Stuffed Chile Cheeseburger With Warm-Tomato Relish |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A spicy twist on the All-American favorite, this burger has it all: tomatoes, olives, lettuce, chiles, Cheddar cheese and beef. Ingredients:
1 (14 1/2 ounce) can diced tomatoes, no-salt added, drained |
1/4 cup sugar |
1 teaspoon cornstarch |
1/2 teaspoon ground cumin |
1 tablespoon balsamic vinegar |
1 (4 ounce) can diced mild green chilies, drained |
1/2 cup shredded reduced-fat cheddar cheese |
1/4 cup canned sliced black olives, drained |
1 1/2 lbs lean ground beef |
1/4 teaspoon salt |
1/2 teaspoon pepper |
4 lettuce leaves (optional) |
4 hamburger buns, toasted |
Directions:
1. For Warm-Tomato Relish:.
2. Combine the tomatoes, sugar, cornstarch and cumin in a small saucepan. Bring to a boil. Cook and stir for 3 to 4 minutes or until mixture thickens. Remove from the heat; stir in the vinegar. Keep warm.
3. For Chile Cheeseburgers:.
4. Combine the chiles, cheese and olives in a small bowl; set aside.
5. Combine the beef, salt and pepper in a separate bowl, mix lightly but thoroughly. Shape beef into 8 (4-inch) thick patties. Place 1/4 cup of the chile-cheese mixture in the center of 4 of the patties. Place one of the remaining patties on top of the mixture-topped patties. Press the edges tightly together to seal.
6. Grill the patties over medium-hot coals for 8 to 10 minutes or until the burgers are cooked to the desired doneness, turning once. The internal temperature of the patties should be 160°F Place one burger on each of four lettuce-lined, bun halves, if desired.
7. Spoon about 1/4 cup of the warm-tomato relish mixture on each burger; top with remaining bun halves and serve.
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