Rocky Mountain Recipes 9-5-11 | TheFencePost.com

Rocky Mountain Recipes 9-5-11

Family at cookout

1-1/4 lbs. Ground Beef

1 clove Garlic

1/8 t. Ground Black Pepper

1 t. Ground Chile, mild

1/2 t. Salt

4 slices Monterey Jack Cheese

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4 Hamburger Buns

1 (4 oz) can Mild Green Chile Peppers, chopped and drained

4 slices Sweet Onion

1 Tomato, sliced

4 leaves Lettuce

Chunky Salsa

Crush and finely mince garlic clove. Split and toast hamburger buns. Mix lean ground beef with garlic, pepper, ground chile, and salt in a large bowl. Shape into four flat patties. Preheat broiler or grill. Cook burgers about 4-inches from heat, turning when halfway done. Cook until very little or no pink remains. Just before serving, place a slice of cheese on each burger. Top each bun with hamburger patty and cheese, green chile peppers, an onion slice, tomato slice and lettuce leaf. Server burgers with a dish of salsa on the side. Serves 4.

Sharon Raasch • Imperial, Neb.

1-1/4 lbs. Ground Beef

1 clove Garlic

1/8 t. Ground Black Pepper

1 t. Ground Chile, mild

1/2 t. Salt

4 slices Monterey Jack Cheese

4 Hamburger Buns

1 (4 oz) can Mild Green Chile Peppers, chopped and drained

4 slices Sweet Onion

1 Tomato, sliced

4 leaves Lettuce

Chunky Salsa

Crush and finely mince garlic clove. Split and toast hamburger buns. Mix lean ground beef with garlic, pepper, ground chile, and salt in a large bowl. Shape into four flat patties. Preheat broiler or grill. Cook burgers about 4-inches from heat, turning when halfway done. Cook until very little or no pink remains. Just before serving, place a slice of cheese on each burger. Top each bun with hamburger patty and cheese, green chile peppers, an onion slice, tomato slice and lettuce leaf. Server burgers with a dish of salsa on the side. Serves 4.

Sharon Raasch • Imperial, Neb.

1-1/4 lbs. Ground Beef

1 clove Garlic

1/8 t. Ground Black Pepper

1 t. Ground Chile, mild

1/2 t. Salt

4 slices Monterey Jack Cheese

4 Hamburger Buns

1 (4 oz) can Mild Green Chile Peppers, chopped and drained

4 slices Sweet Onion

1 Tomato, sliced

4 leaves Lettuce

Chunky Salsa

Crush and finely mince garlic clove. Split and toast hamburger buns. Mix lean ground beef with garlic, pepper, ground chile, and salt in a large bowl. Shape into four flat patties. Preheat broiler or grill. Cook burgers about 4-inches from heat, turning when halfway done. Cook until very little or no pink remains. Just before serving, place a slice of cheese on each burger. Top each bun with hamburger patty and cheese, green chile peppers, an onion slice, tomato slice and lettuce leaf. Server burgers with a dish of salsa on the side. Serves 4.

Sharon Raasch • Imperial, Neb.

1-1/4 lbs. Ground Beef

1 clove Garlic

1/8 t. Ground Black Pepper

1 t. Ground Chile, mild

1/2 t. Salt

4 slices Monterey Jack Cheese

4 Hamburger Buns

1 (4 oz) can Mild Green Chile Peppers, chopped and drained

4 slices Sweet Onion

1 Tomato, sliced

4 leaves Lettuce

Chunky Salsa

Crush and finely mince garlic clove. Split and toast hamburger buns. Mix lean ground beef with garlic, pepper, ground chile, and salt in a large bowl. Shape into four flat patties. Preheat broiler or grill. Cook burgers about 4-inches from heat, turning when halfway done. Cook until very little or no pink remains. Just before serving, place a slice of cheese on each burger. Top each bun with hamburger patty and cheese, green chile peppers, an onion slice, tomato slice and lettuce leaf. Server burgers with a dish of salsa on the side. Serves 4.

Sharon Raasch • Imperial, Neb.

1-1/4 lbs. Ground Beef

1 clove Garlic

1/8 t. Ground Black Pepper

1 t. Ground Chile, mild

1/2 t. Salt

4 slices Monterey Jack Cheese

4 Hamburger Buns

1 (4 oz) can Mild Green Chile Peppers, chopped and drained

4 slices Sweet Onion

1 Tomato, sliced

4 leaves Lettuce

Chunky Salsa

Crush and finely mince garlic clove. Split and toast hamburger buns. Mix lean ground beef with garlic, pepper, ground chile, and salt in a large bowl. Shape into four flat patties. Preheat broiler or grill. Cook burgers about 4-inches from heat, turning when halfway done. Cook until very little or no pink remains. Just before serving, place a slice of cheese on each burger. Top each bun with hamburger patty and cheese, green chile peppers, an onion slice, tomato slice and lettuce leaf. Server burgers with a dish of salsa on the side. Serves 4.

Sharon Raasch • Imperial, Neb.

1-1/4 lbs. Ground Beef

1 clove Garlic

1/8 t. Ground Black Pepper

1 t. Ground Chile, mild

1/2 t. Salt

4 slices Monterey Jack Cheese

4 Hamburger Buns

1 (4 oz) can Mild Green Chile Peppers, chopped and drained

4 slices Sweet Onion

1 Tomato, sliced

4 leaves Lettuce

Chunky Salsa

Crush and finely mince garlic clove. Split and toast hamburger buns. Mix lean ground beef with garlic, pepper, ground chile, and salt in a large bowl. Shape into four flat patties. Preheat broiler or grill. Cook burgers about 4-inches from heat, turning when halfway done. Cook until very little or no pink remains. Just before serving, place a slice of cheese on each burger. Top each bun with hamburger patty and cheese, green chile peppers, an onion slice, tomato slice and lettuce leaf. Server burgers with a dish of salsa on the side. Serves 4.

Sharon Raasch • Imperial, Neb.