Grilledpepperjackjalapenoburgers Recipes

Steps:

• CAUTION: Jalapenos can be very hot. Use caution and wear rubber gloves if you have skin sensitivity. Keep hands away from face and eyes. Wash hands thoroughly with warm water and soap when finished handling peppers.
• Slice peppers from stem to tip on 1 side. Carefully squeeze ends of pepper (like a change purse) and scoop out seeds and veins with a small spoon. Stuff each pepper with shredded cheese. Cut bacon slices in half. Wrap each pepper with a piece of bacon and secure with a toothpick.
• Preheat grill. Grill peppers 3 to 5 minutes on each side or until bacon is cooked, but not crisp.
• Remove from grill and serve while hot.

Steps:

• Preheat the oven to 450 degrees F. Put a wire rack on a rimmed baking sheet.
• Combine the butter, chipotle and adobo in a small saucepan over medium heat. Cook until the butter is melted and bubbly, about 4 minutes. Set aside.
• Combine the beef, bacon, 2 teaspoons salt and 1 teaspoon pepper in a large bowl and mix together until well combined. Divide the meat into 12 balls (3 ounces each). Press a jalapeno popper into the center of one ball of meat and bring the meat up and around to completely encase the popper. Pat the meat into the flattest patty you can make while still keeping the popper completely covered. Put on the rack on the baking sheet and repeat with the remaining meat and poppers.
• Bake until the burgers are caramelized around the edges, about 15 minutes. Meanwhile brush the cut sides of the burger buns with the chipotle butter and place cut-side up on a second baking sheet. Remove the burgers from the oven and top each with a cheese slice and 2 pickled jalapeno slices. Return to the oven along with the buns and bake until the buns are hot and the cheese is melted, about 5 minutes.
• Serve the burgers on the buns topped with onion, tomato and lettuce.

Steps:

• Brush jalapenos with oil. Grill, covered, over medium heat for 3-5 minutes or until tender, turning occasionally. When cool enough to handle, finely 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 in. from heat for 6-7 minutes on each side or until a thermometer reads 160° 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 30-60 seconds or until toasted. Serve burgers on buns with lettuce, tomato and guacamole.

Steps:

• Mix all ingredients and shape into burgers.
• Grill to desired doneness.
• Top with a slice of your favorite cheese.
• We especially like provolone or swiss.
• Note: You can add oregano if you like Italian, or taco seasoning if you lie Tex-Mex!

Steps:

• Cut peppers in half.
• Use a spoon to remove the seeds and white membranes.
• Fill each half with the cheese.
• Cut the bacon slices in half so that you have 24 shorter slices.
• Wrap each cheese stuffed jalapeño with a bacon slice; secure with toothpicks if you need to or slide them on skewers.
• Grill over hot coals until the bacon is crispy and browned, turning every few minutes (stay with them and watch for flare ups from the dripping bacon fat or they will burn); grill for about 15 or 20 minutes.
• The bacon should be crisp, the jalapeño crisp tender and the cheese should be hot.

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
• Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
• Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.

Steps:

• Prepare grill for cooking on high heat.
• Mix jalapeno pepper, garlic, onion and ground beef in bowl.
• Separate beef mixture into about 7 equal bundles.
• Place a thick slice of pepper jack cheese into center of each beef bundle (about the size of a thick butter pat). Form bundles into patties.
• Brush grill grate with oil.
• Grill hamburger patties 5 minutes per side, or until desired doneness.
• Remove burgers from grill; top with more pepper jack cheese.
• Let rest on serving plate for 5 minutes.
• Serve on toasted buns with condiments of your choice.

Steps:

• On the grill or under the broiler, roast the jalapeno peppers whole, until they start to turn black. Once they are black on all sides, put into a brown paper bag, close and let sit 5 minutes. Remove from bag and peel off skin.
• Using a knife, slit open jalapenos, and take the seeds out and remove the stem. Cut jalapenos in half so you have 4 total slices of jalapeno. Set aside.
• In a bowl combine ground beef, 1 egg, ketchup, salt, garlic, and onions. You may also use any other seasonings you like in your hamburger mixture. Mix well.
• Form 8 thin patties. Take one slice of jalapeno and one slice of pepper jack cheese and place on 4 of the patties. Top each patty with remaining four patties and seal the edges together so the cheese doesn't leak out.
• Grill burgers or cook as usual until done. Your burgers will have a spicy, cheesey surprise in the middle of each one. Delicious!

Steps:

• Mix meat, Worcestershire sauce, salt, garlic powder, and pepper.
• Shape the mixture into 12 thin patties, each about 4 inches in diameter.
• Mix the cream cheese, ancho chili powder, cumin, dried onion, and minced jalapeno.
• Top 6 patties with the cheese mixture, spreading it to within 1/2-inch of the edge (if the mixture is difficult to spread, try heating in the microwave for about 15 seconds).
• Cover each patty with one of the remaining 6 patties, sealing the edges well.
• Broil or grill the patties (4 inches from the heat), turning only once if possible, until preferred doneness and cheese is melted, about 10 to 15 minutes.
• Low-carb serving: top with a bit of grated cheddar, guacamole, and enjoy!
• High-carb serving: eat with a bun and other condiments.

