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MEXICAN CHILI CHEESE BURGERS
  • 1 lb ground beef
  • 1 cup plum tomatoes -- seeded & chopped
  • 1/4 cup cilantro -- minced
  • 1 tbsp ground chile powder
  • 2 fresh jalapenos -- seeded & minced
  • 1/2 tsp salt
  • 1/2 tsp dried mexican oregano
  • 1 1/4 tsp ground cumin seed
  • 1/4 tsp black pepper
  • cooking spray
  • 4 slices reduced fat Monterey Jack cheese
  • 1/4 cup fat-free sour cream
  • 4 hamburger buns
  • 4 lettuce leaves
  • 8 thick slices tomato
  • Optional Garnishes:
  • cilantro leaves, whole
  • fresh chile -- sliced
    1. Combine first 9 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2" thick patties.

    2. Preheat George Foreman Grill. When hot, spray with cooking spray. Place burgers on grill and cook for 5 minutes. Turn over and cook for another 4 minutes. Remove and place a slice of cheese on each burger. Place in toaster oven to melt cheese.

    3. Spread 1 tbsp sour cream on top half of each bun. Set aside. Place patties on bottom halves of buns; top with lettuce, tomato, onion, and if desired cilantro and chiles. Top with other half of bun.

     
     

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