Mexican Hamburgers

Credit Food Network

• 2 lb(s) (900 g) lean ground beef or ground chuck (64 oz)
• 1/2 cup ketchup (125 mL)
• 1 Tbsp Worcestershire sauce (15 mL)
• 1 tsp freshly ground pepper (5 mL)
• 1 tsp chili powder (5 mL)
• 1 tsp cumin (5 mL)
• 1 tsp Mrs. Dash South West chipotle (5 mL)
• 8 slices lower-fat cheddar or Swiss cheese (optional)

Toppings:

• 8 multi-grain buns, split
• Sliced tomato
• Sliced sweet white onion
• Torn lettuce
• Ketchup
• mayonnaise
• salsa
• or a little guacamole (optional)

To Make:

1. Preheat BBQ to med (350 F or 175 C) by starting both burners to a low/med setting.

2. In a large bowl, mix together beef, ketchup, Worcestershire sauce and spice.

3. Form the mixture into 8 large patties, each 3/4 inch thick. These can be formed and frozen ahead of time, on the weekend to save time. Make sure you put parchment in between each burger, just in case you forget to take them out to defrost.

4. Place on BBQ and close lid.

5. Cook each side 5 to 10 minutes or until center is well cooked.

6. For cheeseburgers, place a slice of cheese on top of each hamburger for the last 3 minutes of cooking.

7. For the last 2 to 3 minutes of cooking, toast the buns, cut side down, on the grill over high heat.

8. Serve hamburgers on the buns with fixings of choice.

* Note * 
Sandi’s quick guacamole; Mash one ripe avocado and stir in 1/4 cup med-hot salsa