What I decided to do was grill hamburgers as usual and put all of our favorite Mexican toppings on the open-faced burgers and serve those fries on the side. Oh, my, it turned out good! Here's how I made the Mexican Burgers, more of a method than a recipe.
Open-Faced Mexican Burgers
1 lb hamburger (use low fat-to-lean ratio ground round)
low-fat shredded cheddar cheese
low-fat sour cream
sliced black olives
jalapeno pepper slices
Divide the hamburger meat into quarters. Shake on a liberal amount of chili powder plus a little extra garlic powder. Shape each quarter-pound seasoned meat into burgers. Do this while you're heating the grill. (Note: If you use frozen hamburger patties, shake the seasoning on while they're on the grill so they'll cook into the meat.)
Grill the hamburgers until medium-well done.
In the meantime, cut the avocado in half, take out the pit then scoop the fruit into a bowl. Add about half a cup of your favorite salsa to the bowl and mix together with the avocado. Slice the black olives (I slice my own - the pre-sliced olives cost more and tend to get mushy).
When the burgers are done, place one on a plate. Top with one-fourth of the avocado-salsa mixture. Sprinkle on a small amount of cheese. Top with a dollop of sour cream then a few slices of black olives and jalapeno pepper.
Serve with potato wedges or black beans and a green veggie salad on the side. Delicious!
As always, feel free to change toppings and ingredients to suit your family. Use feta cheese and Greek seasoning for a Greek version or American cheese with hamburger dill slices and ketchup and mustard for a good ol' all-American hamburger meal, just a little bit healthier.
|Open-faced Mexican burger - Eat it with a fork!|