| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Hamburgers |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
md |
Ripe tomato, seeded and cut into 1/4" dice |
| 1/2 |
c |
Pitted black olives, chopped |
| 1 |
ts |
Finely minced garlic |
| 1/2 |
ts |
Dijon-style mustard |
| 1 |
tb |
Chili powder |
| 1/4 |
ts |
Dried basil |
| 1/4 |
ts |
Dried oregano |
|
|
Finely grated zest of 1 lemon |
| 2 |
tb |
Chopped fresh dill or parsley |
|
|
Salt to taste |
|
|
Freshly ground black pepper, to taste |
| 4 |
|
Toasted hamburger buns |
| 1/3 |
c |
Sour cream, for garnish(opt) |
| 3 |
|
Scallions (3" of green left on), thinly sliced (for garnish), (opt) |
INSTRUCTIONS
While gorund turkey and ground lamb give new excitement to burgers,
beef is still the meat of choice for Chili Burgers. (Use a light
touch when mixing beef with other ingredients. If you overmix, the
burgers will be too dense in texture.) Fresh lemon zest and dill add
a bright flavor to the robust chili spices. Garnishes are optional,
but it's fun to serve burgers with all of your favorite chili
toppings.
1. Prepare hot coals for grilling.
2. Place beef in a bowl and mix well with the tomato, olives, garlic,
mustard, chili powder, basil, oregano, lemon zest and dill. Season to
taste with salt and pepper. Gently form the mixture into 4 patties.
3. Grill the burgers over hot coals, 3" from heat, for about 4
minutes per side for rare meat.
4. Serve immediately on buns. If desired, top with sour cream, sliced
scallions and grated Monterey Jack cheese.
Per serving (with sour cream, scallions and cheese garnishes): 401
calories, 17 grams fat, 110 milligrams cholesterol.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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