Ingredients
- pound ground beef
- (4 ounce) can diced green chilies, drained
- teaspoon beef bouillon granules
- slices Monterey Jack cheese
Instructions
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Step 1
Preheat your grill to high heat while you prepare the patties. In a medium bowl, combine the ground beef, drained green chilies, and beef bouillon granules. I like to mix gently with my hands just until everything is evenly distributed—overworking can make the burgers tough. Shape the mixture into four equal patties, pressing a slight indent in the center of each to prevent puffing during grilling. Lightly oil the grill grates to avoid sticking. Place the patties on the hot grill and cook for about 5 minutes on the first side. Flip carefully using a spatula and grill for 4–5 minutes on the other side, or until they reach your desired doneness. About 2 minutes before they’re done, top each patty with a slice of Monterey Jack cheese and close the grill lid to help it melt beautifully. Once the cheese is bubbly and the burgers are cooked through, transfer them to a plate. Let them rest a minute before serving so the juices settle. You can enjoy these patties on their own or wrapped in lettuce for a keto-friendly bun.