Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound (450 g ) 80/20-ratio ground chuck
- ¼ tsp freshly-ground cumin
- ½ tsp garlic powder
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp chipotle powder
- 4 thin slices Monterey Jack cheese
- 16 ea . 1- inch buns, split in half and toasted
- Butter
Directions
Preheat an electric griddle to 350 °F .
Combine seasonings. Set aside.
Place meat out on a parchment -lined sheet pan and cover with plastic wrap . Roll out with a rolling pin until meat fills pan.
Remove entire sheet of parchment, including meat, from pan. Remove meat and cut into 16 equal patties with a pizza cutter.
Sprinkle both sides of each patty with seasoning mixture. Cook on preheated griddle 1 minute per side, putting cheese on cooked side after flipping.
Meanwhile, spread butter on each bun. Place a patty in each bun and close. Serve warm with desired condiments.