Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light July 1996

Gallery

Credit: Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

381 calories; calories from fat 31%; fat 13.1g; saturated fat 5g; mono fat 6.4g; poly fat 0.7g; protein 36.3g; carbohydrates 28.1g; fiber 1.7g; cholesterol 84mg; iron 4.2mg; sodium 655mg; calcium 212mg.
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