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.
Cooking Light JULY 1996
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.
Go to full version of