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Southwestern Burgers

 Southwestern Burgers
“My husband requests these burgers weekly and loves every bite,” notes Tina Green of Albany, Oregon. “I usually make extra dressing and keep it in the refrigerator to use on beef sandwiches or wraps.”
2 ServingsPrep: 25 min. Grill: 20 min.

Ingredients

  • 1/4 cup mayonnaise
  • 2 tablespoons spicy brown mustard
  • 1 tablespoon ground cumin
  • 1/4 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium green pepper
  • 1/2 pound lean ground beef
  • 2 slices cheddar cheese
  • 2 hamburger buns, split
  • 2 slices tomato
  • 2 slices onion
  • 2 lettuce leaves

Directions

  • In a small bowl, combine the mayonnaise, mustard, cumin, lemon juice,
  • salt and pepper; cover and refrigerate until serving.
  • Grill green pepper, covered, over medium heat until skin blisters,
  • about 6 minutes. With tongs, rotate pepper a quarter turn. Grill and
  • rotate until all sides are blackened. Immediately place pepper in a
  • bowl; cover and let stand for 15-20 minutes.
  • Meanwhile, shape beef into two patties. Grill, uncovered, over
  • medium-hot heat for 7-9 minutes on each side or until a meat
  • thermometer reads 160°.

2 of 2

Southwestern Burgers (continued)

Directions (continued)

  • Peel off and discard charred skin from green pepper; remove stem and
  • seeds. Cut pepper in half. Top each patty with green pepper and
  • cheese; grill 1 minute longer or until cheese is melted.
  • Grill buns, cut side down, for 1-2 minutes or until toasted. Spread
  • bun bottoms with mayonnaise mixture; top with burgers, tomato, onion
  • and lettuce. Replace bun tops. Yield: 2 servings.
Nutritional Facts: 1 burger (prepared with fat-free mayonnaise and fat-free cheese) equals 406 calories, 13 g fat (4 g saturated fat), 72 mg cholesterol, 1,183 mg sodium, 36 g carbohydrate, 5 g fiber, 32 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.