Ketchup? Ditch the ketchup and try healthy fresh salsa instead to add a lovely fresh flavour to your burgers. My Smoked Chipotle salsa gives these burgers a smoky kick that will heat up the dinner table in just 20 minutes.
For the Burger:
500g lean ground beef
Pepper, to taste
1 tbsp garlic powder
Small handful shredded California Monterey Jack cheese (or shredded Mexican Cheese blend)
3 tbsp olive oil
Season lean ground beef with pepper and garlic powder. Shape into equal-size balls (about six or seven) using your hands and press flat to make a burger shape. Arrange burgers on a plate and cover with plastic wrap. Chill for at least 30 minutes so they are firmer and easier to cook. Burger meat is best when cooked cold.
Add olive oil to the pan and fry burgers until medium-well (or to your preference). 3-4 minutes each side is usually enough. Use medium heat and make sure you properly cook the burgers all the way through. I usually check by poking the burger with a fork. Before taking the burger out of the pan, sprinkle one side with the shredded cheese. Once it has melted, take the burger out of the pan.
For the Bun:
6 or 7 whole wheat buns
Little bit of butter (for toasting buns)
Toast buns in a pan with a little butter for 2-4 minutes. Spread a bit of french mustard and herb mayonnaise on each side of the toasted bun.
For the Finale:
Richie’s Smoked Chipotle Salsa
Assemble burger with patty, fresh sliced avocado with a big dollop of chipotle salsa on the bottom half. Add lettuce, onions and pickles to the top half. Of course if you don’t like pickles, leave them out.
We don’t always think of the impact of seemingly harmless condiments like sugar-injected ketchup. There are organic options with less sugar, but why not make the leap and substitute fresh salsa?