Cheese & Jalapeño-Stuffed Burgers
These burgers can be shaped several hours (or up to a day) ahead and refrigerated until it's time to cook them.
  • 1 pound well-trimmed top round of beef, cut into chunks
  • 4 teaspoons Dijon mustard
  • 1 tablespoon ketchup
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 cup shredded Cheddar cheese (2 ounces)
  • 1/2 cup chopped scallions
  • 1 pickled jalapeño pepper, finely chopped
  • 8 slices Italian bread (8 ounces), toasted
  • 4 slices of tomato
  • 4 Romaine lettuce leaves

1. In food processor, grind beef until coarsely ground. Transfer to medium bowl and add mustard, ketchup, pepper, and salt. Shape into 4 patties.

2. In small bowl, stir together cheese, scallions, and jalapeño. Make a well in the center of each burger. Place cheese mixture in each well. Pull meat over cheese mixture to completely seal; flatten burgers.

3. Preheat broiler. Broil burgers 6 inches from heat for 3 minutes per side, until cooked through. Serve burgers on toasted bread with tomato and lettuce.

Nutritional Information
Per serving: 387 calories, 11g total fat (4.7g saturated), 85mg cholesterol, 2.7g dietary fiber (.2g soluble), 34g carbohydrate, 36g protein, 953mg sodium.
Good source of: iron, niacin, riboflavin, selenium, thiamin, vitamin B12, vitamin B6, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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