Taste test the chili first to make sure that you’re comfortable with the heat you’re adding to your burgers. Cut a tiny piece off and see just how hot it really is. A mouthful of milk will take the heat away. Make sure not to add any of the seeds or the white pith from the inside of the pepper, that’s where they store most of their heat. If you can’t find fresh red chilies, add ½ teaspoon of cayenne or to taste.
If you are going through chemo and want to have some greens with your burger, instead of lettuce and tomatoes, garnish it with a some wilted spinach, and perhaps a slice or two of roasted red peppers.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.