Ingredients
-
3
-
1/2
-
3
-
3
-
2
-
2
-
1
-
-
1 1/2
-
1
-
-
4
-
-
2 - 3
-
1/4
Directions
Pepper Jack Cheeseburgers With Jalapeo-Cumin Sauce,The classic American cheeseburger is taken to new heights with this Tex-Mex version that includes jalapeo-laced Monterey Jack cheese. Mixing the cheese right in to the burger is the secret to keeping the burgers moist even when cooked through. The burgers do have a tendency to stick to the grill so be sure to oil the grate before cooking. This recipe was adapted from the king of the grill, Steven Raichlen. Beer Recommendations: The heat from the peppers and the richness of the cheese calls for a solid ESB with a hoppy aroma and slightly sweet & citrusy tang like Youngs Special London Ale. If you are searching for a beverage that is not quite so hoppy try a dark lager like Negra Modello for a smooth finish that is sure to please all.,I’m not sure if all the tricks will work with these burgers due to the cheese in em but when cooking burgers if u stab the patties real good all over & all the way thru em with a fork or knife whe they’re on a plate or any solid surface (if using a frying pan do it after u have the patties in the pan) it will prevent the air pockets that cause burgers to swell up & the burger patties will keep their flat pre cooked shape. Also ive known of ppl putting an ice cube inside their patties to help lock in moisture & prevent the middle from cooking faster than they want it to when grilling or frying burgers. ive not tried the ice trick but im sure u can find it online. I think it was on a food network show. also the less u work or handle the meat when forming the patties, the more tender they will b when theyre done cooking
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Steps
|
1
Done
|
Using a Food Processor or Blender, Combine Fresh Jalapeos With 1/2 Cup Cilantro, Garlic, Lime Juice, Water, 1/2 Teaspoon of Cumin and a Pinch of Salt. Process the Jalapeo-Cumin Sauce Until Pureed and Smooth. |
|
2
Done
|
Place Sirloin, Shredded Cheese, Remaining Cilantro and Cumin in a Bowl and Gently Knead Until Just Combined. Loosely Shape Into 4 Equal Burgers, Poking Any Stray Strands of Cheese Back Into the Pattie. |
|
3
Done
|
Season Generously With Salt and Pepper and Place on a Plate Lined With Saran Wrap. Lightly Brush the Insides of the Buns With Olive Oil. |
|
4
Done
|
Light a Grill and Brush Oil on the Grate to Keep the Cheeseburgers from Sticking. Grill the Cheeseburgers For About 8-10 Minutes, Turning Once, For Medium Meat. Remove the Cheeseburgers from Direct Heat and Grill the Buns (cut Side Down) Until They Are Toasted. |
|
5
Done
|
Spread a Thin Layer of Mayonnaise on Bottoms and Tops of Buns. Set the Cheeseburgers on the Bottom Halves and Top With the Lettuce, Tomato and Pickled Jalapeos. Spoon the Jalapeo Sauce on the Burgers, Top With the Buns and Serve Immediately. Serve Remaining Sauce in a Small Dish on the Side. |
