Grilled Dill Pickle-Stuffed Burgers
Prep: 15 minutes
Grill: 10 minutes • Serves: 4
12 kosher dill hamburger pickle chips, 4 finely chopped
4 slices plus 1 tablespoon finely chopped red onion
1 tablespoon plus 1 teaspoon onion powder
1/2 tablespoon chopped fresh dill plus additional sprigs for serving (optional)
1-1/4 pounds ground chuck
Nonstick cooking spray
4 pretzel hamburger buns
4 bibb lettuce leaves
8 slices Roma tomato
1. Prepare outdoor grill for direct grilling over medium-high heat. In medium bowl, stir cream cheese, chopped pickles, 1 tablespoon chopped onion, 1 teaspoon onion powder and dill. Makes about 6 tablespoons.
2. In large bowl, gently mix ground chuck and remaining 1 tablespoon onion powder; do not over mix. Form ground chuck mixture into 8 (1/4-inch-thick) patties. Over 4 patties, spread about 11/2 tablespoons cream cheese mixture to within 1/2 inch of edges; top with remaining 4 patties and press edges together to seal. Spray both sides of patties with cooking spray.
3. Place patties on hot grill rack; cover and cook 10 minutes or until internal temperature of burgers and filling reaches 160°, turning once. About 2 minutes before burgers are done, place buns, cut side down, on hot grill rack; cover and cook 2 minutes or until toasted.
4. Serve burgers topped with lettuce, tomato, remaining 4 onion slices and 8 pickle chips, dill sprigs, if desired, and top buns. Makes 4 burgers.
Approximate nutritional values per serving (1 burger):
682 Calories, 31g Fat (12g Saturated), 132mg Cholesterol,
1249mg Sodium, 52g Carbohydrates, 3g Fiber, 45g Protein