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.
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.
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