2 lbs Ground Beef
1 4-oz can chopped green chilies, drained
3 tsp. cumin
1 tsp. chili powder
½ tsp. garlic powder
½ tsp. Kosher salt
½ tsp. freshly ground black pepper
½ cup sour cream
¼ cup salsa
8 slices pepper jack cheese
8 leaves of romaine lettuce
1 – 2 ripe avocados, peeled and sliced
1 cup pico de gallo, divided
In a small bowl blend sour cream and salsa. Set aside.
Preheat gas or charcoal grill to 400°F. The fire should be quite hot; you should barely be able to hold your hand 3-4 inches over the grates. After the coals are gray, spray grates with cooking spray or brush with oil to help keep burgers from sticking. In a large bowl combine Ground Beef, chilies, cumin, chili powder, garlic powder, salt and pepper. Mix lightly and thoroughly. Lightly shape into eight ¾-inch thick patties.
Place patties on grill and cook about 4 minutes per side for rare, and another minute per side for each increasing stage of doneness. Top with cheese slices last two minutes of cooking time.
Place burgers on lettuce leaves. Top evenly with avocado slices. Drizzle sour cream mixture and top with pico de gallo.
Based on 90% lean Ground Beef
Nutrition information per serving: Calories 370; Total fat 24g (Sat. fat 11g; Trans fat 0g); Cholest. 105mg; Sodium 630mg; Total Carb. 7g; Fiber 2g; Total Sugars 3g; Protein 29g; Vit D (2% DV); Calcium (15% DV); Iron (25% DV); Potas. (15%DV)