| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 3 |
tb |
Country-style Dijon mustard |
| 5 |
|
Cloves garlic; finely chopped |
| 4 |
|
Hamburger buns; split |
| 4 |
sl |
Monterey Jack cheese; (1 ounce each) |
|
|
Lettuce leaves |
| 1 |
|
Jar roasted red bell peppers; drained (7 ounces) |
INSTRUCTIONS
1. Heat coals or gas grill. 2. Mix beef, mustard and garlic. Shape mixture
into 4 patties, about 3/4 inch thick. 3. Cover and grill patties 4 to 5
inches from medium heat 12 to 15 minutes, turning once, until no longer
pink in center and juice is clear. Add buns, cut sides down, for last 4
minutes of grilling or until toasted. Top burgers with cheese. 4. Serve
burgers on buns with lettuce and red bell pepper.
Prep Time: 15 Minutes; Grill Time: 15 Minutes
Substitution: Fresh tomato slices can be substituted for the roasted red
bell peppers.
Success Tip: For moist, juicy hamburgers, handle the beef as little as
possible and form the patties very gently.
Variation: Sprinkle fresh herbs or garlic cloves over heated coals for an
added flavor boost .
Serving Size: 1 Serving. Calories 465 (Calories from fat 245); Fat 27g
(Saturated 12g); Cholesterol 90mg; Sodium 770mg; Carbohydrate 25g (Dietary
Fiber 2g); Protein 32g
% Daily Value: Vitamin A 10%; Vitamin C 4%; Calcium 28%; Iron 20%
Diet Exchanges: 1 1/2 starch, 4 medium-fat meat, 1 fat
Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/11/98
Recipe by: Betty Crocker® Speedy Summer Suppers
Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com>
on May 11, 1998
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