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1/2
cup chopped green onion or finely chopped white onion
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2
tablespoons fine dry bread crumbs
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2
red serrano peppers, seeded and finely chopped*
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3
canned chipotle peppers in adobe sauce, chopped
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1/2
teaspoon salt
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1
pound lean ground beef
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8
1-inch-thick slices bread or 4 whole wheat hamburger buns, split**
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Roasted red pepper catsup, roasted garlic catsup, or other purchased flavored catsup (optional)
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4
slices Pickled Green Tomatoes
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Sliced red onion (optional)
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Red serrano peppers (optional)
1. In a large mixing bowl combine green onion or white onion, bread crumbs, serrano peppers, chipotle peppers, and salt. Add beef; mix well. Shape meat mixture into four 3/4-inch-thick patties.
2. Grill hamburger patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160 degree F.),*** turning once. Grill or toast bread or buns.** Serve burgers on grilled or toasted bread or buns with desired catsup, green tomato slices, red onion slices, and serrano peppers, if desired. Makes 4 servings.
- Note *Hot peppers contain volatile oils that can burn eyes, lips, and sensitive skin. Please wear plastic gloves while working with peppers and be sure to wash your hands thoroughly afterward.
- Note **To grill bread or buns brush lightly with olive oil or margarine. Grill directly over medium coals for 30 seconds to 1 minute or until just toasted, turning once.
- Note ***An instant-read meat thermometer ensures perfectly cooked burgers (patties). The internal color of the burger is not a reliable doneness indicator. A beef or pork burger cooked to 160 degree F, regardless of color, is safe. If using a digital instant-read thermometer, insert the tip of the thermometer into the food at least 1/8 of an inch for 10 seconds. If using a dial instant-read thermometer, insert the thermometer through the side of the burger (patty) to a depth of 2 to 3 inches to get an accurate reading.
Yield: 3 half-pint jars
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3/4
cup vinegar
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2/3
cup water
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2
tablespoons sugar
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1/4
teaspoon salt
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1
pound green tomatoes
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1
teaspoon salt
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3
teaspoons dill seed
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3
- 6
serrano peppers
1. For pickling liquid, in a small saucepan combine vinegar, water, sugar, and 1/4 teaspoon salt. Bring to boiling; reduce heat and boil gently, uncovered, for 5 minutes.
2. Cut green tomatoes into 1/4-inch-thick slices. In a large saucepan cook tomatoes and 1 teaspoon salt, covered, in a small amount of boiling water for 1 minute. Drain; rinse with cold water. Drain well; transfer to three hot, clean half-pint jars. In each jar, place 1 teaspoon dill seed and, if desired, 1 or 2 small serrano peppers, halved.* Pour hot pickling liquid over tomatoes, leaving a 1/4-inch head space. Seal and refrigerate overnight or up to 2 weeks. Makes 3 half-pint jars.
- Note *Hot peppers contain volatile oils that can burn eyes, lips, and sensitive skin. Please wear plastic gloves while working with peppers and be sure to wash your hands thoroughly afterward.
- Servings Per Recipe 4,
- Calories 352,
- Protein (gm) 25,
- Carbohydrate (gm) 32,
- Fat, total (gm) 13,
- Cholesterol (mg) 71,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 185,
- Vitamin C (mg) 12,
- Sodium (mg) 756,
- Calcium (DV %) 50,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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