Cheeseburger With Herb Corn Salad

recipe image

Cheeseburger With Herb Corn Salad
  • ½ cramped candy onion, minced, divided
  • 1tablespoon apple cider vinegar
  • 3oz lean ground crimson meat
  • 2teaspoons tomato paste
  • 1pinch paprika
  • ¼teaspoon cumin, divided
  • Salt
  • Pepper
  • ½cup new corn kernels (from 1 cramped ear)
  • ½ medium bell pepper, cored and finely chopped
  • 1tablespoon new mint, chopped
  • Canola or vegetable oil
  • 1ounce cheddar, thinly sliced
  • 1 entire-wheat English muffin, split
  1. Reserve 1 tbsp onion. In a bowl, mix remaining onion and vinegar. Space aside.

  2. In a single more bowl, mix crimson meat, tomato paste, reserved onion, paprika, and ⅛ tsp cumin. Season generously with salt and pepper. Utilizing your arms, totally mix substances and make trusty into a patty about 4 inches wide. Press a cramped dimple into the heart of the patty along with your thumb. Space aside.

  3. In a third bowl, toss collectively corn, bell pepper, herbs, remaining ⅛ tsp cumin, lime juice, and onion-vinegar mixture. Season with salt and pepper. Space aside.

  4. Warmth a grill or grill pan to medium-excessive. Brush with oil. Cook patty 3 to 4 minutes per facet for medium uncommon, 6 to 7 minutes per facet for medium properly.

  5. In the closing 2 minutes of cooking, lay cheddar slices over patty to melt, and lay English muffin split facet-down on grill to warm and toast pretty.

  6. Take patty from grill and let rest 3 minutes. Back on toasted English muffin, topped as desired, with corn salad.

Vitamin Per Serving

530 energy

20 g pudgy (9 g saturated)

55 g carbs

10 g fiber

33 g protein

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