Southwestern Burger

1 can (4 ounces) chopped green chilies
4 teaspoons ground cumin
1 tablespoon chili powder
0.75 teaspoon garlic powder
0.75 teaspoon salt
0.5 teaspoon pepper
2 pounds lean ground beef
0.75 pound bulk pork sausage
8 slices Monterey Jack cheese
8 hamburger buns, split, toasted
8 lettuce leaves
1 large tomato, sliced
1 to 2 ripe avocados, peeled and sliced
Mayonnaise or mustard, optional

In a large bowl, combine the first six ingredients. Crumble beef and sausage over mixture, mix well. Shape into eight patties. Grill, covered, over medium heat for 5 minutes on each side or until a meat thermometer reads 160 degrees. Top each burger with a cheese slice. Grill 1-2 minutes longer or until the cheese begins to melt. Serve on buns with lettuce, tomato, avocado and mayonnaise if desired.

Yield : 8 servings

Pizza Burger

11.25 ounces frozen toast slices
1.75 pounds ground beef
1 cup pizza sauce, divided
18 slices pepperoni
12 slices mozzarella cheese, divided
1 tablespoon butter
sliced green pepper, ripe olives and grated
Parmesan cheese





Prepare six toast slices according to package directions. save remaining toast for another use. Meanwhile, shape beef into 12 thin patties. Top six patties with 1 tablespoon pizza sauce, three slices of pepperoni, and one slice mozzarella cheese. Top with remaining patties; press edges firmly to seal.
Grill, covered, over medium heat for 8 minutes on each side or until a meat thermometer reads 160 degrees. Meanwhile, in a skillet, saute mushroom in butter. Top eash burger with a rounded tablespoonful of pizza sauce and one cheese slice. Cover; cook 3 minutes longer or until cheese is melted. Top toast with green pepper, burgers, mushrooms, olives and Pamersan.

Yield: 6 servings

Vegetarian Omelet

Materials

• 1/2 cup vegetarian refried beans • 1/4 cup salsa or taco sauce, divided • 2 eggs • 2 tablespoons water • Cooking spray • 2 tablespoons (0.5 oz.) shredded reduced-fat Monterey Jack or Cheddar cheese • Lemon and lime wedges, optional

How to make In small saucepan over low heat, stir together beans and 2 tablespoons of the salsa. Cook, stirring occasionally, until heated through. Keep warm while preparing omelet. In small bowl, beat together eggs and water until blended. Evenly coat 7- to 10-inch omelet pan or skillet with cooking spray. Heat over medium-high heat until just hot enough to sizzle a drop of water. Pour in egg mixture. (Mixture should set immediately at edges.) With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. Cook until top is thickened and no visible liquid egg remains. Spread hot bean mixture down center of omelet. Sprinkle with cheese. With pancake turner, fold sides of omelet over beans and cheese. Slide from pan onto plate. Spoon on remaining salsa. Garnish with lemon and lime wedges, if desired.