It is a grillin’ and chillin’ fiesta with this recipe. What better way to celebrate summer than with a juicy burger. This recipe is versatile because you can use any ground meat and you can use it for any of your meals. However, if you choose ground turkey or chicken I would substitute the green chilies in the can with juices for the chili pepper and add a couple tablespoons of water to the recipe. Yes water- this helps them from drying out. This is a nice change from your standard grilled patty and is packed with protein and flavor. Guild the lily and serve it with some homemade guacamole. Serve it with gluten free bun, protein style or serve with your favorite summertime vegetables. So yummy!
1 pound ground bison
1 Tbs GF Worcestershire sauce
1 cup finely chopped onion
1 medium bell pepper finely chopped
3 large plum tomatoes, blanched, peeled, seeded, and chopped
2 Tbs cilantro chopped
1 Tbs seeded chopped jalapeno(if you like heat keep the seeds or use Serrano chili)
2 cloves garlic minced
1 tsp ground cumin
1 tsp ground coriander
2 tsp salt
1/2 tsp pepper
Preheat barbecue or gas grill on high for 10 minutes. In a large bowl combine all ingredients and mix thoroughly. Divide into four 4 ounce patties. Wipe down the grates with a little olive oil to keep the burgers from sticking. Arrange the patties on the grill and cook until medium-rare 3 to 4 minutes per side. Just increase time by a minute per side if you like your meat on the medium side. Let meat rest for 5-10 minutes before serving. It cooks a little while resting. I would serve it with a little guacamole on top. Yummy!!
Nutritional Content per 4 ounce burger without bun or guacamole: calories 225.58; carbohydrates 6.85g; fat 11.1g; protein 24.57g