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Ingredientes
- 1 1/2 pounds ground round
- 1 tbsp seasoned salt
- 1 tbsp pepper
- 1 tbsp Worcestershire sauce
- 4 Babybel white cheddar cheese discs (you could use whatever cheese you want here, but I think using those to stuff burgers makes it so easy)
- 4 Burger buns
- 1/2 cup mayo
- 3 tbsp Cholula hot sauce
- Enchilada sauce (see below for recipe)
- Shredded lettuce
- Pico de gallo (or salsa would work too but I had some fresh on hand that I made the night before)
- Enchilada Sauce
- 3 tbsp flour
- 3 tbsp chili powder
- 1 tsp cocoa
- 1/2 tsp garlic powder
- 2 tbsp salt
- 1 tbsp oregano
- 3 cups water
- 1 cup tomato sauce
Direcciones
- For the enchilada sauce:
- Combine all dry ingredients in a bowl, and add water to make a paste.
- In a sauce pan, bring the paste over medium heat until it starts to get a little thick.
- Add tomato sauce, reduce to low and simmer for a minute or two; remove from heat and cover.
- Combine the ground round, salt, pepper and Worcestershire sauce in a mixing bowl.
- Form 8 slightly flat and wide burgers with the ground round mixture.
- Add one cheese disc to the center of four of them, and top it with the remaining 4 burgers. Press slightly around the edges to seal.
- Cook the burgers over medium heat in a large pan, flipping as little as possible, until done. I actually turned mine down to medium-low and covered it with a lid for a while to make sure the middles cooked as much as the outside.
- Mix the mayo with Cholula sauce and spread on both sides of buns.
- Add the burgers and top with enchilada sauce, shredded lettuce and pico.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 4 servings | |
| Calories 286 | |
| Calories from Fat 216 | 76% |
| Total Fat 24.53g | 31% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6103mg | 254% |
| Potassium 394mg | 11% |
| Total Carbs 17.04g | 5% |
| Dietary Fiber 4.4g | 15% |
| Sugars 6.17g | 4% |
| Protein 3.01g | 5% |
