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Nutritional Information Per Serving
Calories: 570
Fat: 27g
Protein: 36g
Carbohydrates: 46g
Fiber: 4g
Cholesterol: 70mg
Sodium: 1020mg
Each serving (1 burger, toppings, roll) contains 570 calories, 46g carbohydrate (4g fiber), 36g protein, 27g fat (11g saturated fat), 70mg cholesterol and 1020mg sodium
Servings
Serves 4
Time To Cook
Total cooking time: 30 minutes.
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Grilled Pepper & Monterey Jack Burgers
Ingredients
- 1 large sweet Vidalia onion, about 1 lb., peeled, crosswise sliced in 1 to 2 inch rings
(produce department)
- 1 Poblano pepper, about 1/4 lb, cored, seeded and quartered - wear gloves (produce department)
- 5 tsp olive oil (aisle # 6)
- 4 in store baked fresh Kaiser rolls; split
(in store bakery department)
- 1 lb 90% lean "Certified Angus Beef" Fresh Ground hamburger; formed into four 1/2 inch thick burgers (service meat & seafood)
- 8 slices Dietz & Watson sliced Monterey Jack cheese (service deli)
- 1 jar, 16 ounces Green Mountain Gringo medium salsa (aisle # 8)
- Pam cooking spray (aisle # 6)
Directions
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- Preheat grill to HIGH for 10 minutes.
- Clean grill with wire brush using a soft cloth, coat grill lightly with Pam spray.
- Brush onion slices and pepper with 1 tsp basting oil; sear on grill 1-2 min each side, remove and set aside. Grill rolls, cut side down 30 seconds; remove and set aside.
- Drizzle each burger with basting oil. Sear meat on grill, about 2 min, until meat has changed color about one-quarter way up from bottom. Turn over; baste (brush seared side with olive oil). Sear 1 to 3 min.
- Turn over; baste. Brush seared meat with olive oil. Reduce heat to MEDIUM (for most burgers) or LOW (for burgers thicker than 1 inch); close lid.
- Cook burgers to 160 degrees internal temperature. Check by inserting digital thermometer halfway into thickest part of burger.
- Top with cheese slices; close lid. Grill until cheese starts to melt, 2-3 min. Top each burger with 2 tsp salsa, grilled onion rings and pepper quarters.
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