Jalapeno Popper Hamburgers

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  1. #1
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    Jalapeno Popper Hamburgers

    We make these from time to time and they are pretty good.

    We don't make the sliders though.Just big ol burgers


    3 large jalapeņo peppers
    1 Fresno chili pepper, sliced into 1/8-1/4-inch slices
    1 tablespoon extra virgin olive oil (EVOO) or vegetable oil, plus more for drizzling
    8 ounces cream cheese, softened
    2 tablespoons yellow onion, grated
    1 large clove garlic, grated or minced
    Salt and pepper
    1/2 teaspoon cumin
    1/4 cup fresh cilantro leaves (a small handful), finely chopped
    2 pounds coarse ground beef sirloin or chuck
    12 2-inch x 2-inch slices of sharp yellow cheddar or smoked yellow cheddar cheese
    12 slider rolls, such as 3-inch brioche rolls or cornmeal-topped dinner rolls, split



    Pre-heat a griddle or grill to medium-high heat.

    Cut the tops off the jalapeņo peppers and, using an apple corer or fork handle, scoop out the seeds and slice into 1/8-1/4-inch rings.

    Place a small skillet over medium-high heat with one turn of the pan of EVOO. Add the jalapeņo peppers and Fresno chili pepper to the pan and toss for a couple minutes to char the edges of the peppers. The peppers should remain tender-crisp.

    While the peppers are cooking, in a small mixing bowl, combine the softened cream cheese with the onion, garlic, salt and pepper, cumin and cilantro. Set aside.

    Season the meat with salt and pepper and form twelve, 2-3-inch slider-size patties, thinner at the center and thicker at edges for even cooking. Drizzle the patties with EVOO, then cook on a hot griddle or grill for 2-3 minutes. Flip the patties and top with a spoonful of the cream cheese mixture, setting the mixture in place with a slice of cheese. Cook for 2-3 minutes more with the grill top down or tent the patties with foil to melt the cheddar over the small mound of cream cheese.

    Serve the sliders on rolls topped with the charred hot pepper slices.

  2. #2
    Senior Member ruskinredneck's Avatar
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    Drooling!

  3. #3
    Moderator Flash's Avatar
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    Sounds good. Normally I would think Jalapeno and HEAT !!! But I know thru doing some many of my ABT's that removing the steams and seeds, then cooking the pepper, really can bring down the heat level quite a bit. Have you ever tried leaving some of the seeds in?

    And what is a Fresno Chili Pepper?


    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield

  4. #4
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    I just use serrano's and Jalapenos with the seeds left in for more heat. Between the seeds and the serranos mine are pretty spicy. I have never tried Habeneros this way. I bet that would kick it up a little

  5. #5
    Moderator Flash's Avatar
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    Had a friend make ABT's out of Habs...........never again !!!


    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield

  6. #6
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    Sounds delicious.
    I need to try this soon.
    Thanks, Don

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