INGREDIENTS: Toasted Cheesy Jalapeno Buns 4 hamburger buns 1 large jalapeno sliced and seeded 8 slices cheddar cheese the thicker the chee...
INGREDIENTS:
Toasted Cheesy Jalapeno Buns
4 hamburger buns
1 large jalapeno sliced and seeded
8 slices cheddar cheese the thicker the cheesier
Hamburger Patties
1 1/2 pounds ground chuck (80/20) may sub ground beef
1 large egg
1/4 cup panko bread crumbs
1 shallot minced
2 garlic cloves minced
1 tablespoon Worcestershire sauce
1 tsp EACH dried oregano, salt
1/2 tsp EACH smoked paprika, ground cumin, pepper
Easy BBQ Mayo
1/3 cup mayonnaise
3 tablespoons of your favorite barbecue sauce
Toppings:
lettuce
Tomatoes
pickles
red onion
avocado
HOW TO MAKE IT:
Mix the mayonnaise and barbecue sauce in a small bowl. Refrigerate until ready to use.
Add egg to a large bowl and whisk. Combine the rest of the “Hamburger Patties” ingredients in the bowl and mix just until combined. Form into 4 equal patties then make a 1/2″ indentation in the middle of each patty with your thumb or measuring spoon (this will help the burgers cook evenly). Time permitting, refrigerate for 15 minutes (cold patties stay intact better).
Stove Top
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Once hot, add the patties and cook until brown and slightly charred on one side, about 3-5 minutes, flip, reduce heat to medium and cover. Cook an additional 2-5 minutes, depending on how rare you like your burger.
Grill:
Grease grill and heat over medium-high heat. Once hot, add patties and cover. Cook until brown and slightly charred on one side, about 4-6 minutes. Flip burgers (but do not press down), and cook an additional 4-6 minutes, or to the desired doneness. Remove to a plate and tent with foil and let rest 5 minutes.
Toasted Cheesy Jalapeno Buns:
Meanwhile, lay the hamburger buns (both tops and bottoms) on a baking sheet.
Top all of the buns with cheese, then top ONLY the bottoms with jalapenos – 3-5 slices, depending on your “heat” preference. Broil until cheese is melted and golden. Remove to a plate and tent with foil and let rest 5 minutes.
