Garlic-Herb Cheeseburger

Name: Garlic-Herb Cheeseburger
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; red onion; red bell pepper; Salt and pepper; garlic and herb cheese spread; French bread rolls

Want to show off your culinary skills at your next cookout? Try this tasteful burger recipe today. Grilled peppers and onions are stacked on a Ground Beef patty with herbed cheese spread.

Cook Time: 25 Minutes

Servings: 4

Ingredients: 6

Cook Mode

Ingredients

1 pound Ground Beef (80% to 85% lean)
4 slices red onion, cut 1/2 inch thick
1 large red bell pepper, cut into quarters
Salt and pepper
1/2 cup garlic-herb cheese spread
4 round French sandwich rolls, split, toasted

Preparation

Step 1

Lightly shape Ground Beef into four 1/2-inch thick patties.
Step 2

Place patties in center of grid over medium, ash-covered coals; arrange onion and bell pepper around patties. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill vegetables 13 to 16 minutes or until crisp-tender, turning occasionally. Season with salt and pepper, as desired. Cut bell pepper into 1/2-inch strips.

Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.
Step 3

Spread 1 tablespoon cheese on bottom of each bun; top with burger, another 1 tablespoon cheese, onion slice and 1/4 of bell pepper. Close sandwiches.

Nutrition Information

389 Calories

0 %*

8g SAT FAT

0 %DV**

33g PROTEIN

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3.8 mg IRON

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5.7 mg ZINC

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* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 95% lean ground beef: 389 Calories; 135 Calories from fat; 15g Total Fat (8 g Saturated Fat; 2 g Monounsaturated Fat;) 90 mg Cholesterol; 500 mg Sodium; 33 g Total Carbohydrate; 3.1 g Dietary Fiber; 33 g Protein; 3.8 mg Iron; 7.1 mg NE Niacin; 0.6 mg Vitamin B₆; 2.1 mcg Vitamin B₁₂; 5.7 mg Zinc; 18.9 mcg Selenium; 79.6 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.

474 Calories

0 %*

11g SAT FAT

0 %DV**

32g PROTEIN

0 %DV

3.5 mg IRON

0 %DV

5.6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 80% lean ground beef: 474 Calories; 216 Calories from fat; 24g Total Fat (11 g Saturated Fat; 7 g Monounsaturated Fat;) 102 mg Cholesterol; 508 mg Sodium; 33 g Total Carbohydrate; 3.1 g Dietary Fiber; 32 g Protein; 3.5 mg Iron; 6.4 mg NE Niacin; 0.5 mg Vitamin B₆; 2.3 mcg Vitamin B₁₂; 5.6 mg Zinc; 18.7 mcg Selenium; 75.7 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.