Texas Cheeseburgers
Recipe from
Better Homes and Gardens
Roasted poblano peppers and chili powder bring spice to these beefy grilled burgers.
Servings:
4 burgers
Prep Time:
30 mins
Total Time:
1 hr 44 mins
Ingredients
-
1/2 mediumonion, finely choppedsee savings
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2 largepoblano peppers, roasted, seeded, and choppedsee savings
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2 tablespoonschili powdersee savings
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1 teaspoonsaltsee savings
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1/2 teaspoonfreshly ground black peppersee savings
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1-1/2 poundslean ground beefsee savings
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8 ouncesMonterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shreddedsee savings
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4 largehamburger bunssee savings
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Assorted condimentssee savings
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Directions
1.
Mix the onion, poblano peppers, chili powder, salt, and black pepper in a large mixing bowl; add ground meat and mix well. Shape mixture into 4 patties about 3/4-inch thick. Place on a tray; cover and refrigerate for 1 to 2 hours.
2.
Place patties on the lightly oiled rack of the grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Top burgers with shredded cheese during the last 1 minute of grilling.
3.
Toast hamburger buns on grill rack, cut sides down, about 1 minute or until lightly toasted. Serve burgers on buns with desired assorted condiments. Makes 4 burgers.
Test Kitchen Tip
To roast poblano peppers, heat oven to 425 degree F. Halve peppers lengthwise; remove seeds and membranes. Roast peppers, cut side down, on foil-lined baking sheet for 20 minutes or until skins are dark. Wrap in foil; let stand 20 minutes. Peel.
Nutrition information
Per serving: Calories 552, Total Fat 30 g, Saturated Fat 12 g, Cholesterol 120 mg, Sodium 1008 mg, Carbohydrate 30 g, Fiber 3 g, Protein 39 g. Daily Values: Calcium 15%, Iron 36%.
Percent Daily Values are based on a 2,000 calorie diet
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