Salsa Verde Burgers


Salsa Verde Burgers

From Skinny Taste

4 servings


  • cooking spray
  • pinch kosher salt and pepper, to taste
  • 4 (93% lean) beef patties, 4.75 oz each
  • 1/2 cup salsa verde, homemade or store bought
  • 4 slices Sargento reduced fat pepper jack cheese
  • 4 (100 calorie) whole wheat potato buns
  • 1/4 cup shredded red cabbage (ore lettuce)
  • 4 ounces sliced avocado (from 1 medium haas)


  1. Heat a skillet or grill over high heat. When hot, spray with oil and add the patties. Season with salt and pepper and cook a few minutes on each side, to your desired liking. Add the cheese and cover; cook to melt, about 30 seconds.
  2. Place the cooked burgers on the buns and top each burger with 2 tablespoons salsa verde, red cabbage and avocado slices.


Per serving :
Servings: 4 • Size: 1 burger with the works • Old Points: 8 • Weight Watcher Points+: 10 pt
Calories: 407 • Fat: 17.5 g • Carb: 25 g • Fiber: 8 g • Protein: 42 g • Sugar: 7 g
Sodium: 445 mg  • Cholest: 87 mg

Gluten Free Salsa Verde Burger with No Bun
Servings: 4 • Size: 1 burger w/ cheese no bun • Old Points: 7 • Weight Watcher Points+: 8 pt
Calories: 308 • Fat: 17 g • Carb: 7 g • Fiber: 3 g • Protein: 35 g • Sugar: 2 g
Sodium: 320 mg  • Cholest: 87 mg

Dairy Free Salsa Verde Burger With Bun, No Cheese
Servings: 4 • Size: 1 burger with bun, no cheese • Old Points: 7 • Weight Watcher Points+: 8 pt
Calories: 358 • Fat: 14 g • Carb: 24 g • Fiber: 8 g • Protein: 37 g • Sugar: 7 g
Sodium: 360 mg  • Cholest: 77 mg

Tips & Notes

  • You can modify the burger meat with: lean beef, turkey, chicken, buffalo, black bean patties, veggie burgers, etc.
  • You can make homemade salsa verde, or use store bought. Here’s a recipe for homemade; it makes about 1 3/4 cup:
  1. Preheat the broiler.
  2. Remove the husks from 3 quarters of a pound of fresh tomatillos. Then rinse the tomatillos and pat them dry. If you can’t find fresh tomatillos, it’s fine to use canned tomatillos. For this recipe, you would need one 11-ounce can.
  3. Line a broiler pan with foil. Arrange the tomatillos on the broiler pan. If you’re using canned tomatillos, you won’t need to roast them. So, just drain them and set them aside.
  4. Place 1 poblano chilli and 1 serrano chilli on the broiler pan along with the tomatillos. Poblano chillies are mild in terms of heat, but serrano chillies can be very hot. Broil the tomatillos and the chillies until they are charred. This will take about 3 minutes.
  5. Use tongs to turn them and broil the other sides until they’re charred. About another 3 to 4 minutes should do it. Roasting intensifies the tomatillo and pepper flavor, which adds another dimension of flavor to the salsa.
  6. Wrap the tomatillos and chillies in foil and let them rest for 10 minutes.
  7. Mince 1 clove of garlic. You’ll need 1 teaspoon.
  8. Chop 2 tablespoons of onion and chop 2 tablespoons of fresh cilantro.
  9. Unwrap the tomatillos and chillies and peel the skin off the poblano chilli. Remove the seeds. The tomatillos and the serrano chilli don’t need to be peeled or seeded. Place the tomatillos and chillies into the bowl of a food processor . If you’re using canned tomatillos, add them now.
  10. Add the garlic, a quarter teaspoon of sugar , and 1 teaspoon of salt. If you’ve substituted canned tomatillos, reduce the salt to half a teaspoon. Pulse the mixture until the ingredients are coarsely chopped.
  11. Add 5 tablespoons to 1 cup of water (add slowly until you get the consistency you desire), the onion, and the cilantro. Pulse again briefly until a coarse puree forms then transfer the salsa to a serving dish.

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