Print    
Jalapeño Chili Burgers with Fol Epi®
  • 1 3/4 lbs. lean (10% fat) ground beef
  • 1 Tbsp. fresh chopped Jalapeño (about 1/2 large Jalapeño)
  • 1/4 cup chopped cilantro
  • 1 1/2 Tbsp. Worcestershire sauce
  • 1 Tbsp. ancho chili powder
  • 1 tsp. ground cumin
  • 3/4 tsp. salt
  • 8 Fol Epi® cheese, divided
  • 2 medium tomatoes, sliced
  • 6 bulkie rolls, split
  • 1 large avocado, sliced
  1. Preheat grill or grill pan over medium-high heat. Oil grates right before using. Shred approximately 3 oz. Fol Epi® into a large bowl (you should have about 3/4 cup), cut remaining Fol Epi® into 6 equal slices and set aside. Into the bowl with the shredded Fol Epi®, add beef, Jalapeño, cilantro, Worcestershire, chili powder, cumin and salt, and mix just until combined. Shape into 6 patties, about 4" in diameter.
  2. Grill burgers 5-7 minutes per side or until almost cooked through (temperature should read 160°F on an instant read thermometer). Top each burger with a slice of Fol Epi®, turn off heat and let stand 3-5 minutes until cheese begins to melt.
  3. Place tomato slices and burgers on bottom halves of rolls. Top with avocado and remaining halves of rolls.