Stuffed Fiesta Burgers Food

STUFFED FIESTA BURGERS

Steps:

• Heat grill to medium heat.
• Mix meat and seasoning mix; shape into 8 thin patties. Mix cream cheese spread and cheddar; spoon about 2 Tbsp. onto center of each of 4 patties. Top with remaining patties; pinch edges together to seal.
• Grill 7 to 9 min. on each side or until done (160°F).
• Fill buns with burgers, salsa and avocados.

FETA-STUFFED HAMBURGERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

CHEESE STUFFED BURGERS

Steps:

• Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
• Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.

FIESTA RANCH BURGERS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into five burgers., Broil 4 in. from the heat for 7-9 minutes on each side or until a thermometer reads 165° and juices run clear. , In a small bowl, combine the salad dressing and cilantro. Serve burgers with dressing on lettuce-lined buns.

FIESTA BURGER

Steps:

• In a medium bowl, mix together the ground beef, chorizo, onion powder, cumin and 2 teaspoons each salt and pepper. Form the mixture into palm-size balls.
• Heat a griddle or large skillet over medium-high heat. Place the balls on the griddle and smash with a spatula or the back of a spoon. Cook, flipping once, until cooked through. Divide the Cheddar and queso blanco among the burgers and let melt. Remove the burgers to a plate.
• Meanwhile, combine the mayonnaise, ketchup and lime zest and juice in a bowl; mix to blend. Add cumin, salt and pepper to taste.
• Toast the slider buns on the griddle. Serve the burgers on the buns, topped with some rosada sauce.

FETA-STUFFED BLT BURGERS

Steps:

• In a large nonstick skillet, cook bacon over medium-high until fat is rendered and bacon is browned, about 5 minutes, flipping halfway through. Transfer to paper towels to drain. Form beef into 8 thin 5-inch patties. Top 4 patties with 1/4 cup cheese each, leaving a 1/4-inch border, then top with remaining patties. Pinch edges to seal; season burgers with salt and pepper.
• Pour off fat from skillet, wipe clean, and heat over medium. Add 2 burgers and cook until dark brown and firm to the touch, about 10 minutes, flipping halfway through. Repeat with remaining burgers. Serve burgers on buns with bacon, lettuce, and tomato.

STUFFED FIESTA BURGERS

Steps:

• PREHEAT grill to medium heat. Mix meat and seasoning mix. Shape into eight thin patties. Mix cream cheese spread and shredded cheese. Spoon about 2 tablespoons of the cheese mixture onto center of each of four of the patties; top with second patty. Pinch edges of patties together to seal.
• GRILL 7 to 9 minute on each side or until cooked through
• (160°F).
• COVER bottom halves of buns with burgers. Top with salsa, avocados and top halves of buns.

STUFFED BEEF BURGERS

Steps:

• Using your hands, combine beef, 3 teaspoons salt, and the pepper in a bowl. Shape into 6 balls. Scoop a heaping tablespoon from center of each; reserve.
• Fill each burger with 1/2 ounce mozzarella, 1/2 teaspoon herbs, and 4 tomato halves; season with salt.
• Press the reserved meat over filling, pinching to seal. Gently flatten into patties (about 5 inches in diameter). Refrigerate, covered, until cold, about 1 hour.
• Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, about 4 minutes per side for rare or 10 minutes per side for well-done. Toast buns, if desired. Serve burgers on buns.

FIESTA VEGETABLE STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Cut the peppers in half lengthwise and clean out the seeds.
• Chop the onion and sauté until they are soft but still slightly firm.
• Mix the onion, black beans, and corn together in a mixing bowl.
• In a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro.
• Add the oil mixture to the vegetables, mix until they are thoroughly coated.
• Fill the pepper halves with the mixture.
• Top each pepper with combination of the two cheeses.
• On a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted.