Zesty Southwestern Burgers with Cilantro Slaw
These burgers, adapted from The Success Rice kitchen, are extra healthy and inexpensive because they combine meat with whole grain brown rice.
Ingredients
- 1 1/2 cups quick-cooking brown rice
- 2 cups shredded green cabbage
- 3 Tbsp. fresh cilantro minced, or use scallions
- 1/3 cup light ranch dressing (store-bought or homemade), click here for directions for making homemade dressing
- 1 tsp. honey
- 1 lb. lean ground beef
- 1 Tbsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
- 1/2 tsp. ground cumin
- 2 Tbsp. canola or vegetable oil
- 6 whole wheat hamburger buns (use wheat/gluten-free, if needed) toasted (optional)
Instructions
- Prepare the rice according to the package directions. Put it in the freezer for 5 minutes to cool.
- To make the cilantro slaw, in a large bowl, combine the cabbage, cilantro, ranch dressing, and honey. Refrigerate it until ready to serve (can be made up to 24 hours in advance).
- In a large bowl, using your hands, thoroughly combine the meat, rice, chili powder, garlic powder, salt, cayenne pepper, and cumin, and then form the meat mixture into 6 round flat patties (can be made up to 24 hours in advance).
- Heat the oil in a large nonstick skillet or heavy skillet coated with nonstick cooking spray over medium to medium-high heat.
- Cook the patties for 10 – 12 minutes, turning once or twice, until they are cooked through (and have an internal temperature of 160 degrees).
- To serve, place each patty on a bun, toasted if desired, and top it with a spoonful of the slaw.
Notes
Do Ahead or Delegate: Cook the rice, shred the cabbage if necessary, mince the cilantro, prepare and refrigerate the ranch dressing if making your own, make the slaw and refrigerate, combine the dry spices, combine the meat mixture, shape the patties and refrigerate.
Scramble Flavor Booster: Double the garlic powder and cayenne pepper and/or add celery seed to the slaw.
Tip: Go through your spices once a year to see what needs to be thrown away or replenished. A good way to test older spices is to smell them. The aroma should be fairly deep. If it smells muted or dull, opt for a new bottle the next time a recipe calls for it.
Nutritional Information Per Serving (% based upon daily values): Calories 485, Total Fat: 18g, 27.5%; Saturated Fat: 4g, 18%; Cholesterol: 53mg, 17.5%; Sodium: 806mg, 33.5%; Total Carbohydrate: 56g, 18.5%; Dietary Fiber: 5g, 19.5%; Sugar: 10g; Protein: 25g
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