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March 2019

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Chili Burgers Recipe

Chili Burgers recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chili Burgers recipe  PDF


1 lb Ground beef
1 md Ripe tomato, seeded and cut
into 1/4 dice 1/2 c Pitted black olives, chopped
1 t Finely minced garlic
1/2 t Dijon style mustard
1 tb Chili powder
1/4 t Dried basil
1/4 t Dried oregano
Finely grated zest of 1 lemon 2 tb Chopped fresh dill or
parsley Salt to taste Freshly ground black pepper, to taste 4 Toasted hamburger buns
1/3 c Sour cream, for garnish(opt)
3 Scallions (3 of green left
on), thinly sliced (for garnish), (opt) While gorund turkey and ground lamb give new e citement to burgers, beef is still the meat of choice for Chili Burgers. (Use a light touch when mi ing beef with other ingredients. If you overmi , the burgers will be too dense in te ture.) Fresh lemon zest and dill add a bright flavor to the robust chili spices. Garnishes are optional, but it's fun to serve burgers with all of your favorite chili toppings. 1. Prepare hot coals for grilling.
2. Place beef in a bowl and mi well with the tomato, olives, garlic,
mustard, chili powder, basil, oregano, lemon zest and dill. Season to taste with salt and pepper. Gently form the mi ture into 4 patties. 3. Grill the burgers over hot coals, 3 from heat, for about 4
minutes per side for rare meat. 4. Serve immediately on buns. If desired, top with sour cream, sliced
scallions and grated Monterey Jack cheese. Per serving (with sour cream, scallions and cheese garnishes): 401 calories, 17 grams fat, 110 milligrams cholesterol.

Chili Burgers recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
295 people have voted
Last Reviewed on 2019-03-25



Monday, Mar 25 2019 Download & Print Chili Burgers recipe  PDF   Lamb recipes RSS   Thumsb up

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