Smokin' Chili Pepper Cheeseburgers

2 cups hickory chips 1/3 cup finely chopped green onion, including the green portion3 tablespoons nonfat plain yogurt2 tablespoons finely chopped jalapeño pepper, including the seeds (see note) 1/2 teaspoon fresh ground black pepper2 pounds 92 percent lean ground beef4 jalapeño peppers, sliced 1/16-inch thick6 ounces reduced-fat cheddar cheese, coarsely grated8 kaiser rolls, split and toastedLeaf lettuceSliced ripe tomatoAt least 1 hour before needed, soak hickory chips in enough warm water to cover.At least 30 minutes before needed, begin to start charcoal on the grill.In a medium bowl whisk together the onion, yogurt, chopped jalapeño and black pepper. With clean hands mix in ground beef and cheese; mix well but do not over-handle. Shape the mixture into eight, 4-ounce patties, about 3/4-inch thick. Press the jalapeno slices into each side of the burgers.When the coals are hot, drain the hickory chips and distribute evenly over the hot coals. Place the grill rack over the coals and place the burgers on the grill rack directly over the coals. Cover and grill 10 minutes, turning once or until the center of the burger registers 150 degrees on an instant-read thermometer.Serve the burgers on the rolls with the lettuce and tomato.Serves eight.Nutrition values per serving: 358 calories (38.6 percent from fat), 15.4 g fat (4.9 g saturated fat), 30.5 g protein, 22.3 g carbohydrate, 90 mg cholesterol, 507 mg sodium.LeanTips: Leaving out the cheese reduces the calories of each burger to 298 (35 percent from fat) and reduces the fat to 11.6 grams (2.6 g saturated fat). Using leaner ground turkey will, of course, reduce the fat and calories even more. Wear food service gloves when handling hot peppers.