Monday, June 18, 2007

Firecracker Burgers

Prep: 20 minutes
Grill: 15 minutes
Yield: 4 servings

1 pound lean ground beef
1/4 chunky salsa
4 frozen breaded cheddar cheese jalapeno peppers, thawed
1/4 cup guacamole
4 hamburger buns, split and toasted
4 lettuce leaves
1/4 cup salsa con queso dip
1/4 cup sliced plum tomatoes
2 tablespoons sliced ripe olives
4 thin slices sweet onion

In a bowl, combine the beef and salsa. Shape into four patties. Place a jalapeno in the center of each wrap beef around jalapeno, forming a ball. Reshape into patties, about 3 1/2 in. to 4 in. in diameter and 1 in. thick.

Grill, covered, over medium-hot heat for 7-8 minutes on each side or until meat is no longer pink. Spread guacamole over toasted side of bun tops. On each bun bottom, layer lettuce, a burger, con queso dip, tomatoes, olives and onion; replace tops.

Tips and Tricks
I don't care for jalapeno peppers, so I omit them. In place of frozen, breaded peppers use fresh peppers, finely diced, and shredded cheddar cheese. In place of con queso dip, use slices of American cheese. Buy pre-made guacamole or make Light Guacamole yourself. Make smaller burgers for a larger yield.
Make It Healthier
Serve on whole wheat rolls. Use the leanest meat available. Use dark green leafy lettuce, such as romaine. Substitute fresh peppers and cheese for processed foods.
How Kids Can Help
Measure ingredients. Layer vegetables and cheese on buns.

No comments: