We make these worthy of the firecracker name by adding some heat to the mix with chipotle peppers, which are smoked jalapenos. I love using canned chipotle in adobo, with its smoky richness. Topped with cheese and crunchy cabbage, carrots and red onions, these are a firecracker treat.
1 pound 92% lean Laura’s Lean Beef ground beef
1 chipotle in adobo, finely chopped
2 ounces low-fat Muenster cheese, grated
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 red onion, cut into super-thin ring slices
1. Place the beef into bowl. Gently mix the mashed chipotles into meat. Shape meat into 4 patties.
2. Place onion rings into bowl of ice water. Set aside.
3. Heat grill to high. Cook burgers to desired degree of doneness. Drain onions and pat dry with paper towel.
4. Top each burger with 1/2 ounce cheese. Close lid to melt cheese. Open lid and top each burger with cabbage and carrots, red onion and cilantro. Serve immediately.
Serving suggestion: Serve firecracker burgers over a big green salad, which cools some of the heat.
Note: One chipotle in adobo to one pound of meat makes for a mild to medium heat. If your family loves the heat, amp it up by adding another half to whole chipotle in adobo to the meat.
Note: Slicing onion paper thin and soaking it in ice water for about 1 hour before serving takes some of the bite out of raw onion.
Nutrition Information for Each Burger topped with cheese and vegetables:
Calories 219; Calories from Fat 104 (47% from Fat); Fat 12g; Saturated Fat 6g; Cholesterol 69mg; Sodium 205mg; Carbohydrate 5g; Fiber 1g; Protein 25g; Vitamin A 55%; Vitamin C 16%; Calcium 9%; Iron 22%