Jalapenos are one of my most favorite of food items. So of course I had to find a way to incorporate them in to a cheeseburger as well. If you love jalapeno poppers then this burger recipe is for you. There are a few steps, but this recipe is gluten free so its great for all.
1.5-2 lbs. Ground Beef (not too lean)
1/2 Yellow Onion, finely minced
1/4 C Fresh Cilantro, finely diced
3 Slices Bacon, diced small
3 T Masa Flour
2 tsp. Cumin
2 tsp. Paprika
1 1/4 tsp. Ancho Chili Powder (regular is fine)
Garlic Salt and Fresh Ground Black Pepper to taste
Thin Sliced Pepper Jack Cheese
Hamburger Buns (use GF if needed)
3 T Butter, melted
1 tsp. Taco Seasoning (Use GF if needed)
Onion, Lettuce, Tomato for serving
4 oz. Cream Cheese, softened
1/3 C Shredded Colby-Jack Cheese
1 Large Jalapeno, diced small (remove seeds for milder taste)
1/4 tsp. Cumin
1/4 tsp. Salt
-In bowl, with hand mixer combine all filling ingredients together, ensure well blended. Set aside.
-In another bowl, combine all ingredients except butter, taco seasoning, buns and pepperjack. Ensure well mixed.
-Divide meat into 4 equal balls, then divide each ball into 2 more balls. Flatten each ball, don’t make too flat. Spread filling on to one of flattened balls, be sure to leave some space along edge to seal. Top with second flattened ball. Seal edges. Do this for all meat and filling.
-Heat grill, cook each burger 14-17 minutes, flipping once half way through cooking time. Top with cheese the last 5 minutes. Remove from grill and allow to rest 5-7 minutes prior to serving. Mix melted butter and taco seasoning together. Spread onto inside of bun (top and bottom halves), place on grill while burgers are cooking until golden brown. Enjoy!