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“Here is a healthier way to make the popular Southwest green chile cheeseburger. It's from the Cook This, Not That cookbook. I cook these on my indoor grill pan, and I use ground bison, which is what my husband and I prefer. I omit the tomato on the burgers and serve these with a lettuce and tomato salad It's a great, quick summer dinner.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a grill, stove-top grill, or cast iron pan. Season the meat with salt and pepper. Form four even patties, being careful not to overwork the meat. When the pan is hot, add the burgers.
  2. Cook for 3-4 minutes on the first side (until nicely charred), then flip and immediately top each with a tablespoon of chiles and a slice of Swiss.
  3. For medium-rare burgers, cook for 3-4 minutes more, until the patties are just firm.
  4. Remove the burgers and toast the buns on the hot grill or pan.
  5. Place a tomato slice and onion slice on the bottom half of each bun. Top each with a burger.

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