Mexican Chili-Cheese Burgers

Mexican Chili-Cheese Burgers Recipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
These Mexican-style cheeseburgers are pumped up with flavor from chili powder, cilantro, and jalapeno pepper.  Serve on buns topped with lettuce, tomato and sour cream.   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.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 381
Caloriesfromfat 31 %
Fat 13.1 g
Satfat 5 g
Monofat 6.4 g
Polyfat 0.7 g
Protein 36.3 g
Carbohydrate 28.1 g
Fiber 1.7 g
Cholesterol 84 mg
Iron 4.2 mg
Sodium 655 mg
Calcium 212 mg

Ingredients

1 pound ground round
1 cup chopped seeded plum tomato
1/4 cup minced fresh cilantro
1 tablespoon chili powder
2 teaspoons minced seeded jalapeño 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)

Preparation

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.

Note:

July 1996
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