Ingredients: Tortilla Burgers: 3/4 cup whole lowfat tortilla chips, 1 T. cornstarch, 1/2 cup thick salsa, 1/4 cup finely chopped cilantro, 1/4 cup thinly sliced green onions, 1 tsp. chili powder, 1 tsp fresh garlic, 1/4 tsp. ground cumin, 1/4 tsp. ground cinnamon, 1/4 tsp. salt, 2 tsp. canned, diced, mild chili peppers. 1 (14oz) pkg. GimmeLean!™ Beef flavor. Cranberry Salsa: 1 serrano chili pepper, stem removed and seeded. 1 T. fresh ginger, 2 T. packed cilantro leaves, 2 green onions, tops removed. 1/4 of a medium red onion, cut into chunks. 1 1/2 tsp. sugar,1 tsp. finely grated orange peel, 2 T. orange marmalade, 1 (16oz) can whole cranberry sauce. Instructions: Preheat grill to the highest setting. Crush the tortilla chips. in a food processor, process enough tortilla chips to make 1/3 cup finely ground. Mix and shape the burgers. In a mixing bowl, evenly mix the crushed tortilla chips, salsa, cilantro, green onions, chili powder, garlic, cumin, cinnamon and salt with a fork. Using your hands, gently fold the GimmeLean! into the wet mixture. When all ingredients are evenly distributed, divide the meat mixture into 4 equal portions. shape burgers using BurgerMate. Set aside on a plate covered with plastic wrap in the refrigerator until ready to grill, up to 24 hours. Grill the burgers. Spray each burger lighly on both sides with nonfat or canola oil cooking spray. Place the burgers on the preheated grill and cook according to the times below: Two-Sided Contact Grill 5-6 minutes All Other Grills 10-12 minutes. Turn the burgers halfway through the grilling time. If your grill has a cover, cover halfway through the grilling time. Serve burgers immediately with or without a bun, accompanied by garnishes (Romaine lettuce, avocado slices, sour cream, cilantro sprigs, low-fat tortilla chips). Cranberry Salsa: In a food processor, finely chop the serrano chili pepper, ginger, cilantro and green onions. Add the red onion, then pulse to finely chop. Do not over process or your onion will turn mushy. Scrape the mixture into a medium mixing bowl. With a spoon or spatula, mix in the sugar, orange peel, marmalade, and cranberry sauce until well blended. Refrigerate in an airtight container up to 2 months. |
