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Mexicali Cheeseburgers Recipe
|Ground round/Chuck||1⁄2 Pound|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, finely chopped|
|Chili powder||1 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Tomato paste||1⁄4 Cup (4 tbs) (From A 6 Ounce Can)|
|Water||1⁄4 Cup (4 tbs)|
|White bread slice||12|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Processed american cheese slices||8 Ounce (1 Package)|
Serving size: Complete recipe
Calories 2535 Calories from Fat 1426
% Daily Value*
Total Fat 157 g241%
Saturated Fat 90.5 g452.3%
Trans Fat 0 g
Cholesterol 733.5 mg
Sodium 6753.4 mg281.4%
Total Carbohydrates 184 g61.2%
Dietary Fiber 13.9 g55.4%
Sugars 19.7 g
Protein 104 g208%
Vitamin A 80.4% Vitamin C 54.6%
Calcium 12% Iron 16.5%
*Based on a 2000 Calorie diet
2. Brown 5 minutes on each side, then break up into small chunks; stir in the tomato paste and water. Bring to boiling, then simmer 15 minutes to blend flavors.
3. Cut a round from the center of each of 4 of the bread slices with a 3-inch cutter. (Set rounds aside to use for toast or make into croutons for another day.) Spread both sides of the remaining 8 slices with butter or margarine.
4. Put each of the 4 sandwiches together this way: buttered slice of bread, cheese slice, bread slice with center removed, about 1/3 cup of meat mixture spooned into center hole, cheese slice and buttered bread.
5. Saute in a large, heavy skillet or on a heated griddle, adding more butter or margarine, if needed, 3 to 4 minutes on each side, or until golden and the cheese filling melts slightly. Cut each in half diagonally; serve hot.