Chili Pepper Burgers with Pickled Green Tomatoes

Two kinds of hot peppers give these grilled hamburgers a tongue-tingling jolt.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Grill: 14 mins

Chili Pepper Burgers with Pickled Green Tomatoes

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Directions

  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.

From the Test Kitchen

*

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.

**

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.

***

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.

Pickled Green Tomatoes

Directions

  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.

From the Test Kitchen

*

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.

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Nutrition Facts (Chili Pepper Burgers with Pickled Green Tomatoes)

  • Per serving:
  • 352 kcal ,
  • 13 g fat
  • (5 g sat. fat ,
  • 71 mg chol. ,
  • 756 mg sodium ,
  • 32 g carb. ,
  • 1 g fiber ,
  • 25 g pro.
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