Southwestern Chicken Burgers

Here's a lean cheeseburger sure to please even avid beef lovers. Jalapeno chiles, cilantro and lime give these thick, juicy patties plenty of kick--and because the burgers are topped with roasted bell pepper, they don't need much melted cheese to satisfy.

Yields:	4 servings
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Heat broiler. Line broiler pan with foil.

Place bell pepper on pan and broil 5 inches from heat for 15 minutes, turning once halfway through, until evenly charred.

Wrap pepper in foil and let stand until cool; 15 minutes.

Peel, seed and cut pepper into 4 pieces; set aside.

Meanwhile, combine chicken, bread crumbs, cilantro, and shallots.

Shape into four 1/2-inch-thick patties; transfer to a plate.

Cover patties and refrigerate until firm, about 10 minutes.

Broil patties 15 minutes, turning once halfway through.

Top each patty with a piece of roasted pepper; divide cheese and sprinkle over tops.

Broil patties 1 minute more, until cheese is bubbly. Place burgers on bottom halves of rolls; top with remaining halves.

Garnish with salsa, tortilla chips and lime wedges, if desired.

Recipe works very well and is easy. Eggplant turns out tasty and crispy. Amount of thyme is missing from recipe. I used 1/4 teaspoon.

Reviewed by mama-n-em