Mexican Chili Cheese Burgers

Yield: 4 servings
Source: Cooking Light Annual Recipes 1997
CL Comments: 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.
Comments from a PA Kitchen: These were very flavorful burgers. These are filling and once you pile all the stuff on the bun, they are TALL. I did grill some onions with them (optional in the recipe) and I think they added a nice flavorful touch. I used 95% lean ground beef (which worked fine--not dry at all, as there's tomatoes mixed into the meat in these) and light buns (1 pt each) which knocked a couple points off. Would make again. Good if you're in the mood for a burger.


1 pound ground round
1 cup chopped seeded plum tomato
1/4 cup minced fresh cilantro
1 tablespoon chili powder
2 teaspoons minced seeded jalapeño 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)


  1. Combine first 9 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.
  2. Prepare grill. Place patties on 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 tablespoon 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 (if desired), and top half of bun.


Healthy Units: 8 per serving
CALORIES 381 (31% from fat); FAT 13.1g (satfat 5g, monofat 6.4g, polyfat 0.7g); PROTEIN 36.3g; CARBOHYDRATE 28.1g; FIBER 1.7g; CHOLESTEROL 84mg; IRON 4.2mg; SODIUM 655mg; CALCIUM 212mg

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