Confetti Burgers with Cilantro Sauce
Nutrition Score per serving
|For The Cilantro Sauce|
|1⁄2||c||packed cilantro leaves|
|3⁄4||c||nonfat plain Greek yogurt|
|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||finely chopped red bell pepper|
|1⁄4||c||corn kernels, fresh or thawed frozen|
|Freshly ground black pepper to taste|
|4||whole-wheat hamburger buns|
|Sliced tomato and romaine lettuce|
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.