These Mexican-style cheeseburgers are pumped up with flavor from chili powder, cilantro, and jalapeno pepper. Serve on buns topped with lettuce, tomato and sour cream. It's best to use plum tomatoes inside the burger as they're less watery than other varieties. If you prefer to use fat-free cheese, you'll save about 4 grams of fat per burger.
Check out this Mexican Chili Cheese Burgers recipe for a perfect summer BBQ dish. Ground beef is seasoned with jalapeno, oregano, cumin, cilantro and tomato.
George Motz travels to New Mexico to sample the region’s variety of chile cheeseburgers. He enjoys 3 interpretations of green chile cheeseburgers, a local staple made with chiles that are native to New Mexico and a tortilla burger, healthy food at fast smothered in so much red chile and cheese, he has to eat it with a fork.
1 pound ground round
1 cup chopped seeded plum tomato
1/4 cup minced fresh cilantro
1 tablespoon chili powder
2 teaspoons minced seeded jalapeno pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Cooking spray
4 (3/4-ounce) slices reduced-fat Monterey Jack or cheddar cheese
1/4 cup fat-free sour cream
4 (1-1/2-ounce) hamburger buns
4 iceberg lettuce leaves
8 (1/4-inch-thick) slices tomato
Grilled onions (optional)
Combine first 9 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.
Although it isn't shaped like one, this is our kind of food pyramid, containing protein in the form of meat and cheese, vegetables (green chile and maybe onions, too), and carbs (the bun). The green chile cheeseburger, a specialty of New Mexico (where the chile pepper shares State Vegetable status with the pinto bean), is a brilliant combination of flavors and can range in Scoville hotness from cozy warm to incendiary.
George Motz travels to New Mexico to sample the region’s variety of chile cheeseburgers. He enjoys 3 interpretations of green chile cheeseburgers, a local staple made with chiles that are native to New Mexico and a tortilla burger, healthy food at fast smothered in so much red chile and cheese, he has to eat it with a fork.
1 pound ground round
1 cup chopped seeded plum tomato
1/4 cup minced fresh cilantro
1 tablespoon chili powder
2 teaspoons minced seeded jalapeno pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Cooking spray
4 (3/4-ounce) slices reduced-fat Monterey Jack or cheddar cheese
1/4 cup fat-free sour cream
4 (1-1/2-ounce) hamburger buns
4 iceberg lettuce leaves
8 (1/4-inch-thick) slices tomato
Grilled onions (optional)
Combine first 9 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.
Although it isn't shaped like one, this is our kind of food pyramid, containing protein in the form of meat and cheese, vegetables (green chile and maybe onions, too), and carbs (the bun). The green chile cheeseburger, a specialty of New Mexico (where the chile pepper shares State Vegetable status with the pinto bean), is a brilliant combination of flavors and can range in Scoville hotness from cozy warm to incendiary.
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