Recipe

Stuffed Chile Cheeseburger With Warm-tomato Relish Recipe

	Canned_food_fan / All my dishes 3 months, 1 week ago A spicy twist on the All-American favorite, this burger has it all: tomatoes, olives, lettuce, chiles, Cheddar cheese and beef. Prep:30m Cook:15m Servings:4	Canned_food
	canned tomatoes cheeseburger stuffed relish

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Ingredients

Warm-Tomato Relish:

1 can (14 1/2 ounces) diced tomatoes, no-salt added, drained

1/4 cup sugar

1 teaspoon cornstarch

1/2 teaspoon ground cumin

1 tablespoon balsamic vinegar

Chile Cheeseburgers:

1 can (4 ounces) diced, mild green chiles, drained

1/2 cup shredded, reduced-fat Cheddar cheese

1/4 cup canned, sliced black olives, drained

1 1/2 pounds lean ground beef

1/4 teaspoon salt

1/2 teaspoon pepper

4 lettuce leaves (optional)

4 hamburger buns, toasted

Directions

For Warm-Tomato Relish:

Combine the tomatoes, sugar, cornstarch and cumin in a small saucepan. Bring to a boil. Cook and stir for 3 to 4 minutes or until mixture thickens. Remove from the heat; stir in the vinegar. Keep warm.

For Chile Cheeseburgers:

Combine the chiles, cheese and olives in a small bowl; set aside.

Combine the beef, salt and pepper in a separate bowl, mix lightly but thoroughly. Shape beef into 8 (4-inch) thick patties. Place 1/4 cup of the chile-cheese mixture in the center of 4 of the patties. Place one of the remaining patties on top of the mixture-topped patties. Press the edges tightly together to seal.

Grill the patties over medium-hot coals for 8 to 10 minutes or until the burgers are cooked to the desired doneness, turning once. The internal temperature of the patties should be 160°F. Place one burger on each of four lettuce-lined, bun halves, if desired.

Spoon about 1/4 cup of the warm-tomato relish mixture on each burger; top with remaining bun halves and serve.

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