WARM-TOMATO RELISH:

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

CHILE CHEESEBURGERS:

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
1/4 teaspoon salt
1/2 teaspoon pepper
4 lettuce leaves (optional)
4 hamburger buns, toasted

For Warm-Tomato Relish: Combine the tomatoes, sugar, cornstarch and cumin in a small saucepan. Bring to a boil. Cook and stir for 3 to 4 minutes or until mixture thickens. Remove from the heat; stir in the vinegar. Keep warm.

For Chile Cheeseburgers: Combine the chiles, cheese and olives in a small bowl; set aside.

Combine the beef, salt and pepper in a separate bowl, mix lightly but thoroughly. Shape beef into 8 (4-inch) thick patties. Place 1/4 cup of the chile-cheese mixture in the center of 4 of the patties. Place one of the remaining patties on top of the mixture-topped patties. Press the edges tightly together to seal.

Grill the patties over medium-hot coals for 8 to 10 minutes or until the burgers are cooked to the desired doneness, turning once. The internal temperature of the patties should be 160°F. Place one burger on each of four lettuce-lined, bun halves, if desired.

Spoon about 1/4 cup of the warm-tomato relish mixture on each burger; top with remaining bun halves and serve.

Submitted by: Canned Food Fan