Stuffed Chile Cheeseburger With Warm-Tomato Relish

A spicy twist on the All-American favorite, this burger has it all: tomatoes, olives, lettuce, chiles, Cheddar cheese and beef.

• Ready In: 45 mins
• Serves: 4

Ingredients

• Warm-Tomato Relish

• 1 (14 1/2ounce) can diced tomatoes, no-salt added, drained
• 1⁄4 cup sugar
• 1  teaspoon cornstarch
• 1⁄2 teaspoon ground cumin
• 1  tablespoon  balsamic vinegar

• Chile Cheeseburgers

• 1 (4 ounce) can  diced mild green chilies, drained
• 1⁄2 cup  shredded reduced-fat Cheddar cheese
• 1⁄4 cup  canned sliced black olives, drained
• 1 1⁄2 lbs lean ground beef
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 4  lettuce leaves (optional)
• 4  hamburger buns, toasted

Directions

1. For Warm-Tomato Relish:.
2. Combine the tomatoes, sugar, cornstarch and cumin in a small saucepan. Bring to a boil. Cook and stir for 3 to 4 minutes or until mixture thickens. Remove from the heat; stir in the vinegar. Keep warm.
3. For Chile Cheeseburgers:.
4. Combine the chiles, cheese and olives in a small bowl; set aside.
5. Combine the beef, salt and pepper in a separate bowl, mix lightly but thoroughly. Shape beef into 8 (4-inch) thick patties. Place 1/4 cup of the chile-cheese mixture in the center of 4 of the patties. Place one of the remaining patties on top of the mixture-topped patties. Press the edges tightly together to seal.
6. Grill the patties over medium-hot coals for 8 to 10 minutes or until the burgers are cooked to the desired doneness, turning once. The internal temperature of the patties should be 160°F Place one burger on each of four lettuce-lined, bun halves, if desired.
7. Spoon about 1/4 cup of the warm-tomato relish mixture on each burger; top with remaining bun halves and serve.