Directions for: Mexican Cheeseburgers with Veggies and Mexican Dip
Ingredients
1 lb(s) or 450 g washed baby carrots
3 stalks celery, cut into sticks
1 red pepper, cut in strips
1 yellow pepper, cut in strips
1 heads of broccoli, cut into pieces
1 ripe avocado
cup salsa (60 mL)
Dash of salt and pepper
2 lb(s) or 900 g lean ground beef
tsp turmeric
2 tsp chili powder (10 mL)
1 tsp cumin powder (5 mL)
1 tsp Hot chili sauce (5 mL)
1 cup grated cheddar condiments you like to have with hamburgers (250 mL)
Salsa
8 whole wheat hamburger buns
Option: sliced tomatoes, olives and nacho chips for dipping.
Directions
1. Preheat BBQ to 350 F (medium or 175 C).
2. Jeremys easy home made guacamole
In a small bowl mash an avocado and blend in salsa. Add salt and pepper to taste. Set aside in fridge.
3. Meanwhile
Combine the following in a large bowl in this order: ground beef, turmeric, chili powder, cumin, and hot chili sauce.
4. Form into patties and grill on BBQ. Close lid.
5. Cook each side 5 to 10 minutes or until center is well cooked. Meat thermometer should read 180 F (82 C).
6. Meanwhile
Grate cheese. Pull out condiments, salsa and guacamole.
7. when burgers are just about ready, top with cheddar until melted.
8. Serve on hamburger buns.
See more: Lunch, Grill, Barbeque, Beef, Cheese, Mexican, Rice/Grain, Summer, Dinner, Quick and Easy, BBQ