4 Pepper BurgerFit Burger
I always plant several varieties of pepper plants in my garden, and the summer when I created this recipe, we were on pepper overload! I needed a creative way to help us eat some of them. In the original recipe, I used fresh serrano peppers instead of cayenne because that is what I had on hand from the garden. Either works great for this recipe!
Servings: 5 Burgers
Heat a skillet on medium heat with 2 tablespoons cooking fat. Chop the bell peppers and sweet peppers, removing the center seeds. Chop just enough jalapeno to your desired spiciness. Add all of the peppers to the skillet with ½ teaspoon of salt. Sauté all the peppers until soft, about 10 minutes.
Once cooked, put the peppers, cayenne pepper, and garlic in the food processor (or finely chop). Let the mixture cool completely.
In a large bowl, mix the ground meat and remaining teaspoon of salt. Gradually incorporate the vegetable mixture into the ground meat. Add as much as you can while still being able to form your burgers as normal.*If you end up adding too much vegetable mixture, don’t worry! Just form your burgers and cook in the oven for 20 minutes at 350 degrees.
Cook burgers on medium heat on the stove for 5 minutes each side or to your preference. Cooking times can vary.
Optional: Serve with the Koops' Mustard and SunGarden Sprouts.
Calories: 307kcal | Carbohydrates: 5g | Protein: 17g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 830mg | Potassium: 408mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2281IU | Vitamin C: 92mg | Calcium: 27mg | Iron: 2mg