Cheese-Stuffed Burgers
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
monterey jack cheese
grated |
|
| 1 | each |
chile pepper
fresh, hot |
* |
| 1 | each |
tomatoes
|
|
| 1 ½ | pounds |
ground beef, lean
|
|
| 2 | teaspoons |
vegetable oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 8 | slices |
crusty bread
|
* |
| 2 | tablespoons |
coriander
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
monterey jack cheese
grated |
|
| 1 | each |
chile pepper
fresh, hot |
* |
| 1 | each |
tomatoes
|
|
| 680.4 | g |
ground beef, lean
|
|
| 1E+1 | ml |
vegetable oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 8 | slices |
crusty bread
|
* |
| 3E+1 | ml |
coriander
fresh, chopped |
|
Directions
Shred the cheese, seed and chop the chile pepper, combine. Slice the tomato; set aside.
Shape the beef into 8 thin patties, put ¼ of the cheese mixture in the center of 4 of the patties. Top with remaining patties and pinch to seal.
Toast the bread. Heat oil in a frying pan and cook the hamburgers 6 to 8 minutes over medium heat for medium rare. Sprinkle with salt and pepper.
Place cooked hamburgers on the toast and top with tomato slices and another slice of toast.
