Mexican Chili-Cheese Burgers

Cover recipe: It's best to use plum tomatoes inside the burger as they're less watery than other varieties. If you prefer to use fat-free cheese, you'll save about 4 grams of fat per burger.

Yield: 4 servings

Ingredients

• 1  pound  ground round
• 1  cup  chopped seeded plum tomato
• 1/4  cup  minced fresh cilantro
• 1  tablespoon  chili powder
• 2  teaspoons  minced seeded jalapeño pepper
• 1/2  teaspoon  salt
• 1/2  teaspoon  dried oregano
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  pepper
• Cooking spray
• 4  (3/4-ounce) slices reduced-fat Monterey Jack or cheddar cheese
• 1/4  cup  fat-free sour cream
• 4  (1 1/2-ounce) hamburger buns
• 4  iceberg lettuce leaves
• 8  (1/4-inch-thick) slices tomato
• Grilled onions (optional)

Preparation

Combine first 9 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.

Prepare grill. Place patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done. Place 1 cheese slice on top of each patty; cover and grill an additional minute or until cheese melts.

Spread 1 tablespoon of sour cream over top half of each bun, and set aside. Place patties on bottom halves of buns; top each with lettuce, tomato, onions (if desired), and top half of bun.

Nutritional Information

Calories:

381 (31% from fat)

Fat:

13.1g (sat 5g,mono 6.4g,poly 0.7g)

Protein:

36.3g

Carbohydrate:

28.1g

Fiber:

1.7g

Cholesterol:

84mg

Iron:

4.2mg

Sodium:

655mg

Calcium:

212mg