Chili Pepper Cheeseburgers
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Your favorite flavors of the Southwest come together when you spruce up a smoky burger with a refreshing lime-mayo spread.
Ingredients
- 2 cups hickory chips
- 1/3 cup finely chopped green onions
- 3 tablespoons nonfat plain yogurt
- 1 to 4 tablespoons finely chopped, seeded jalapeno peppers
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pounds lean ground beef or turkey
- 6 ounces Monterey Jack cheese with jalapeno peppers, cut into 6 slices
- 8 Kaiser rolls, split and toasted
- Leaf lettuce
- Sliced tomato
- 1 recipe Lime Mayonnaise (see below)
- At least 1 hour before needed, soak hickory chips in enough water to cover. In a medium bowl combine green onions, yogurt, jalapeno peppers, salt, and black pepper. Add beef or turkey; mix well. Shape mixture into 8 patties about 3/4 inch thick.
- In a covered grill arrange preheated coals around a drip pan. Test for medium heat above pan. Drain chips and place on top of coals. Place burgers on grill rack above drip pan. Lower grill hood. Grill for 20 to 24 minutes or until an instant-read thermometer inserted in side of burger registers 160 degrees F for beef (165 degrees F for turkey). turning once.
- Top each patty with cheese the last 2 minutes of grilling time. Serve patties on buns with lettuce, tomato, and Lime Mayonnaise. Makes 8 servings.
- Make-Ahead Tip
- Mix and shape burgers; cover and chill up to 4 hours before grilling.
- In a small bowl combine 1/3 cup reduced-fat mayonnaise or salad dressing, 1/2 teaspoon finely shredded lime peel, 1 teaspoon lime juice, and 1 teaspoon Dijon-style mustard. Cover and chill until serving time. Makes about 1/3 cup.
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