A craving turned blog post, and let me tell you, it was YUMMY!
Joe fired up the grill tonight for one of my crazy ideas. Let me start by telling you all that I had intended this month long project to be written ahead of time, with all the posts pretyped, and just set up everyday to be posted. Well today that idea got scraped! I had been reading and issue of Taste of Home cooking magazine last night and they has a small article on stuffed burgers. It looked amazing and it got in the back of my mind. Today we had been running around all day and nothing sounded good for lunch but stuffed burgers, so in we went to Giant Eagle. A pound of ground meat, a block of cream cheese, and a jalapeno later, we had dinner.
We prepared ours simply, but I will also include the recipe from Taste of Home. We chopped the japapeno, mixed it into half cream cheese, and put a small amount of it between two thin patties of beef to make hamburgers. Dressed with garden romaine, salsa, and a fresh grind of salt, they were awesome. Fresh and hot off the grill, the cream cheese was hot and melted, almost like a sauce against the meat, aiding in keeping the burgers moist. We used leftover salsa from Chipotle, but I think our homemade salsa would have been better or even a black bean salsa. Even without, they were YUMMY!
Here is the recipe from Taste of Home
Jalapeno Popper Burgers
3 jalapenos, halved lengthwise and seeded
1 tsp olive oil
6 bacon strips, cooked and crumbled
1 pkg(3oz) cream cheese, softened
2 garlic cloves, minced
1 tsp salt
1 tsp lemon pepper seasoning
1/2 tsp pepper
1/4 tsp paprika
2 pounds ground beef
4 slices pepper Jack cheese
4 hamburger buns, split
4 lettuce leaves
1 large tomato, sliced
3/4 cup guacamole
Brush jalapenos with oil. Grill, covered, over medium heat for 3-5 minutes ot until tender, turning occasionally. When cool enough to handle, fienly chop. In a small bowl, combine the bacon, cream cheese, and jalapeno until blended. In a large bowl, combine the garlic, salt, lemon-pepper, pepper and paprika. Crumble beef over mixture and mix well. Shape into 8 thin patties. Spoon bacon mixture onto center of 4 patties; top with remaining patties and press edges firmly to seal. Grill burgers, covered, over medium heat or broil 4 inches from heat for 6-7 minutes on each side or until a meat thermometer reads 160 degrees F and juices run clear. Top with pepper Jack cheese. Cover and cook 1-2 minutes longer or until cheese is melted. Grill buns cut side down over medium heat for 30-40 seconds or until toasted. Serve burgers on buns with lettuce, tomato and guacamole. Serves 4.