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Southwestern Backyard Burgers

Southwestern Backyard Burgers
Whether you're in the stadium parking lot or on your patio, these southwestern-style burgers from Robert Hodges of San Diego, California are great on the grill. "Sometimes I make six patties rather than eight out of the ingredients because I like my burgers bigger and better!" he notes.
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup Worcestershire sauce
  • 1/2 teaspoon hickory Liquid Smoke, optional
  • 1/2 cup crushed butter-flavored crackers (about 12 crackers)
  • 4-1/2 teaspoons chili powder
  • 3 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds lean ground beef (90% lean)
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    With Johnsonville Italian Sausage.

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  • 1/2 pound bulk pork sausage
  • 8 slices pepper Jack cheese
  • 8 sesame seed hamburger buns, split
  • Lettuce leaves, optional

Directions

  • In a large bowl, combine the first eight ingredients. Crumble beef
  • and sausage over mixture and mix well. Shape into eight patties.
  • Grill, covered, over medium heat for 5-7 minutes on each side or
  • until no longer pink. Top with cheese. Grill 1 minute longer or
  • until cheese is melted.
  • Grill buns, cut side down, for 1-2 minutes or until toasted. Serve
  • burgers on buns with lettuce if desired. Yield: 8 servings.
© Taste of Home 2013

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Southwestern Backyard Burgers (continued)

Nutrition Facts: 1 serving (1 each) equals 495 calories, 25 g fat (11 g saturated fat), 88 mg cholesterol, 908 mg sodium, 31 g carbohydrate, 2 g fiber, 35 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013