Pinch of Nom Tex-Mex burgers - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Pinch of Nom Tex-Mex burgers By You Magazine - June 2, 2019 If you love your burger with a kick but without the calories, then these will be right up your street. They really are a doddle to make. You can serve them with the usual accompaniments and with or without a bun: they work really well with some slices of pepper and rocket on a healthy lower-calorie roll (or even in a wrap or pitta). They can also be cooked on the barbecue if you’re firing up. Pinch of Nom PREP TIME 10 MINS COOKING TIME 10 MINS CALORIES PER BURGER 168 FREEZABLE AND GLUTEN FREE SERVES 4 1 small onion, finely chopped 1 tsp chilli powder (mild or hot, depending on your taste) 1 tsp chipotle chilli flakes 1/2 tsp ground cumin 1/2 tsp garlic salt 1/2 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp dried oregano 1 whole fresh chilli, deseeded and very finely chopped 500g 5%-fat minced beef low-calorie cooking spray 1. Add the chopped onion to a large bowl. Add all of the spices, salt and pepper, herbs and fresh chilli to the bowl and mix with the onion. 2. Add the minced beef and mix well. Make sure you squeeze the mince up with your hands as this will improve the texture of your burger. Continue to do this for a few minutes. 3. Heat a large nonstick frying pan on a medium heat. Split the burger mix into 4 equal pieces and shape as desired. The depth of your burger will alter the cooking time – we like to make ours the same diameter as a healthy roll. 4. Spray the frying pan with low-calorie cooking spray and place the burgers in to cook. Don’t turn the heat too high or the outside will burn before the burgers are done. 5. Turn the burgers after around 4-5 minutes and cook for a further 4-5 minutes on the second side. Don’t try to turn the burgers too soon or they may fall apart. The burgers should be well browned and cooked through without drying out. Serve with your choice of accompaniment. NOW BUY THE BOOK WITH 20% OFF The Pinch of Nom Food Planner by Kate Allinson, Kay Featherstone and Laura Davis will be published on 13 June (Bluebird, £9.99). To order a copy for £7.99 from 16 June until 30 June, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved