Here, crushed corn chips are used instead of bread crumbs to add crunch and flavour. To crush chips, place them in a plastic bag and crush with your hands. If you like spicy foods, add 1 tsp (5 mL) hot sauce to the burger mixture. If you don’t have Cajun spice, you can make your own using the simple recipe (see Cook’s Notes).
| 1 |
egg, beaten |
| ½ cup (125 mL) |
crushed corn chips |
| ¼ cup (50 mL) |
salsa |
| 1 |
clove garlic, minced |
| 2 tsp (10 mL) |
Cajun spice (purchased or recipe follows) |
| ¼ tsp (1 mL) |
EACH salt and pepper |
| 2 |
green onions, finely chopped |
| 1 lb (500 g) |
Lean Ground Sirloin |
| |
Toasted burger buns or flatbread
Chimichurri Sauce (recipe follows) |
- Whisk together egg, corn chips, salsa, garlic, Cajun spice, salt, pepper and green onions in large bowl.
- Crumble in ground sirloin and combine gently. Form into 4 to 6 patties that are each ¾-inch (2 cm) thick.
- Grill on greased grill over medium heat for 5 to 7 minutes per side, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Serve tucked into buns or flatbread.
Chimichurri Sauce: In food processor or blender, combine 1 packed cup (250 mL) fresh parsley leaves, 1 clove garlic, dash hot pepper sauce until parsley is finely chopped. With motor running, gradually blend in 1 tbsp (15 mL) extra virgin olive oil and 1 tsp (5 mL) fresh lemon juice until mixture resembles pesto. Season with salt and pepper to taste. (Make-ahead: Chimichurri Sauce can be prepared up to 12 hours in advance and kept refrigerated until needed.)
Cook’s Notes: To make Cajun Spice from scratch, combine 1 tsp (5 mL) paprika, ½ tsp (2 mL) EACH dried parsley and garlic powder, ¼ tsp (1 mL) EACH dried oregano and thyme, salt and cayenne pepper. Makes 1 tbsp (15 mL).