I’m a sucker for a grilled burger in the summer, so I broke this recipe from Debbi out as soon as it was grilling weather! Usually I just go for a plain grilled burger with lettuce, tomato, pickle, onion, ketchup and mustard, but sometimes you want something a little different and this one really satisfies. The chiles give the burger a kick (for more kick, you could use jalapenos) and the cream cheese is a cooling, tangy contrast. I really love grilled onions on any burger and they are perfect with the green chiles on this one. I served mine with Dilly Cucumber Salad, and I found the tangy sweetness really complimented this burger!
Green Chile and Cream Cheese Burgers
1 teaspoon canola oil
1/2 of a large onion, diced (I sliced mine)
1 (4 oz.) can of green chiles (I bought canned whole chiles and cut into strips)
Salt and pepper
1 lb. ground beef or bison (click here to find out why bison is better)
4 hamburger buns
4 oz. cream cheese
Heat oil in skillet over medium-high heat. Saute onion until softened and is browned in places (it helps to only stir occasionally). Add chiles, season with salt and pepper, saute until heated through. Divide meat into four patties, salt and pepper, and cook or grill until done. Spread 1 oz. cream cheese on each bun and divide the green chile-onion mixture among the burgers. Serve hot.
Makes 4 burgers.
Per burger, using bison, light (80-calorie) buns, and neufchatel: 302 calories; 10 g fat; 24 g carbohydrates; 5 g fiber; 31 g protein; 8 Points Plus. Using 93% lean ground beef makes the burgers 9 Points Plus.
Recipe source: adapted from Debbi Does Dinner