You might be negotiating with the fact that most doctors recommend staying away from red meats. While that may be the case, you need to constantly be changing your dietary foods. Don’t go crazy now that you know the secret, but keep it in mind that a little red meat won’t hurt. And what can be made best with red meat? A grilled and juicy burger!
Now, this sirloin burger comes with a punch in the sauce department. If you’re like me, a little spice can go a long, long way; however, I’ve been learning with Jillian Michael’s Master Your Metabolism recipes that spice is the new black. It seems that she wants to kick your butt into gear and spice up not only workouts but recipes as well. This sirloin burger w/cumin jalapeño sauce does her justice.
For these 430 calorie burgers serving four you’ll need, 3 jalapeños, cilantro, garlic, 1 tbsp lime juice, 1 tsp cumin, 2 tbsp water, salt, pepper, olive oil for brushing, 4 slices pepper jack cheese, and 1½ lbs sirloin. Along with those ingredients you’ll need lettuce, tomato, and 1 slice of bread for serving compliments. Knead the sirloin, ½ cilantro, and ½ tsp cumin for your burgers. After cooking add your sliced cheese. All the rest of the ingredients are blended for the sauce.
Here are some helpful tips to keep in mind:
- I used a piece of pepper jack on top of the burger. Incorporating it into the burger will help as a binding factor, but since we’re using sirloin the meat compacts and holds
- Make sure to wash your hands after handling the jalapenos. **AT NO TIME SHOULD YOU WIPE YOUR FACE OR EYES**
- I used a food processor in place of a blender because it’s what I had on hand and I believe they work a little better.
- Blend the sauce a few times before taking it out making sure to scrape the sides each time. This process will prevent large chunks from developing.
- I cooked my burgers in the oven instead of the grill only because Arizona can be too hot in the summer standing next to a grill.
Beware that the sauce is spicy, but it adds a punch of flavor to the burger. Don’t be hesitant to spread some all over the top. Even for me, a wimp in the spiciness department went all out. It evens the flavors and give the burger an
Leave a comment on how you handle your spice. Be sure to follow my Pinterest. Check back next Wednesday for more tips from The Cooking Bug.