
to believe that they're made with soy 'meat'!
For south-of-the-border flavor, GimmeLean!
is mixed with ground low-fat tortilla chips,
then moistened and seasoned with salsa, cilantro
and a variety of other goodies. Garnish with
sweet-hot Cranberry Salsa, a dollop of low-fat
sour cream and a slice or two of avocado and
these burgers are delicious enough to serve
bunless.
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| Measures
Translation Table |
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| Ingredients: |
Tortilla
Burgers
3/4 cup whole lowfat tortilla chips
1 T. cornstarch
1/2 cup thick salsa
1/4 cup finely chopped cilantro
1/4 cup thinly sliced green onions
1 tsp. chili powder
1 tsp fresh garlic
1/4 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. salt
2 tsp. canned, diced, mild chili peppers
1 (14oz) pkg. GimmeLean!™
Beef flavor
Cranberry Salsa
1 serrano chili pepper, stem removed and seeded
1 T. fresh ginger
2 T. packed cilantro leaves
2 green onions, tops removed
1/4 of a medium red onion, cut into chunks
1 1/2 tsp. sugar
1 tsp. finely grated orange peel
2 T. orange marmalade
1 (16oz) can whole cranberry sauce |
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| Instructions: |
- Preheat grill to the highest setting.
- Crush the tortilla chips. in a food
processor, process enough tortilla chips
to make 1/3 cup finely ground.
- Mix and shape the burgers. In a mixing
bowl, evenly mix the crushed tortilla
chips, salsa, cilantro, green onions,
chili powder, garlic, cumin, cinnamon
and salt with a fork. Using your hands,
gently fold the GimmeLean! into the wet
mixture. When all ingredients are evenly
distributed, divide the meat mixture into
4 equal portions. Wet hands and shape
burgers, no more than 3/4" thick.
Set aside on a plate covered with plastic
wrap in the refrigerator until ready to
grill, up to 24 hours.
- Grill the burgers. Spray each burger
lighly on both sides with nonfat or canola
oil cooking spray. Place the burgers on
the preheated grill and cook according
to the times below:
Two-Sided Contact Grill 5-6 minutes
All Other Grills 10-12 minutes. Turn the
burgers halfway through the grilling time.
If your grill has a cover, cover halfway
through the grilling time.
- Serve burgers immediately with or without
a bun, accompanied by garnishes (Romaine
lettuce, avocado slices, sour cream, cilantro
sprigs, low-fat tortilla chips)
Cranberry Salsa
- In a food processor, finely chop the
serrano chili pepper, ginger, cilantro
and green onions.
- Add the red onion, then pulse to finely
chop. Do not over process or your onion
will turn mushy. Scrape the mixture into
a medium mixing bowl.
- With a spoon or spatula, mix in the
sugar, orange peel, marmalade, and cranberry
sauce until well blended. Refrigerate
in an airtight container up to 2 months.
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