Tex Mex Stuffed Burgers

Serves 4

1 lb ground beef
16 saltine crackers with unsalted tops, crushed
1 small green pepper, minced
1 small red pepper, minced
1 tsp grated onion
3/4 tsp salt
1/4 tsp coarsely ground black pepper
4 oz Monterey Jack cheese with jalapeno chilies, shredded
4 hamburger buns with sesame seeds, split
4 lettuce leaves
1 small tomato, diced
Potato chips, pickles, and tomato wedges (optional) Flat-leaf parsley for
garnish

In medium bowl, mix ground beef, crackers, green pepper, red pepper, onion,
salt, and black pepper
Shape mixture in to 4 balls, handling as little as
possible. Make indentation in center of each ball. Place 1 heaping Tbsp of
shredded cheese in each indentation.
Shape beef mixture around cheese to enclose
completely.
Flatten each ball into a 3/4 inch thick round patty Place burgers on grill
over medium heat.
Cook burgers, turning once, 10 minutes for medium,
or until desired doneness During last few minutes of cooking, top burgers
with remaining shredded cheese.
Place buns, cut-side down, on grill Cook until cheese melts and buns are
lightly toasted.
To serve, arrange lettuce leaves on bottom halves of toasted buns; top with
burgers.
Spoon diced tomato on top.
Replace tops of buns Serve with potato chips, pickles, and tomato wedges, if
you like Garnish with parsley.