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Photo of Mexican chili beef burgers by WW

Mexican chili beef burgers

8
Points®
Total Time
32 min
Prep
20 min
Cook
12 min
Serves
4
Difficulty
Easy
We spiked these Mexican-inspired burgers with chili powder and then topped them with a homemade salsa of fresh tomato, avocado, and radish for a fun departure from traditional burgers. Since you’re dicing your tomatoes, Romas are a great option since they have a lower moisture content. When buying avocados, keep in mind when you plan on preparing this meal. If you’re using the avocados the same day, choose ones that have a little give—which indicates ripeness—when you squeeze them. If it will be a few days, choose firmer avocados. You can mix in ground red pepper, cayenne pepper, or even diced, pickled jalapeños into the patties to turn up the heat on these burgers.

Ingredients

Uncooked 93% lean ground beef

1 pound(s)

Onion

¼ cup(s), chopped, minced

Jarred minced garlic

1½ tsp

Chili powder

1½ Tbsp, ancho-variety recommended

Canned tomato juice

¼ cup(s)

Egg whites

1 large

Black pepper

½ tsp, freshly ground

Table salt

½ tsp

Tomato

3 small, ripe, diced (about 1/2 cup total)

Radishes

3 medium, diced, (about 1/4 cup)

Avocado

⅓ item(s), medium, Hass, diced

Cilantro

1 Tbsp, fresh, chopped

Fresh lime juice

1 Tbsp

Table salt

¼ tsp

Reduced calorie hamburger bun

4 item(s), toasted on grill

Instructions

  1. Preheat grill (or grill pan) to medium heat.
  2. In a large bowl, combine beef, onion, garlic, chili powder, tomato juice, egg white, pepper and 1/2 teaspoon of salt; combine thoroughly. Form mixture into 4 patties, about 1/2-inch-thick each.
  3. Place burgers on grill and increase heat to medium-high; cook for 5 minutes. Flip burgers and cook for 5 minutes more. Flip and cook 1 minute more on each side for medium (and longer for desired degree of doneness).
  4. Meanwhile, make salsa. In a medium bowl, combine tomatoes, radishes, avocado, cilantro, lime juice and 1/4 teaspoon of salt; mix to combine.
  5. Serve each burger on a roll topped with about 1/4 cup of salsa.

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