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Caribbean Beef Burgers with Mango Salsa

Spicy, sweet and oh-so-simple. Ground Beef gets a peppery boost from jerk seasoning, and the freshly chopped mango salsa gives the dish a cool finish.

  • 30
    min
  • 4
    SERVINGS
  • 320
    Cal
  • 39 g
    Protein

Ingredients:

  • 1-1/2 pounds Ground Beef (93% lean or leaner)
  • 2 tablespoons Caribbean jerk seasoning
Mango Salsa:
  • 1 large mango, peeled, coarsely chopped (about 1 cup)
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped green onion
  • 1 tablespoon finely chopped seeded jalapeño pepper
  • 1 tablespoon fresh lime juice

Cooking:

  1. Combine Ground Beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties.

  2. Place patties on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with salt, as desired.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  3. Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa.

315 CALORIES

0 % *

5g SAT FAT

0 % DV **

39g PROTEIN

0 % DV

4.4 mg IRON

0 % DV

9.7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 93% lean ground beef: 315 Calories; 111.6 Calories from fat; 12.4g Total Fat (5 g Saturated Fat; 0.2 g Trans Fat; 0.6 g Polyunsaturated Fat; 5 g Monounsaturated Fat;) 126 mg Cholesterol; 530 mg Sodium; 19 g Total Carbohydrate; 1.4 g Dietary Fiber; 11.5 g Total Sugars; 39 g Protein; 0 g Added Sugars; 27.9 mg Calcium; 4.4 mg Iron; 712 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 9.9 mg NE Niacin; 0.7 mg Vitamin B6; 4.2 mcg Vitamin B12; 343 mg Phosphorus; 9.7 mg Zinc; 31.9 mcg Selenium; 147.6 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.

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