Confetti Burgers with Cilantro Sauce
Nutrition Score per serving
(1 burger
Ingredients
| For The Cilantro Sauce | ||
| 1⁄2 | c | packed cilantro leaves |
| 3⁄4 | c | nonfat plain Greek yogurt |
| 2 | T | lime juice |
| 1 | t | extra-virgin olive oil |
| Kosher salt and freshly ground | ||
| black pepper to taste | ||
| For The Burgers | ||
| 1 | lb | lean ground beef |
| 1⁄4 | c | sliced scallions |
| 1⁄4 | c | finely chopped red bell pepper |
| 1⁄4 | c | corn kernels, fresh or thawed frozen |
| 2 | t | Worcestershire sauce |
| 1⁄4 | t | kosher salt |
| Freshly ground black pepper to taste | ||
| 4 | whole-wheat hamburger buns | |
| Sliced tomato and romaine lettuce |
Instructions
To make the cilantro sauce, place cilantro, yogurt, lime juice, olive oil, salt, and pepper in a blender and pulse, scraping down the sides as needed, until cilantro is finely chopped and ingredients are combined. Transfer to a bowl, cover, and chill.
When you're ready to grill, combine beef, scallions, bell pepper, corn, Worcestershire sauce, salt, and pepper in a large bowl and mix well, using your hands or a large spoon. Form into four patties about 3 ½ inches wide and half an inch thick.
Place patties on a lightly oiled grill and cook for 5 minutes. Flip and cook 4 to 5 minutes more, or until an instant-read thermometer inserted in the center of a burger reaches 160°F. Transfer to a plate and tent with foil. Split the buns and lightly toast on the grill. Place a burger, tomato slice, lettuce, and cilantro sauce between each bun to serve.
