Jalapeno Cheddar Stuffed BurgersAngie McGowan
I usually just stick to ordinary burgers. Nothing could make a burger better to me than a little salt and pepper and grilling them over a charcoal fire. Even though I may change up the toppings, I usually always make my burgers the same way. Every once in a while though, I’m inspired to turn away from the obvious, ordinary cooking methods. The other night, while watching television, we saw a commercial for Burger King’s new Jalapeno Cheddar Stuffed Burgers. My husband turned to me and said, “You have to make those, they could be so good.”
So yesterday, I got all the goodies and made these for dinner. I used my nonstick Cuisinart griddler/panini press to cook these. Cleanup was a breeze. I made a couple well done and the cheese got nice and crunchy on the outside, but I think the best ones were cooked to medium. The cheese didn’t ooze out as much, and they were so good.
I highly recommend using a nonstick pan though, the cheese will probably ooze a little during cooking, and this will make cleanup much easier.
Jalapeno Cheddar Stuffed Burgers
2 lbs Ground beef, chuck, round, or sirloin (I used sirloin)
4 oz cheddar cheese, chopped in small cubes
2 jalapenos, chopped fine
salt and pepper to taste
lettuce, tomato and onion
rolls, I used the Pepperidge Farm Deli Flats (low calorie thin rolls)
1. Preheat a skillet, drizzle with olive oil and saute chopped jalapenos until softened. Let cool. Combine ground meat, chopped cheddar cheese and chopped sauteed jalapenos. Form into burgers. Salt and pepper each side.
2. Preheat nonstick grill or skillet. MAKE SURE TO USE NONSTICK FOR EASY CLEANUP. Grill until desired doneness. These burgers are best medium. Cooking them longer causes more of the cheese to ooze out, which is also good if you like crispy cheese. The crispy cheese will coat the burgers.