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Grilled Nacho Cheeseburgers

Fire up the grill and get ready for a zesty burger taste. You won’t wait long; these burgers take only minutes to cook.

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 (8) 3 Reviews
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  • Prep Time 5 min
  • Total Time 15 min
  • Servings 8

Ingredients

8
frozen lean ground beef patties
1/2
to 1 teaspoon garlic pepper
1/2
cup mild or spicy nacho cheese sauce
8
green onions, sliced
8
hamburger buns, split and toasted

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat coals or gas grill for direct heat.
  • 2 Sprinkle 1 side of each frozen ground beef patty with garlic pepper.
  • 3 Cover and grill patties, pepper side up, 4 to 5 inches from medium heat about 10 minutes for medium doneness, turning once. During last minute of grilling, spoon 1 tablespoon cheese sauce onto each patty; spread slightly. Cover and grill until cheese sauce begins to melt.
  • 4 Sprinkle with onions. Serve on buns.

EXPERT TIPS

Expert Tips

Pass sour cream, salsa and jalapeños in place of the more traditional mayo, ketchup and pickles.

A slice of red onion or tomato can replace the sliced green onion.

Don’t feel like grilling? To broil, set oven control to broil. Place patties on rack in broiler pan; sprinkle with garlic pepper. Broil with tops about 3 inches from heat about 5 minutes on each side for medium, turning once, until no longer pink in center and juice is clear. Continue as directed.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
180 ),
% Daily Value
Total Fat
20 g
20 %
(Saturated Fat
8 g,
8 %
),
Cholesterol
70 mg
70 %;
Sodium
380 mg
380 %;
Total Carbohydrate
24 g
24 %
(Dietary Fiber
2 g
2 %
),
Protein
26 g
26 %
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
10%;
Iron
20%;
Exchanges:
1 1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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