Tuesday, July 15, 2008

Mexican Chili Cheese Burgers

I love Mexican food. I could eat it every day and still not get tired of it. It helps that I always have pretty much any ingredient you'd need to make a mexican meal.

Browsing Cookinglight.com the other day, I found this recipe for Chili Cheese Burgers. There's not actually chili on the burger, but the flavors are mixed in the meat and grilled to make this awesome variation on your normal grilled burger.

This might be the first burger I've mixed ingredients in to, other than whatever seasoning I'm using, before grilling. This burger has chopped tomato (a grocery tomato - I can't wait to use some from our garden!), cilantro (the last of the good cilantro from the pot on our deck - my plant is now officially dead), chopped jalapeno (from our garden!), and then a few spices. Oh - and I grilled it! Normally Aaron does all of the grilling, but while he was watering the garden, I took over!

Aaron wanted a second burger, so this one's a keeper. I served these on toasted whole wheat buns, but I could see putting this on a tortilla next time. The burger with the pepperjack cheese and sour cream melts in your mouth. I think I want another now, too...

Source: Cookinglight.com
Cover recipe: It's best to use plum tomatoes inside the burger as they're less watery than other varieties. If you prefer to use fat-free cheese, you'll save about 4 grams of fat per burger.

1 pound ground round
1 cup chopped seeded plum tomato
1/4 cup minced fresh cilantro
1 tablespoon chili powder
2 teaspoons minced seeded jalapeƱo pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Cooking spray
4 (3/4-ounce) slices reduced-fat Monterey Jack or cheddar cheese
1/4 cup fat-free sour cream
4 (1 1/2-ounce) hamburger buns
4 iceberg lettuce leaves
8 (1/4-inch-thick) slices tomato
Grilled onions (optional)

Combine first 9 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.

Prepare grill. Place patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done. Place 1 cheese slice on top of each patty; cover and grill an additional minute or until cheese melts.

Spread 1 tablespoon of sour cream over top half of each bun, and set aside. Place patties on bottom halves of buns; top each with lettuce, tomato, onions (if desired), and top half of bun.

4 servings

Nutritional Information
CALORIES 381(31% from fat); FAT 13.1g (sat 5g,mono 6.4g,poly 0.7g); IRON 4.2mg; CHOLESTEROL 84mg; CALCIUM 212mg; CARBOHYDRATE 28.1g; SODIUM 655mg; PROTEIN 36.3g; FIBER 1.7g


Joelen said...

Whoa... that cheese is just tempting me! This looks awesome!

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