Maize burgers

Yield: 6 Servings

Measure Ingredient
\N \N Stephen Ceideburg
1 pounds Lean ground beef
⅔ cup Yellow cornmeal
1 tablespoon Lime juice
1 \N Egg white
1 teaspoon Ground cumin, or to taste
2 teaspoons Chili powder
\N \N Salt and pepper to taste
1 \N Fresh jalapeno pepper *
1 tablespoon Vegetable oil
1 cup Corn kernels **
1 cup Salsa
6 \N 10-inch flour tortillas
\N \N Shredded iceberg lettuce, optional
\N \N Lime wedges for garnish

* seeded and finely chopped, or to taste (see note) ** frozen, or canned and drained

The crunch of corn with your favorite salsa makes a delicious, lower-fat Southwestern hamburger served on a flour tortilla with shredded lettuce and lime wedges.

In a mixing bowl, mix lightly the ground beef, cornmeal, lime juice, egg white, cumin, chili powder, salt, pepper and jalapeno. Shape into 6 large thin patties and reserve on a sheet of wax paper.

Over medium-high heat, heat a 12-inch skillet, then add the oil to coat the bottom. Place patties in the hot skillet and cook 3 to 5 minutes per side, turning once, until the meat is cooked through and the patties are a deep golden brown.

Meanwhile, in a small saucepan, combine corn and salsa and heat. In the microwave, heat flour tortillas wrapped in a cloth or on paper plates for 15 seconds on high.

To serve, place a cooked patty on a flour tortilla, top with a serving of salsa and fold. Add shredded lettuce if desired. Serve a wedge of lime alongside.

Note: When preparing fresh chilies, wear rubber gloves for protection against oils that later can cause burning sensation on skin.

Makes 6 servings.

Cost: 80 cents per serving.

Per serving: 351 calories (22 percent from protein, 41 percent from carbohydrate, 37 percent from fat), 20 grams protein, 37 grams carbohydrate, 15 grams fat, 47 milligrams cholesterol, 301 milligrams sodium. Exchanges: 2 bread, 2 meat, 1½ fat.

From the Oregonian's FOODday, 1/26/93.

Posted by Stephen Ceideburg

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