Tuesday, August 25, 2009
Chèvre & jalapeño stuffed hamburgers
12 oz chuck steak, trimmed of fat, cut into 1-inch cubes (or 12 ounces ground chuck 85% lean beef)
1 t kosher salt
A few grinds black pepper
2 T Chavrie
2 hamburger buns (I found Sara Lee brand "80 Calories & Delightful" whole wheat hamburger buns. Normally I don't buy gimmicky crap like that, but decided to try them and they are just fine.)
Pulse the cubes of meat in a food processor 10-15 times, with the salt & pepper, until it is ground beef.
Divide into 4 equal amounts; make each into a thin patty.
On 2 of the patties, spoon 1 T of Chavrie and spread to 1 inch from the edge. Place pickled jalapeños on top of the cheese. Top each with the remaining patties; seal the edges well.
Heat a well-seasoned cast iron skillet over medium heat for 2 to 3 minutes (you may want to use a little canola spray or swipe the inside with a bit of high-heat oil).
Cook the burgers 3 to 4 minutes per side. Serve on toasted buns.
400 calories per serving