Cilantro Burgers Recipes
CILANTRO BURGERS
You either like cilantro or you don't. If you're in the pro-cilantro camp, these burgers are for you. They're moist and tender, with a hint of heat from the sambal and curry powder.
Provided by Linda Dalton
Categories Burgers
Time 25m
Number Of Ingredients 11
Steps:
- 1. Combine all ingredients (except beef) in a large bowl. Now add the ground beef, and with fingertips mix gently until incorporated. Don't over mix.
- 2. Make 4 patties. **TIP** When making the patties, indent your thumb in the center of each patty to make a small well. This will ensure the burgers will cook flat and not puff up.
- 3. Prepare grill. I use a stove top grill and heat it to high, then lower the temp to medium. Coat grill with cooking spray and add the burgers. Cook 5 minutes on the first side, then 4 minutes on the second. You're burgers will be medium to well done. Serve with whatever condiments you like. I like lettuce, tomato, mayo and Dijon mustard.
GUACAMOLE CILANTRO LIME CHEESEBURGER
A Cheeseburger with a Southwestern citrus twist
Provided by Gigemmandy
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an outdoor grill for medium heat.
- To make the guacamole, mash the avocado in a medium bowl with the juice of half a lime, jalapeno, tomatoes, 1/4 cup onion, and 1 1/2 teaspoons of minced garlic; season to taste with salt, and set aside.
- In a large bowl, mix together beef, the juice of half a lime, 1 tablespoon garlic, chili powder, 1/2 cup diced onion, and cilantro. Form the meat into 6 patties.
- Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.
Nutrition Facts : Calories 655.7 calories, Carbohydrate 32.5 g, Cholesterol 116.7 mg, Fat 41.5 g, Fiber 6.9 g, Protein 39 g, SaturatedFat 15.5 g, Sodium 586.6 mg, Sugar 2.2 g
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- Divide the ground beef into 4 evenly sized balls for 1/3-pound burgers. Shape into patties approximately 1/2-inch to 3/4-inch thick and and about an inch bigger than your buns to account for shrinkage while the burgers cook. Make an indent in the center of each burger with your fingers.
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