From Haley’s kitchen
Jalapeño - Cheddar Burger
The secret to a juicy burger with melted cheese in every bite is folding a slice of cheddar into the center of the patty before you cook it. Making a little thumbprint in the flattened patty also keeps it from puffing up and shrinking as it hits the heat, so your burger stays a perfect, even thickness.
Jalapeño - Cheddar Burger
Yield: 4 peoplePrep: 10mCook: 10mTotal: 20m
Gather
Ingredients
Jalapeño Cheddar Burger
- 1 pound 80lean/20fat Ground Beef
- 1 head butterhead lettuce
- 4 slices sharp cheddar cheese
- jalapeno peppers from the jar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons worcestershire sauce
- sliced tomatoes
- dill pickles
Special Sauce
- 1/2 cup mayonaise
- 2 tablespoons dijon mustard
- 2 tablespoons ketchup
- 2 teaspoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon salt
Let’s cook
Steps
- Make special sauce. In a bowl whisk all of the sauce ingredients until well combined and smooth.
- Make the burgers. In a medium bowl, combine the ground beef, salt, pepper, jalapeño slices to taste, worcestershire sauce with a fork until well combined. Split into 4 parts to make 4 patties. Press into a flat disk. Fold 1 slice of cheddar into a square and place in the center of the patty.
- Roll the patty into a ball to cover the cheese.
- Gently press the patty back out into a disk, making a thumb print in the center to prevent shrinking.
- Heat an iron skillet over medium heat. Drizzle olive oil in skillet and cook patties until reached an internal temperature of at least 160 degrees. Once cooked, remove to a plate to rest for 2-3 minutes.
- Make your burger bag. Grab a small paper sack and roll it almost all of the way down.
- Build your burger. Grab 1-2 medium-large sized lettuce leaves and place burger in the center. Top with desired toppings, tomato, pickles, etc... and drizzle with special sauce. Wrap and place in bag! ENJOY!
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