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Grilled Chili Burgers

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By Betty Crocker Kitchens
Updated May 3, 2010
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Give grilled burgers an extra jolt of flavor without a lot of fuss with pepper-flecked Jack cheese and a bit of spicy seasonings.

Grilled Chili Burgers

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 teaspoon chili powder
  • 1/8 teaspoon ground red pepper (cayenne), if desired
  • 4 slices onion
  • Cooking spray or vegetable oil
  • 4 burger buns, split
  • 4 slices (1 oz each) hot pepper Monterey Jack cheese

Instructions

  • Step 
    1
    Heat gas or charcoal grill. In medium bowl, mix ground beef, chili powder and ground red pepper. Shape mixture into 4 (4-inch) patties, 1/2 inch thick. Spray both sides of onion slices with cooking spray or brush with oil.
  • Step 
    2
    When grill is heated, place patties and onion slices on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 11 to 13 minutes, turning patties and onion slices once, until thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking, place buns, cut sides down, on grill and cheese on patties; cook 1 to 2 minutes or until buns are golden brown and cheese is melted.
  • Step 
    3
    Place patties on bottom halves of buns. Top with onion slices. Cover with top halves of buns.

Nutrition

440 Calories
25g Total Fat
31g Protein
23g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
440
Calories from Fat
220
Total Fat
25g
38%
Saturated Fat
11g
56%
Trans Fat
1g
Cholesterol
95mg
32%
Sodium
440mg
18%
Potassium
330mg
9%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
7%
Sugars
4g
Protein
31g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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