Pepper Jack Cheeseburgers with Jalapeno Cumin Sauce

3 large fresh jalapenos, seeded and coarsely chopped
1/2 cup plus 3 tbsp. coarsely chopped cilantro
3 large garlic cloves, smashed
1 tbsp.  fresh lime juice
1 tsp. cumin
2 tbsp. water
pinch of salt
1 1/2 lbs. ground grass-fed lean sirloin, at room temperature
4 oz. nonfat pepper jack cheese, shredded
Freshly ground black pepper to taste
Olive oil for brushing
4 regular multigrain or ezekiel hamburger buns (just the bottoms)
1 cup shredded romaine lettuce
4 thin tomato slices
Sliced pickled jalapenos for serving

In a blender, combine the jalapenos with 1/2 cup cilantro, garlic, lime juice, 1/2 tsp. cumin, water, and a pinch of salt.  Puree until smooth.

In a medium bowl, lightly knead the sirloin with the cheese, the remaining cilantro, and the remaining 1/2 tsp. cumin.  Loosely shape into 4 patties about 3/4 of an inch thick, and tuck any large pieces of cheese into the burgers.

Season with salt and pepper and transfer to a plate lined with plastic wrap.

Brush the grate of a hot grill with a little olive oil.  Grill the burgers for about 10 minutes, turning over once, over medium heat.  Set the burgers on the buns and top with lettuce, tomato and jalapeno slices. Serve.  Serves 4.

Per Serving:
Cal:  427, Chol:  103.5 mg, Fat: 13.9g, Sat. Fat: 4.8g, Protein: 56g, Carbs: 18g, Sodium: 714mg, Fiber: 2.8g, Sugars: 5.8g