Wine Varietal: Pinot Grigio
2 1/4 lb Ground round (85/15)
2 tsp salt
1tsp black pepper
1 Tbs Chili Powder
1/2 tsp each cumin, onion power, and garlic powder
6 oz shredded 2% Velveta cheese
6 oz shredded Sharp Cheddar cheese
4 oz 1/3 less fat cream cheese
1 small vidalia onion, sliced thick
2 vine ripe tomatoes, quartered
2 whole Jalapenos
2 Tbs olive oil
1/2 tsp each salt and pepper
5 corn tortillas
1/2 tsp salt
1/2 cup canola oil
6 Arnold multi-grain Sandwich Thins
Combine 2 tsp salt, 1 tsp pepper,Chili powder, cumin, onion power, and garlic powder in a small bowl.
spread out ground round and distribute season mixture throughout meat and divide into 6 equal portions (about 3/4 lb each)flatten into patties. combine shredded cheddar, velveta, and cream cheese and divide into 6 equal portions flatten into patties.
Heat grill to about 400 degrees.
coat onions, jalepenos, and tomatoes with the 2 tbs olive oil and place on grill for approx. 5-7 minutes turning once. remove from grill. skin the jalapenos, remove seeds and mince, then chop tomatoes and onions and place all 3 ingredients in a bowl and add 1/2 tsp salt and pepper and set aside (this is to make a grilled salsa). Next, heat canola oil in small skillet on grill and cut the tortillas in half and then into strips
fry the strips in the oil until they are firm, remove from oil and sprinkle with 1/2 tsp salt, set aside. remove pan from grill.
Make sure that the grill is at 375-400 degrees and place the burgers on the grill for about 5-7 minutes each side with the lid closed. then place cheese patties on top of burger and close lid for about 3-5 minutes (until cheese starts to soften and melt). remove burgers from grill and place the sandwich thins on grill to toast the inside of the bun, about 3 minutes.
place the burger on the bun, top with salsa mixture and then with tortilla strips and serve.