Southwestern Burgers Recipe

5 2 2
Southwestern Burgers Recipe
Southwestern Burgers Recipe photo by Taste of Home
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Southwestern Burgers Recipe

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5 2 2
Publisher Photo
“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.”
Recommended: Veggie Burger Recipes
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Grill: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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°.
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.
Originally published as Southwestern Burgers in Cooking for 2 Spring 2006, p51

Nutritional Facts

1 each: 406 calories, 13g fat (4g saturated fat), 72mg cholesterol, 1183mg sodium, 36g carbohydrate (10g sugars, 5g fiber), 32g protein.

  • 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
  1. In a small bowl, combine the mayonnaise, mustard, cumin, lemon juice, salt and pepper; cover and refrigerate until serving.
  2. 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.
  3. 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°.
  4. 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.
  5. 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.
Originally published as Southwestern Burgers in Cooking for 2 Spring 2006, p51

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asfike User ID: 3044625 143127
Reviewed Jun. 4, 2009

"perhaps she meant green bell pepper."

MY REVIEW
whiskeyechoalpha User ID: 1640614 128955
Reviewed May. 6, 2009

"it should read green chili not green pepper"

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