Cranberry mashed sweet potatoes Grill Power recipes

Tortilla-Crusted Burgers

If you love tortilla chips and Mexican cuisine, you will love this burger. I mix the chips into the burger meat as filler and then coat the outside of each patty to give the burgers a crispy crust. Topped with salsa, low or non-fat sour cream, and thin slices of fresh avocado or a spoonful of fresh guacamole, this burger requires no bun.

For the Burgers
1 cup finely crushed low-fat tortilla chips
1/3 cup finely crushed low-fat tortilla chips
1/2 cup thick salsa, medium or hot
1/4 cup finely chopped fresh cilantro
1/4 cup thinly sliced green onions
1 teaspoon chili powder
1 teaspoon pressed fresh garlic
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt (or light salt) (optional)
1/4 to1/2 teaspoon finely chopped jalapeno pepper, fresh or canned, (optional)
1 pound extra-lean ground beef, turkey, or chicken breast, or 1 pound vegetarian meat substitute

Garnishes
8 Romaine lettuce leaves
2 medium tomatoes sliced into 8 rounds
1 medium avocado cut into 8 slices (or fresh or prepared guacamole)
Thick salsa, hot or mild
Fresh cilantro sprigs
Nonfat or low-fat sour cream (optional)

1. Preheat grill to the highest setting.

2. Crush the tortilla chips. In a food processor or blender process enough tortilla chips to make 1 cup. Use 1/3 cup to mix into the burgers. Reserve 2/3 cup to coat the outside of the burgers just before grilling.

3. Mix and Shape the burgers. In a 2- or 3-quart mixing bowl using a fork or spoon, evenly mix the crushed tortilla chips, salsa, cilantro, green onions, chili powder, garlic, cumin, cinnamon, and salt.

Using your hands, gently fold the meat into the wet mixture. When all ingredients are evenly distributed, divide the meat mixture into 4 equal portions. Wet hands and shape burgers, about 4" to 5" in diameter and no thicker than 3/4". Set aside on a plate covered with plastic wrap in the refrigerator until ready to grill. Wash your hands thoroughly.

4. Grill the burgers. Place the 2/3-cup of reserved tortilla chips on a dinner plate.

Gently press all sides of each burger into the crushed chips so they are completely coated with chips.

Spray each burger lightly on both sides with nonfat or canola oil cooking spray. Place the burgers on the preheated grill and cook according to the times below until the internal temperature reaches 160慚 on an instant-read thermometer.

Grilling Times: Two-Sided Contact Grill: 6-7 minutes

Hibachi Grill, Combination Grill or Fusion Grill: 12-14 minutes. Turn the burgers half way through the grilling time. Cover Combination Grill half way through the grilling time. The Fusion Grill may be covered for the entire grilling time.

5. Prepare the garnishes. While the burgers are grilling, wash the lettuce, slice the tomatoes and avocado (or make the guacamole).

6. Serving Suggestion: On four dinner plates, place two lettuce leaves next to the bean salsa or the small bowl. Top the lettuce with a cooked burger. Top the burger with some salsa and sour cream. Garnish with sliced tomato, avocado or guacamole, fresh cilantro leaves, and extra tortilla chips.

Prep and Cooking Time: 30 minutes

From Grill Power (QVC Publishing) copyright 2000, Holly Rudin-Braschi

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	If you love tortilla chips and Mexican cuisine, you will love this burger. I mix the chips into the burger meat as filler and then coat the outside of each patty to give the burgers a crispy crust. Topped with salsa, low or non-fat sour cream, and thin slices of fresh avocado or a spoonful of fresh guacamole, this burger requires no bun. For the Burgers 1 cup finely crushed low-fat tortilla chips 1/3 cup finely crushed low-fat tortilla chips 1/2 cup thick salsa, medium or hot 1/4 cup finely chopped fresh cilantro 1/4 cup thinly sliced green onions 1 teaspoon chili powder 1 teaspoon pressed fresh garlic 1/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon salt (or light salt) (optional) 1/4 to1/2 teaspoon finely chopped jalapeno pepper, fresh or canned, (optional) 1 pound extra-lean ground beef, turkey, or chicken breast, or 1 pound vegetarian meat substitute Garnishes 8 Romaine lettuce leaves 2 medium tomatoes sliced into 8 rounds 1 medium avocado cut into 8 slices (or fresh or prepared guacamole) Thick salsa, hot or mild Fresh cilantro sprigs Nonfat or low-fat sour cream (optional) 1. Preheat grill to the highest setting. 2. Crush the tortilla chips. In a food processor or blender process enough tortilla chips to make 1 cup. Use 1/3 cup to mix into the burgers. Reserve 2/3 cup to coat the outside of the burgers just before grilling. 3. Mix and Shape the burgers. In a 2- or 3-quart mixing bowl using a fork or spoon, evenly mix the crushed tortilla chips, salsa, cilantro, green onions, chili powder, garlic, cumin, cinnamon, and salt. Using your hands, gently fold the meat into the wet mixture. When all ingredients are evenly distributed, divide the meat mixture into 4 equal portions. Wet hands and shape burgers, about 4" to 5" in diameter and no thicker than 3/4". Set aside on a plate covered with plastic wrap in the refrigerator until ready to grill. Wash your hands thoroughly. 4. Grill the burgers. Place the 2/3-cup of reserved tortilla chips on a dinner plate. Gently press all sides of each burger into the crushed chips so they are completely coated with chips. Spray each burger lightly on both sides with nonfat or canola oil cooking spray. Place the burgers on the preheated grill and cook according to the times below until the internal temperature reaches 160慚 on an instant-read thermometer. Grilling Times: Two-Sided Contact Grill: 6-7 minutes Hibachi Grill, Combination Grill or Fusion Grill: 12-14 minutes. Turn the burgers half way through the grilling time. Cover Combination Grill half way through the grilling time. The Fusion Grill may be covered for the entire grilling time. 5. Prepare the garnishes. While the burgers are grilling, wash the lettuce, slice the tomatoes and avocado (or make the guacamole). 6. Serving Suggestion: On four dinner plates, place two lettuce leaves next to the bean salsa or the small bowl. Top the lettuce with a cooked burger. Top the burger with some salsa and sour cream. Garnish with sliced tomato, avocado or guacamole, fresh cilantro leaves, and extra tortilla chips. Prep and Cooking Time: 30 minutes From Grill Power (QVC Publishing) copyright 2000, Holly Rudin-Braschi