|Triple Whammy Green Chili Burger Lunch|
My husband loves green chilies – on a sandwich or a burger; in salsa; in pork chili verde; in enchilada sauce – you name it! So I recently decided to combine three products to create the ultimate green chili burger.
First, I cooked a burger patty. I buy 2 or more pounds of ground beef at a time and make burger patties for freezing. I season the burgers with a salt-free blend and separate the patties with squares of parchment paper. Into a zippered freezer bag, and they’re ready at a moment’s notice for lunches or quick, fuss-free dinners. My homemade frozen burger patties taste a whole lot better than the factory-made ones found in the grocer’s freezer. No funky off flavors or freezer burn.
Next, I thawed one of my homemade hamburger buns. Lately I’ve been using a recipe from King Arthur Flour called Beautiful Burger Buns. It produces a sturdy yet soft bun that’s perfect for burgers and sandwiches of all kinds. I change the recipe a bit to make it low sodium friendly and to suit my tastes. I cut the salt to 1/2 teaspoon and lower the yeast amount to 1 teaspoon. I also lower the sugar to just 2 tablespoons just because I prefer a less sweet tasting sandwich bread. And I use at least 1 cup of white whole wheat flour for part of the AP flour. I dump everything into my bread machine. That takes care of kneading and rising. Although the recipe makes 8 large buns, I usually make 9. In fact, next time I going to try out 10 buns.
Then comes the chilies. After thawing and cutting the bun in half, I spoon some Garlic Survival Company Tomatillo Salsa on both sides. This flavors and moistens the bun. When the burger is almost done, I top it with thin slices (no more than 3/4 oz.) of Tillamook Pepper Jack Cheese. Finally, once the burger is on the bottom bun, I spoon a tablespoon of El Pinto Mild Green Chile Taco Salsa (It’s very chunky) on top of the melted cheese. Put it all together and there’s a triple whammy green chili burger!
Add a handful of unsalted potato chips and a couple of salt-free pickles and you’ve got a restaurant quality low sodium lunch. Yum!
Garlic Survival Co. Tomatillo Salsa: 15 mg sodium / 2 tsp.
El Pinto Mild Green Chile Taco Salsa: 27-1/2 mg sodium / 1 tbsp.
Tillamook Pepper Jack Cheese: 142-1/2 mg sodium/3/4 oz.
Homemade low sodium burger bun: 133 mg sodium/bun