Recipe - Chili Brie In Sourdough

1 pound Ground beef
1 md Ripe tomato, seeded and cut
into 1/4" dice
One half cup Pitted black olives, chopped
1 teaspoon Finely minced garlic
One half teaspoon Dijonstyle mustard
1 tablespoon Chili powder
One fourth teaspoon Dried basil
One fourth teaspoon Dried oregano
Finely grated zest of 1
lemon
2 tablespoon Chopped fresh dill or
parsley
Salt to taste
Freshly ground black pepper,
to taste
4 Toasted hamburger buns
1/3 cup Sour cream, for garnish(opt)
3 Scallions (3" of green left
on), thinly cut or sliced up (for
garnish), (opt)

While gorund turkey and ground lamb give new excitement to burgers,
beef is still the meat of choice for Chili Burgers. (Use a light
touch when mixing beef with other ingredients. If you overmix, the
burgers will be too dense in texture.) Fresh lemon zest and dill add
a bright flavor to the robust chili spices. Garnishes are optional,
but it's fun to serve burgers with all of your favorite chili
toppings.

1. Prepare hot coals for grilling.

2. Place beef in a bowl and mix well with the tomato, olives, garlic,
mustard, chili powder, basil, oregano, lemon zest and dill. Season to
taste with salt and pepper. Gently form the mixture into 4 patties.

3. Grill the burgers over hot coals, 3" from heat, for about 4
minutes per side for rare meat.

4. Serve immediately on buns. If desired, top with sour cream, cut or sliced up
scallions and grated Monterey Jack cheese.

Per serving (with sour cream, scallions and cheese garnishes): 401
calories, 17 grams fat, 110 milligrams cholesterol.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip