Chili-Burgers

Improve summer barbecues with this new twist on an old grilling favourite.

  • Prep time: 15 min
  • Makes: 6 servings
  • Cook time: 12 min

Nutritional Information

PER SERVING

  • Calories
    .
    281g
  • Fat
    .
    10 g
  • Cholesterol
    .
    49 mg
  • Carbohydrates
    .
    26 g
  • Dietary Fibre
    .
    1 g
  • Protein
    .
    21 g
  • Potassium*
    .
    310 mg
  • Calcium
    .
    73 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

1/4 cup / 50 g Naturegg Omega Plus cracked eggs, well shaken
dash hot pepper sauce (optional) dash
1 tbsp / 15 ml chili powder
1 tsp / 5 ml dried oregano leaves
1/2 tsp / 2 ml each salt and pepper
1 pound / 500 g lean ground beef
1/2 cup / 125 ml canned kidney beans, drained
6 slices of cheddar cheese (optional)
6 hamburger buns
salsa

Directions

  1. Whisk liquid eggs with hot pepper sauce (if using), chili powder, oregano, salt and pepper until well combined. Crumble in ground beef and add kidney beans; stir gently until well combined.

  2. Shape beef mixture into 6 patties, each about ¾” (2 cm) thick.

  3. Preheat barbecue to medium-high heat. Lightly grease grill and place burgers on grill.

  4. Reduce heat to medium; cook, covered, 5 minutes. Turn burgers and cook 5 minutes longer. Add cheese, if using; cook 1-2 minutes or until burgers are no longer pink in the centre and cheese is melted. Place on buns and serve with salsa.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

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