Summer, the time for grilling. The season always seems to turn on my grillin’ bug. As the weather warms, I tend to cook outside much more often. My grill runs about 4 days a week on average in the summertime. This year, thanks to some frozen jalapenos from a neighbor, I thought I would try my hand at some grilled jalapeno burgers. These juicy, meaty delights come with a little south-of-the-border flair and panache.
- Ground Beef
- Worcestershire Sauce
- Onion Powder
- Garlic Pepper Hi-Mountain Jerky Seasoning
- Pepper Jack Cheese
The Kitchen Experiment:
- Season ground beef fairly heavily with the garlic pepper seasoning and onion powder. Add cumin and salt a little more sparingly (I don’t like a lot of salt and the garlic pepper seasoning has some in it already). I diced one jalapeno finely and added a couple shakes of Worcestershire sauce.
- Fold the ingredients into the meat, don’t “mix” it, try to handle it as little as possible. The more you handle the meat the tougher you risk your burgers being. Make decent sized patties, but depress the center of them with your thumb (this keeps your burgers from swelling in the center).
- Heat your grill to about 450 degrees. Place your patties on the grill, leaving some space around each patty. Close the lid and leave for five to ten minutes.
- Flip the burgers once they look done enough for you. I prefer my burgers well done but you may have different tastes. Just remember, ground beef poses a high risk for illness if not cooked to above 160 degrees F.
- Continue cooking until cooked through.
- Top each patty with a slice of pepper jack cheese and let sit on the grill (with the lid open) until the cheese begins to melt.
- Remove your burgers from grill and place directly on a toasted sesame bun.
- Top with your favorite toppings and sauce. Crisp iceberg lettuce and a nice zesty ketchup goes well on them.
Tips and Tricks for Your Burgers
- Top your jalapeno burgers with a little fresh cilantro and mild salsa for a real kick.
- Mix half ground beef with half ground pork or turkey to increase the flavor combination.
- Use a meat thermometer to ensure your burgers are cooked to perfection.
- Never put burgers on a grill that is below 300 degrees, you risk them drying out before cooking thoroughly.
- Keep your grill lid closed as much as possible to hold in heat and reduce flare-ups.