This is out of the July/August 2011 Clean Eating magazine. You can find pico de gallo in the produce aisle or deli section of your supermarket. There are also some goods one posted here.
- 1 lb ground beef, 95% lean
- 1⁄3 cup fresh pico de gallo or 1⁄3 cup salsa, drained well
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon pepper
- 1 small avocado, peeled, pitted and roughly chopped
- 1⁄4 red bell pepper, finely chopped (about 1/4 cup)
- 3 tablespoons cilantro, chopped
- 2 teaspoons fresh lime juice
- 1⁄4 teaspoon garlic powder
- 1⁄2 cup Greek yogurt, nonfat plain (optional)
- 4 hamburger buns, multigrain
- 4 -8 lettuce leaves (optional)
- Place oven rack 6 to 7 inches from broiler and preheat to high. Line a baking sheet or broiler pan with foil. In a large bowl, combine beef, pico de gallo, 1/4 tsp salt and 1/4 tsp pepper. Shape mixture into 4 equal patties, each 1/2-inch thick, and place on prepared baking sheet. Broil for 6 to 7 minutes or until burgers are browned. Flip and repeat on second side until burgers are firm to the touch and no longer pink in the center, 5 to 6 more minutes (internal temperature should read 160°F on a instant-read thermometer).
- Place avocado in a small bowl and mash to a chunky consistency with a fork or potato masher. Add red pepper, cilantro, lime juice, garlic powder, pinch of salt and pepper, to taste; stir to combine.
- To serve, spread 2 tbs yogurt on bottom half of each bun and top with 1 to 2 lettuce leaves, if desired. Then add patty and 3 tlbs avocado mixture to each before finishing with top halves of buns. Garnish burgers with additional cilantro, if desired.