I know that it’s November. But this fall has so far been unseasonably mild, which means we still fire up the charcoal grill! The Firecracker Burger is a new combination of flavors– it pairs spicy seasonings perfectly with lime in the sauce to cool things down a notch. The original recipe is from the National Cattleman’s Beef Association, but I changed things up a little, using plain Greek yogurt in place of the mayo to reduce the total fat. If you don’t have any yogurt, no problem, use mayo! This is definitely one of our favorite grilled burgers!
As I always remind you, beef is a high-quality protein that provides 10 essential nutrients for optimal health. It’s an excellent source of 6 vitamins and nutrients and a good source of 4 other vitamins and nutrients. This is why I refer to beef as “nutrient dense” and include it frequently in our meals.
If you want to complete the meal, head over and sign up for the FREE Field Meals recipe eBook from Heart of the Farm Planner, (just click on the envelope icon in the top right corner of the screen) where I give you the recipes for Sweet and Smoky Corn on the Cob, and my mom’s Blonde Brownies!
And now, browse through the recipe and go fire up the grill!
- 3 lbs lean ground beef
- 8 sesame seed sandwich rolls, split and toasted (or a whole wheat bun)
- 2 c. watercress or mixed spring greens
- 2 Tbsp curry powder
- 2 Tbsp Caribbean jerk seasoning
- ½ tsp salt
- 2 Tbsp fresh lime juice
- 1/2 tsp salt
- 1 c plain Greek yogurt
- 1 Tbsp grated lime peel
- Combine ground beef and seasoning ingredients in a large bowl, mixing lightly but thoroughly. Shape into 8, ¾-inch thick patties.
- Place patties on grill over medium, ash-covered coals.
- Grill, uncovered, 13-15 minutes to medium (160 degrees) doneness, until not pink in center and juices show no pink color, turning occasionally.
- Meanwhile, combine sauce ingredients in small bowl; set aside.
- Spread sauce on cut sides of rolls.
- Place a burger on bottom half of each roll: top evenly with watercress.
- Close sandwiches.
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