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El Paso Burgers
Make the most of the heated grid and grill corn on the cob. Serve with a freshly tossed salad from Giant's salad bar. Top the burgers with your choice of toppings.
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Makes 6 Servings
TIME:
Prepare Time: 8 min.
Cook Time: 15 min.
RECIPE CATEGORY:
Beef and Lamb
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Nutrition Facts:
Amount Per Serving
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Calories |
480 |
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Total fat |
30 g |
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Saturated fat |
13 g |
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Cholesterol |
100 mg |
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Sodium |
570 mg |
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Carbohydrates |
26 g |
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Protein |
27 g |
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Fiber |
2 g |
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INGREDIENTS:
1 1/2 pounds ground chuck
1 4.5-ounce can mild chopped green chiles
1/3 cup finely chopped onion
1 tsp. minced garlic
1/4 tsp. salt
1/2 tsp. black pepper
3 ounces Monterey Jack cheese, sliced thin
6 hamburger buns, toasted
INSTRUCTIONS:
Mix ground chuck with chiles, onion, garlic, salt and pepper. Blend well, but gently. Form into 6 patties. Grill, uncovered, about 4 inches from medium coals or other heat source until cooked to internal temperature of 160°F. about 12-15 minutes. Turn once half way through cooking time. (To yield a juicy burger, do not mash burgers with spatula and check temperature with thermometer or T-stick.) One minute before burgers are done, add cheese and continue to cook until cheese is melted.
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