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Mexican Chili-Cheese Burgers


Thursday, January 01, 2004
Tex-Mex Entree
4 servings
1lb ground round1 c chopped seeded plum tomato
1/4 c minced fresh cilantro
1 Tbsp. chili powder
2 tsp minced seeded jalapeno pepper
1/2 tsp ground cumin
1/8 tsp black pepper
Cooking spray
4 (3/4-oz) slices reduced fat Monterey Jack or Cheddar Cheese
1/4 c nonfat sour cream
4 (1 1/2-oz) hamburger buns
4 Iceberg or romaine lettuce leaves
8 (1/4 inch thick) slices tomato
Grilled onions (optional)
Salsa (optional)
1. Combine first 7 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2" thick patties.
2. Prepare grill. Place patties on a 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.
3. Spread 1 Tbsp 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 and/or salsa (if desired) and top half of bun.
Nutrition Facts:
381; Fat: 13.1 g (5 g sat); Carbohydrates 28 g; Cholesterol 84 mg; Sodium 367 mg
Julie Free, RD/LD, Saint Francis Hospital
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