Lunch With Loni

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Mexican Chili Cheeseburgers May 24, 2014

Filed under: Uncategorized — lonislens @ 8:45 pm

These actually aren’t what I expected when I first read “chili cheeseburger.”  There is no chili oozing out the sides of a super cheesy burger.  Nope.  Instead, it’s a burger flavored with many of the ingredients you’d use in chili, topped with a nice thick slice of sharp cheddar cheese, grilled onions, and sliced tomato.  Less steps than making chili to put on your burger, healthier, and with huge flavor payoff.  I used 92% lean beef for these and they were still oh-so-juicy.  Cooking Light, you did not fail me with this one!  As usual, my recipe had a few minor alterations.  I did not have jalapeno peppers on hand, so  I seeded some canned chipotle peppers and included those instead.  It lended a nice spicy/smoky flavor to the burger.  I also blended some with BBQ sauce and Greek yogurt to use as a topping to the burger instead of the usual ketchup/mayo/mustard.  Good call.  But you do with it what you will, as burgers are made to be modified to suit your tastes (and pantries)!

 Recipe Located At:


Mexican Chili Cheeseburgers 


  • 1 pound ground round
  • 1 cup chopped seeded plum tomato
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon chili powder
  • 2 teaspoons minced seeded jalapeño pepper (or 2 teaspoons minced seeded chipotle pepper)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • Cooking spray
  • 4 (3/4-ounce) slices reduced-fat Monterey Jack or cheddar cheese
  • 1/4 cup lowfat Greek yogurt (or lowfat sour cream)
  • 1 tablespoon BBQ sauce
  • 1 tablespoon pureed chipotle pepper
  • 4 (1 1/2-ounce) hamburger buns
  • 8 (1/4-inch-thick) slices tomato (optional)
  • Grilled onions (optional)
  • Iceberg lettuce leaves (optional)


  1. Combine first 9 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.
  2. Prepare grill. Place patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done. Place 1 cheese slice on top of each patty; cover and grill an additional minute or until cheese melts.
  3. While burgers cook, mix Greek yogurt or lowfat sour cream with pureed chipotle pepper and BBQ sauce.  
  4. Spread 1 tablespoon of yogurt mixture over top half of each bun, and set aside. Place patties on bottom halves of buns; top each with lettuce/ tomato/onions, (if desired), and top half of bun.

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