Eric Peterson shares his Pete’s ‘Hooah’ Double Stuff Burger

We’re grilling with Red Gold this morning and spotlighting the burger entry, “Pete’s ‘Hooah’ Double Stuffed Burger!” It’s the recipe that made a former U.S. Army Paratrooper, Drill Sergeant, IU ROTC instructor from Clayton, Indiana, a finalist in the Red Gold Summer Grilling contest!

Here’s the recipe!PETE’S “HOOAH” DOUBLE STUFFED BURGERMAKES 4 SERVINGSPREPARATION TIME: 20 MINUTES t COOKING TIME: 20 MINUTES

2              pounds Laura’s Lean Ground Beef

1              (14.5 ounce) can RED GOLD® Petite Diced Tomatoes, drained

1              jalapeno pepper, ribs and seeds remove, chopped

2              garlic cloves, minced

½             teaspoon cumin

Salt and black pepper to taste

3              green onions, sliced thin

1              teaspoon vinegar

4              ounces Gruyere or cheddar cheese, chopped

4              buns of choice

• Divide the ground beef into 8 thin patties. Make an indentation in the center of each patty.
• In a small bowl combine diced tomatoes, jalapeno pepper, garlic, cumin, salt, black pepper, green onions and vinegar. Set aside to rest and let flavors blend.
• Place on a medium high grill and cook on both sides until the cheese is melted and running out.   Serve on a toasted bun of your choice
• Fill the center of 4 burgers with the tomato mixture and cheese; divided equally between the 4 burgers. Place the last 4 burgers on top and pinch the edges to seal the mixture in the center

For more recipes, visit www.redgoldtomatoes.com.

SEGMENT IS SPONSORED BY RED GOLD