Pepper Cheese-Stuffed Burgers
Yield
4 servingsPrep
10 minCook
12 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef
85% lean |
|
| 2 | ounces |
monterey jack cheese
hin, with jalapeno pepper |
|
| 4 | each |
hamburger buns
|
*
|
| 4 | each |
lettuce leaves
|
*
|
| 4 | each |
tomatoes
slices |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
85% lean |
|
| 57.8 | ml/g |
monterey jack cheese
hin, with jalapeno pepper |
|
| 4 | each |
hamburger buns
|
*
|
| 4 | each |
lettuce leaves
|
*
|
| 4 | each |
tomatoes
slices |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Divide ground beef into 8 equal portions; shape each into 4 inch diameter patties.
Place equal amounts of cheese in center of 4 patties.
Top with remaining 4 patties; press edges together to seal securely.
Place patties on grid over medium coals.
Grill 10 to 12 minutes or to desired doneness, turning once.
Season with salt and pepper to taste.
Toast buns on grill one minute, if desired.
Arrange one lettuce leaf on each bun bottom; top each with one burger and one tomato slice.
Cover with bun tops.
