Nacho Burgers
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Torn between a burger and nachos? Grill up this hybrid sandwich. First, extra-lean beef is seasoned with a four-spice taco seasoning blend, shaped into a patty, and flame-cooked to juicy perfection. Then come the toppings: pepper Jack cheese, refried beans, avocado, and salsa. For extra nacho flavour, add cilantro and pickled jalapeños. Boom: Dilemma solved.
Ingredients
Cooking spray
4 spray(s)
Uncooked extra lean ground beef 96 % lean 4% fat
1 pound(s)
Chili powder
1 tsp(s)
Ground cumin
¾ tsp(s)
Garlic powder
¾ tsp(s)
Smoked paprika
¾ tsp(s)
Table salt
⅝ tsp(s), divided
Reduced-fat shredded pepper Jack cheese
3 oz, thinly sliced
Avocado
1 medium, peeled and pitted
Fat free refried beans
½ cup(s), warmed
Light whole wheat hamburger buns
4 bun(s)
Fat free salsa
¼ cup(s)
Instructions
1
Coat a grill rack or grill pan with cooking spray. Preheat the grill or grill pan to medium-high.
2
In a medium bowl, combine the beef, chili powder, cumin, garlic powder, paprika, and 1⁄2 tsp of the salt, mixing well with your hands. Divide the beef into 4 equal portions and shape each into a 3 1⁄2-inch patty.
3
Grill the patties until the bottoms are well marked, about 5 minutes. Turn the patties over and grill until almost cooked through, about 4 minutes. Divide the cheese among the patties. Grill until the cheese melts, about 1 minute.
4
In a medium bowl, mash the avocado with the remaining 1⁄8 tsp salt. Spread 2 tbsp of the beans over the bottom half of each bun. Top each with 1 patty, a quarter of the avocado, 1 tbsp of the salsa, and the top half of the bun.
5
Serving size: 1 burger
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