Fiesta Burgers con Queso
Pan-fried or grilled burgers, studded with bits of onion, jalapeño, fresh cilantro and shredded Chihuahua cheese, are served in warm flour tortillas with classic taco toppings.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
Recipe Ingredients:
1 pound 80% lean ground beef
1/4 cup finely chopped onion
1 jalapeño pepper, minced
2 tablespoons finely chopped fresh cilantro
1/2 cup shredded Chihuahua cheese - divided use
4 small flour tortillas, warmed or 4 hamburger buns, split, toasted
Optional Toppings: Thinly sliced lettuce, chopped tomato, avocado slices, salsa, sour cream, guacamole
Cooking Directions:
- Combine ground beef, onion, jalapeño, cilantro and 1/4 cup cheese in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
- Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F (71.1°C), turning occasionally. About 3 minutes before burgers are done, top evenly with remaining 1/4 cup cheese.
- Place burgers in tortillas or buns; season with salt and black pepper, as desired. Top with desired toppings.
Makes 4 servings.
Test Kitchen Tips:
- To grill, place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes), until instant-read thermometer inserted horizontally into center registers 160°F (71.1°C), turning occasionally.
- Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
Nutritional Information Per Serving (1/4 of recipe using 80% lean ground beef): 324 calories; 18 g fat (8 g saturated fat; 7 g monounsaturated fat); 88 mg cholesterol; 17 mg sodium; 14 g carbohydrate; 1.9 g fiber; 25 g protein; 5.2 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 2.6 mg iron; 20.6 mcg selenium; 6 mg zinc.
Recipe and photograph provided courtesy of The Beef Checkoff.