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Texas Cheeseburgers
Ingredients
-
1/2
medium onion, finely chopped
-
2
large poblano peppers, roasted, seeded, and chopped
-
2
tablespoons chili powder
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1
teaspoon salt
-
1/2
teaspoon freshly ground black pepper
-
1 1/2
pounds lean ground beef
-
8
ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded
-
4
large hamburger buns
-
Assorted condiments
Directions
1. Mix the onion, poblano peppers, chili powder, salt, and black pepper in a large mixing bowl; add ground meat and mix well. Shape mixture into 4 patties about 3/4-inch thick. Place on a tray; cover and refrigerate for 1 to 2 hours.
2. Place patties on the lightly oiled rack of the grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Top burgers with shredded cheese during the last 1 minute of grilling.
3. Toast hamburger buns on grill rack, cut sides down, about 1 minute or until lightly toasted. Serve burgers on buns with desired assorted condiments. Makes 4 burgers.
From the Test Kitchen
- Tip Test Kitchen Tip:To roast poblano peppers, heat oven to 425 degree F. Halve peppers lengthwise; remove seeds and membranes. Roast peppers, cut side down, on foil-lined baking sheet for 20 minutes or until skins are dark. Wrap in foil; let stand 20 minutes. Peel.
Nutrition Facts
(Texas Cheeseburgers)
- Servings Per Recipe 4,
- Calories 552,
- Protein (gm) 39,
- Carbohydrate (gm) 30,
- Fat, total (gm) 30,
- Cholesterol (mg) 120,
- Saturated fat (gm) 12,
- Dietary Fiber, total (gm) 3,
- Vitamin A (IU) 10319,
- Sodium (mg) 1008,
- Calcium (DV %) 151,
- Iron (DV %) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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