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Inside-Out Cheeseburger Under Fire

Active Time: 20 minutes
Total Time: 30 minutes • Serves: 4

1 can (14.5 ounces) fire-roasted diced tomatoes
1 can (4 ounces) Schnucks diced mild green chiles
1/2 small red onion, minced (about 1/4 cup)
1/4 cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1-1/4 pounds extra lean ground beef
4 ounces Cabot pepper Jack cheese, shredded (about 1 cup)
4 sesame seed hamburger buns
1/2 cup refrigerated classic or spicy guacamole

1. Prepare outdoor grill for direct grilling over medium-high heat or preheat grill pan for 2 minutes over medium-high heat. In small 1- to 2-quart saucepan, cook tomatoes, chiles, red onion, cilantro and lime juice over medium heat 4 to 5 minutes or until thickened. Reduce heat to low and keep warm, stirring occasionally.

2. Meanwhile, divide ground beef into 8 equal portions and flatten each into a thin 4-inch patty. Place 1/4 cup cheese in center of 4 patties; cover cheese with remaining 4 patties. Press beef together around sides of 2 patties to seal edges to enclose cheese in center. Gently pat burger until thickness is equal from side to side.

3. Gently place burgers on hot grill rack or grill pan; cook 7 to 8 minutes or until cheese is melted inside, burgers are browned and internal temperature of burgers reaches 160°F, turning once halfway through cooking. Place buns, cut side down, on hot grill rack; cook 1 to 2 minutes or until toasted.

4. Remove buns and burgers from grill. Spread bottom half of buns with 2 tablespoons guacamole; top with burger and spoon 1/4 cup salsa over burger. Place top half of buns over salsa to close burgers; serve with remaining salsa.

Each serving: about 580 calories, 25 g total fat (10 g saturated), 100 mg cholesterol, 970 mg sodium, 47 g carbohydrate, 4 g fiber, 7 g sugars, 41 g protein