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Stuffed Chile Cheeseburger With Warm-Tomato Relish

A spicy twist on the All-American favorite, this burger has it all: tomatoes, olives, lettuce, chiles, Cheddar cheese and beef. Made with lycopene-rich canned diced tomatoes, this flavorful relish is quick and easy!

Recipe by Canned Food Alliance
american, dinner, nut free, main-dish, labor day, memorial day


  • 1 can (14 1/2 ounces) diced tomatoes, no-salt added, drained
  • 1/4 cup sugar 1 teaspoon cornstarch
  • 1/2 teaspoon ground cumin
  • 1 tablespoon balsamic vinegar
  • 1 can (4 ounces) diced, mild green chiles, drained
  • 1/2 cup shredded, reduced-fat Cheddar cheese
  • 1/4 cup canned, sliced black olives, drained
  • 1 1/2 pounds lean ground beef
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 4 lettuce leaves (optional)
  • 4 hamburger buns, toasted


  1. Combine the tomatoes, sugar, cornstarch and cumin in a small saucepan.
  2. Bring to a boil.
  3. Cook and stir for 3 to 4 minutes or until mixture thickens.
  4. Remove from the heat; stir in the vinegar.
  5. Keep warm.
  6. Combine the chiles, cheese and olives in a small bowl; set aside.
  7. Combine the beef, pepper and salt in a separate bowl, mix lightly but thoroughly.
  8. Shape beef into 8 (4-inch) thick patties.
  9. Place 1/4 cup of the chile-cheese mixture in the center of 4 of the patties.
  10. Place one of the remaining patties on top of the mixture-topped patties.
  11. Press the edges tightly together to seal.
  12. Grill the patties over medium-hot coals for 8 to 10 minutes or until the burgers are cooked to the desired doneness, turning once.
  13. The internal temperature of the patties should be 160°F.
  14. Place one burger on each of four lettuce-lined, if desired, bun halves.
  15. Spoon about 1/4 cup of the warm-tomato relish mixture on each burger; top with remaining bun halves and serve.