Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free hamburger buns in this dish. Check pre-shredded cheese for flour or modified food starch (best to shred your own).


"Not that long ago the idea of making a burger with jalapenos on it would have been rejected because of its limited appeal. But things have changed dramatically in a fairly short time. Salsa is America's favorite condiment, surpassing ketchup several years ago now." -Brad Haley, Marketing Executive at Carl's Jr.

The refrigerator light goes on...

These burgers are really delicious. The key to their success is the creaminess that the roasted poblano brings to the burgers. Yes, they do bring a fair amount of spiciness, and poblanos do vary in their spiciness, so if you don't like too much spice you can leave out the jalapeño peppers.

The recipe calls for making them in the oven which is great for cleanup. You can make them on the top of the stove using a skillet but I love using a pancake griddle to make burgers. That is, after all, the way most burgers are made in restaurants. The griddle lets you control the heat perfectly and it is so much easier to flip the burgers.


Southwestern Cheeseburgers

Servings: 2 | Serving size: 1 burger

Cooking Time: 60 Minutes

This recipe can easily be multiplied. The pre-cooked burgers keep well for about 24 hours in the fridge. The pre-formed, uncooked burgers will freeze well. Thaw overnight in the refrigerator before cooking. See instructions in photos.

Serve with Cole Slaw or Parsnip French Fries or Cilantro Lime Slaw or Jicama Slaw

Southwestern Cheeseburgers, a recipe for healthy burgers from Dr. Gourmet


  • 1 small poblano pepper
  • 1/2 small jalapeño pepper (finely minced)
  • 1 medium shallot (minced)
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp. smoked paprika
  • 1/8 tsp salt
  • 1/8 tsp fresh ground black pepper
  • 1/4 cup cilantro leaves (coarsely chopped)
  • 6 ounces 95% lean ground beef
  • 1 ounce reduced-fat Monterey Jack cheese (shredded)
  • 2 whole wheat or gluten-free hamburger buns

Preheat the oven to 375°F.

Place the poblano peppers in the oven.

Roast for about 25 - 30 minutes. Turn once or twice.

Remove the peppers from the oven and place in a paper bag to cool.

When they are cool, the skins will slip off easily.

Remove the seeds and dice the peppers.

Mince the jalapeno pepper and add to a medium mixing bowl.

Add the diced peppers, shallot, cumin, chili powder, paprika salt, black pepper, cilantro leaves and ground beef.

Mix together until well blended.

Let stand at least 20 minutes in the refrigerator.

Place a large skillet or grill pan in the oven and preheat the oven to 400° F.

While the oven is preheating, form the beef mixture into four burgers.

When the pan is hot place the burgers in to sear.

Return the pan to the oven. Cook for about 5 minutes on the first side, then turn.

Cook for about 3 minutes on the other side for rare and longer for medium-rare or medium.

Just before the burgers are done, top them with the grated cheese and return to the oven to allow the cheese to melt.

Place the cooked burgers on the buns and serve.

Alternatively, these burgers can be cooked well on the grill. Timing will be similar.

Nutrition Facts

Serving size: 1 burger

Servings: 2

Amount Per Serving

Calories 310 Calories from Fat 81
  % Daily Value
Total Fat 9g 12%
    Saturated Fat 4g 20%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 65mg 21%
Sodium 530mg 23%
Total Carbohydrates 26g 10%
    Dietary Fiber 4g 15%
    Sugars 4g
Protein 22g
Vitamin A 4% Vitamin C 7%
Calcium 9% Iron 21%
Vitamin K 8mcg Potassium 400mg