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Ingredientes
- 1/2 c. minced green onion or possibly
- Â Â finely minced white onion
- 2 Tbsp. fine dry bread crumbs
- 2 x red serrano peppers, seeded and
- Â Â finely minced
- 3 x canned chipotle peppers in adobe
- Â Â sauce, minced
- 1/2 tsp salt
- 1 lb lean grnd beef
- 8 x 1 inch-thick slices bread or possibly 4
- Â Â whole wheat hamburger buns,
- Â Â split
- Â Â Roasted red pepper catsup, roasted
- Â Â garlic catsup, or possibly other
- Â Â purchased flavored catsup (optional)
- 4 slc pickled green tomatoes
- Â Â (see recipe below)
- Â Â Sliced red onion (optional)
- Â Â Red serrano peppers (optional)
Direcciones
- WEAR GLOVES TO HANDLE PEPPERS
- In a large mixing bowl combine green onion or possibly white onion, bread crumbs, serrano peppers, chipotle peppers, and salt. Add in beef; mix well. Shape meat mix into four 3/4 inch-thick patties.
- Grill hamburger patties on the rack of an uncovered grill directly over medium coals for 14 to 18 min, or possibly till no pink remains, turning once. Grill or possibly toast bread or possibly buns.
- Serve burgers on grilled or possibly toasted bread or possibly buns with desired catsup, green tomato slices, red onion slices, and serrano peppers, if you like.
- Makes 4 servings.
- Note: To grill bread or possibly buns brush lightly with extra virgin olive oil or possibly margarine. Grill directly over medium coals for 30 seconds to 1 minute or possibly till just toasted, turning once.
- Pickled Green Tomatoes: For pickling liquid, in a small saucepan combine 3/4 c. vinegar, 2/3 c. water, 2 Tbsp. sugar, and 1/4 tsp. salt. Bring to boiling; reduce heat and boil gently, uncovered, for 5 min.
- Cut 1 lb. green tomatoes into 1/4 inch-thick slices. In a large saucepan cook tomatoes and 1 tsp. salt, covered, in a small amount of boiling water for 1 minute. Drain; rinse with cool water. Drain well; transfer to three warm, clean half-pint jars. In each jar, place 1 tsp. dill seed and, if you like, 1 or possibly 2 small serrano peppers, halved. Pour warm pickling liquid over tomatoes, leaving a 1/4 inch headspace. Seal and chill overnight or possibly up to 2 weeks.
- Makes 3 half-pint jars.
- Note: Warm peppers contain volatile oils which can burn eyes, lips, and sensitive skin. Please wear plastic gloves while working with peppers and be sure to wash your hands thoroughly afterward.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 4 servings | |
| Calories 325 | |
| Calories from Fat 161 | 50% |
| Total Fat 17.86g | 22% |
| Saturated Fat 6.85g | 27% |
| Trans Fat 1.07g | |
| Cholesterol 77mg | 26% |
| Sodium 451mg | 19% |
| Potassium 607mg | 17% |
| Total Carbs 16.43g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.02g | 4% |
| Protein 23.88g | 38% |
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