2 tomatoes, Roma seeded and chopped
1 lime, juiced
1 Serrano pepper, minced
¼ cup fresh cilantro, chopped
¼ cup white onion, chopped
1¼ teaspoons kosher salt, divided
¼ cup sour cream
½ teaspoon taco seasoning
1¼ pounds ground round
4 ounces Monterey Jack cheese, cut into ½-inch cubes
¼ cup green chiles, diced and drained
½ teaspoon black pepper, ground
4 hamburger buns
Preheat grill to medium-high heat. In a bowl, toss tomatoes, lime juice, Serrano pepper, cilantro, onion and 1/4 teaspoon salt until well combined. In small bowl, stir together sour cream and taco seasoning. Form meat into 8 equal patties. Divide cheese and green chiles between 4 patties, placing in center of each patty. Cover with remaining 4 patties; press edges together to seal. Sprinkle burgers with black pepper and remaining 1 teaspoon salt. Makes 4 servings.
Transfer burgers to grill and cook 10 minutes, turning once. Assemble burgers, topping with sour cream sauce.
Published on Milk Means More – United Dairy Industry of Michigan (http://www.milkmeansmore.org.)
Recipe by Lori Yates of Foxes Love Lemons
Printed in the September 18, 2016 – October 1, 2016 edition.