Naked Burgers with Chunky Salsa
These juicy burgers skip the bun for a lighter option packed with flavor. The chunky salsa adds a refreshing and vibrant topping.
Ingredients:
- For the Burgers:
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 1/2 red onion, finely diced
- 1 clove garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup panko breadcrumbs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- For the Chunky Salsa:
- 2 Roma tomatoes, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/2 red onion, diced
- 1 jalapeno pepper, seeded and diced (optional)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Cooking Guide:
- Make the Chunky Salsa: In a medium bowl, combine diced tomatoes, bell pepper, red onion, jalapeno (if using), cilantro, lime juice, and olive oil. Season with salt and pepper to taste. Set aside.
- Prepare the Burgers: In a large bowl, combine ground beef, red onion, garlic, parsley, panko breadcrumbs, Worcestershire sauce, and Dijon mustard. Season generously with salt and pepper. Gently mix with your hands until just combined (avoid overworking the meat).
- Form the Patties: Divide the meat mixture into 4 equal portions. Shape each portion into a patty that’s slightly wider than your burger bun (they will shrink a bit during cooking).
- Cook the Burgers: Heat a grill pan or cast iron skillet over medium-high heat. Once hot, add the burger patties and cook for 3-4 minutes per side, or until desired doneness. (An internal temperature of 160°F for medium-well is recommended).
- Assemble and Serve: Toast burger buns (optional), if using. Place cooked burger patties on the bottom bun, top with chunky salsa, and enjoy!
Tips:
- For extra flavor, add a grated cheddar cheese or crumbled blue cheese to the burger mixture.
- If you don’t have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
- If you don’t have a grill pan, you can cook the burgers in a regular skillet over medium heat.
- Want a spicier salsa? Add a few extra dashes of hot sauce or leave the seeds in the jalapeno.
- The chunky salsa can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftover burgers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- To make this recipe gluten-free, use gluten-free breadcrumbs or crushed crackers in the burger mixture and skip toasting the burger buns.
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