Grilled Chili Burgers

Give grilled burgers an extra jolt of flavor without a lot of fuss with pepper-flecked Jack cheese and a bit of spicy seasonings.

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Servings 4

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ingredients 7
Prep Time 25 min
Total Time 25 min

Ingredients

1: lb lean (at least 80%) ground beef

1: teaspoon chili powder

1/8: teaspoon ground red pepper (cayenne), if desired

4: slices onion

: Cooking spray or vegetable oil

4: burger buns, split

4: slices (1 oz each) hot pepper Monterey Jack cheese

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Directions

1 Heat gas or charcoal grill. In medium bowl, mix ground beef, chili powder and ground red pepper. Shape mixture into 4 (4-inch) patties, 1/2 inch thick. Spray both sides of onion slices with cooking spray or brush with oil.
2 When grill is heated, place patties and onion slices on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 11 to 13 minutes, turning patties and onion slices once, until thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking, place buns, cut sides down, on grill and cheese on patties; cook 1 to 2 minutes or until buns are golden brown and cheese is melted.
3 Place patties on bottom halves of buns. Top with onion slices. Cover with top halves of buns.

EXPERT TIPS

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Expert Tips

To broil patties and onion slices, place on broiler pan; broil 4 to 6 inches from heat using times in recipe as a guide, turning once. Place cheese slice on each patty; broil until cheese is melted. To toast buns, place cut sides up on broiler pan; broil until golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich

Calories: 440
Calories from Fat: 220),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 11g, 11% Trans Fat 1g 1% ),
Cholesterol: 95mg; 95%;
Sodium: 440mg; 440%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 31g; 31%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 30%;
Iron: 20%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;