Veggie-Flecked Beef Burgers
Each of these burgers is almost like a little individual cheese-stuffed meat loaf. It's a good recipe for using up leftover bits of veggies from the crisper drawer.
2 pounds lean ground beef
2 cups diced cheddar cheese
1 1/2 cups chopped onions
1 1/2 cups chopped green bell peppers
1 (14.5-ounce) can diced tomatoes
1 cup sliced green onion
1/2 cup sliced mushrooms
2 tablespoons wheat germ
1 clove garlic, crushed
1 teaspoon salt
- Combine ground beef, cheddar cheese, onions, bell peppers, tomatoes, green onion, mushrooms, wheat germ, garlic, and salt. Shape into patties, then refrigerate for 2 to 3 hours.
- Once patties have chilled, preheat barbecue grill. As you place each burger on the grill, press firmly together to prevent crumbling while grilling. Grill until done, about 10 minutes on each side.
- Serve the patties as the entrée of a meal with your favorite sides, or on toasted buns with lettuce, tomato, onion, pickles, etc, if desired.
Makes 6 servings.