Burgers with Jicama Slaw

burgers with jicama slaw recipes


1 canned chipotle pepper in adobo sauce
1/4 cup lime juice
1/2 teaspoon salt
1/3 cup snipped fresh cilantro
1/4 cup dairy sour cream
2 tablespoons mayonnaise
2 cups shredded peeled jicama
1/4 cup bottled fire-roasted chunky salsa
1 clove garlic, minced
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1-1/2 pound lean ground beef
1/2 cup canned black beans, rinsed and drained
6 kaiser rolls, split and toasted


1. For slaw, in a small food processor bowl or blender container combine chipotle pepper, lime juice, and 1/2 teaspoon salt. Cover; process until smooth. Transfer to bowl; stir in cilantro, sour cream, and mayonnaise. Add jicama; toss to combine. Cover; set aside.

2. In another bowl combine salsa, garlic, chili powder, 1/2 teaspoon salt, and black pepper; add beef and beans. Mix well. Shape into six 1/2-inch-thick patties.

3. For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 10 to 13 minutes or until an instant-read thermometer registers 160 degree F, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.) Place burger on bottom half of roll. Add about 1/4 cup of the slaw and the top half of roll. Makes 6 servings.


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