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Jalapeño Chili Burger with Fol Epi
These smoky burgers marry well with the mild, nutty flavor of Fol Epi®. The moderate heat comes from fresh jalapeño peppers. If you prefer a milder heat, cut out the ribs and seeds before chopping.
Serves: 6 Preparation: 12 min. Cooking time: 22 min.
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- Ingredients:
- 13/4 lbs. lean (10% fat) ground beef
- 1 Tbsp. fresh chopped jalapeño (about 1/2 large jalapeño)
- 1/4 cup chopped cilantro
- 11/2 Tbsp. Worcestershire sauce
- 1 Tbsp. ancho chili powder
- 1 tsp. ground cumin
- 3/4 tsp. salt
- 8 Fol Epi® cheese, divided
- 2 medium tomatoes, sliced
- 6 bulkie rolls, split
- 1 large avocado, sliced
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Direction
- Preheat grill or grill pan over medium-high heat. Oil grates right before using. Shred approximately 3 oz. Fol Epi® into a large bowl (you should have about 3/4 cup), cut remaining Fol Epi® into 6 equal slices and set aside. Into the bowl with the shredded Fol Epi®, add beef, jalapeņo, cilantro, Worcestershire, chili powder, cumin and salt, and mix just until combined. Shape into 6 patties, about 4" in diameter.
- Grill burgers 5-7 minutes per side or until almost cooked through (temperature should read 160°°F on an instant read thermometer). Top each burger with a slice of Fol Epi®, turn off heat and let stand 3-5 minutes until cheese begins to melt.
- Place tomato slices and burgers on bottom halves of rolls. Top with avocado and remaining halves of rolls.
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Ratings:
fol10 Rating: 4.5/5 (2 votes cast)
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