Friday, December 19, 2008

Grilled Hamburger Salad with Corn Salsa

So normally, I'm not a fan of the "low-carb" craize. I mean, half the point of a hamburger is the delicious, toasted-on-the-outside, chewy-on-the-inside, sesame-coated goodness that is the bun. However, I may have to change my tone a bit, as this salad is effectively a hamburger without the bun, and it is good! To make up for the missing carb-laden bread, we dress the patties with a zesty corn salsa that brings contrasting flavors, textures, and temperatures.

Salsa Ingredients
  • 1 can (14 ounces) diced tomato, drained
  • 1 can (7 ounces) diced green chiles
  • 1 cup frozen corn
  • ¼ cup chopped cilantro
Hamburger Ingredients
  • 24 ounces ground beef
  • ½ cup breadcrumbs
  • ¼ cup milk
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
Other Ingredients
  • Butter Lettuce Leaves
  • Shredded Cheddar or Mexican cheese blend (optional)
Salsa Directions
Simmer tomatoes, chiles, and corn in a small saucepan till the corn is cooked and the mixture tightens up, about 3-5 minutes. Stir in cilantro. Chill in refrigerator for 30-60 minutes (if desired).

Hamburger Directions
Gently mix all hamburger ingredients in a medium mixing bowl. Your hands are the best tools for this - overworking the mix is not good for the texture of the patties. Form into 3-inch patties. Grill over medium heat (or place under a broiler 4-5 inches from the heat) for 3-5 minutes on a side, or until they reach an internal temperature of 160 degrees.

Serving
Place 2 hot patties on a chilled lettuce leaf. Top with salsa and cheese. You could also add salad dressing (Catalina or French would be good), sour cream, or sliced Jalepenos.

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