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Full Online Book HomeLearning KitchenOutdoor_cooking - Beef - Mexican Chili-chese Burgers
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Outdoor_cooking - Beef -  Mexican Chili-chese Burgers Post by :farosy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2072

Click below to download : Outdoor_cooking - Beef - Mexican Chili-chese Burgers (Format : PDF)

Outdoor_cooking - Beef - Mexican Chili-chese Burgers

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1 pound ground round
1 cup chopped seeded plum tomato
1/4 cup minced fresh cilantro
1 tablespoon chili powder
2 teaspoons minced seeded jalapeno 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)

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.

YIELD: 4 servings

NUTRITIONAL INFO :calories: 381 carbohydrates: 28.1 g cholesterol: 84 mg fat: 13.1 g sodium: 655 mg protein: 36.3 g calcium: 212 mg iron: 4.2 mg fiber: 1.7 g
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1 tablespoon extra virgin olive oil 1 clove garlic, minced 1/4 teaspoon ground cinnamon 1/2 teaspoon white sugar 2 tablespoons apricot preserves salt and pepper to taste 12 ounces boneless top loin In a glass container, combine olive oil, cinnamon, sugar, and apricot preserves. Mix well as the preserves tend to stick until warm. Take a small steak knife and make slashes in both sides of the steaks. Sprinkle both sides with salt and pepper. Spoon the sauce over the meat making sure to work it in on both sides. Cover with plastic and refrigerate for at least one hour.

Outdoor_cooking - Beef -  Marinated Rib Eyes Outdoor_cooking - Beef - Marinated Rib Eyes

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1/3 cup hot water 3 T. finely chopped onion 2 T. cider or red wine vinegar 2 T. olive or vegetable oil 2 T. soy sauce 1 tsp. beef bouillon granules 1 garlic clove, minced 1/2 tsp. paprika 1/2 tsp. coarsely ground pepper 2 beef fib eye steaks (about 1 inch thick and 12 oz. each - or 4 smaller steaks) In a bowl, combine the first nine ingredients (all but the steaks). Remove 1/2 cup of marinade and refrigerate. Pierce steaks several times on both sides with a fork; place in a shallow glass baking dish (approx. 11-in. x 7-in.