Steps:

• Preheat a grill to medium high. Divide the beef into four 6-ounce portions. Gather each into a ball, then gently flatten into a 4 1/2-inch-wide patty about 3/4 inch thick (be careful not to overwork the meat). Press your thumb into the center of each patty to make a 1/2-inch-deep indentation (this prevents the patties from bulging as they cook). Season the patties with salt and pepper.
• Lightly oil the grill grates. Grill the patties indentation-side up until they are marked and release easily from the grill, about 4 minutes. Flip and cook until slightly firm, 3 more minutes for medium doneness. For cheeseburgers, top each patty with 2 slices cheese during the last minute of cooking and cover to melt.
• Transfer the burgers to a plate and let rest 5 minutes so the juices redistribute. Toast the buns on the grill, 30 seconds. Serve the burgers on the buns.

Steps:

• Prepare the jalapeño poppers according to the package directions for the oven.
• Meanwhile, put the chorizo in a large nonstick skillet over medium-high heat. Cook, stirring occasionally and breaking up with a wooden spoon, until just cooked through, about 5 minutes. Remove the chorizo to a medium bowl with a slotted spoon and pour the rendered fat into a small heatproof liquid measuring cup. You should have about 1/4 cup chorizo oil; if not, top with enough olive oil to reach 1/4 cup. Reserve the skillet.
• Lay the bread slices on a cutting board and brush evenly with the chorizo oil on one side. Flip 6 slices over and top each with 3 tablespoons of the cheese. Divide the chorizo and jalapeño peppers evenly among the 6 slices and finish each with 3 more tablespoons of cheese. Close the sandwiches with the remaining 6 slices of bread, chorizo-oil-side up.
• Heat the skillet over medium-low heat. Put 2 sandwiches in the skillet and press down with a large lid. Cook until lightly browned, about 3 minutes. Flip and continue cooking, covered, until the cheese is melted and the second side is browned, about 3 minutes more. Repeat with the remaining sandwiches. Use a sharp knife to slice each sandwich in half and serve.

Steps:

• Form the ground beef into four 8-ounce patties. A quick and easy way to do this is to divide the meat into 4 piles. Place a pile on the top of a deli container lid. Take a second deli container lid and place the top of it against the meat. Press down evenly and firmly and watch as a perfect patty forms. Repeat with the remaining meat. Make an indentation in the middle of each patty with your thumb to keep the burger from shrinking as it cooks.
• Sprinkle each patty on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper. Lightly brush the grill grates with oil. Grill the patties, indentation-side up, until marked on the bottom, about 4 minutes. Flip and cook until marked and slightly firm, about 4 more minutes for medium-rare. For cheeseburgers, top with 1 slice cheese during the last minute of cooking if desired; cover the grill to melt. Remove to a plate and let rest for 5 minutes.
• While the burgers cook, place the onion slices on the grill (try to keep them together in a disk). Cook until they are golden on one side, about 4 minutes, then flip with a metal spatula and sprinkle generously with salt. Cook on the other side until the onions are lightly charred and softened through, about 4 minutes, and transfer to a plate.
• Right before serving, toast the buns cut-side down on the grill. Top the bottom bun with a burger patty and layer with grilled onion, lettuce and a slice of tomato. Spread the inside of the top of each bun with some mayonnaise, mustard and ketchup. Arrange the pickle chips on top. Flip over to top the burgers and secure with a toothpick if desired.

Steps:

• Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
• Cut the jalapeños in half lengthwise but leave the halves connected at the stem. With your finger or a pointed spoon (like a grapefruit spoon), remove the seeds and white ribs from the halves. (Wear rubber gloves, or be careful not to touch your skin after handling the chiles.)
• Put the cream cheese and Gouda in a medium bowl with a little salt; mash until combined. Fill the jalapeño halves evenly with a small spoon and press the halves back together to close. (You can fill and refrigerate the jalapeños up to a day ahead.)
• Put the jalapeños on the grill directly over the fire. Close the lid and cook, carefully turning once, until the peppers have softened and browned (it's okay if they char in spots) and the cheese has melted, 5 to 10 minutes. Transfer to a platter, sprinkle with cilantro, and serve.
• Variations:
• Honey-Orange Jalapeño Poppers: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups crumbled fresh goat cheese (6 ounces), 2 tablespoons honey, 1 tablespoon grated orange zest, and salt to taste.
• Jalapeño Poppers with Pimento Cheese and Pepper Jelly: In Step 3, fill the jalapeños with with a mixture of 1 cup grated extra-sharp cheddar cheese (4 ounces), 1/4 cup each chopped drained pimentos and mayonnaise, and a dash of Worcestershire sauce. Serve topped with a dab of pepper jelly.
• Pesto Jalapeño Poppers with Mozzarella: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups shredded mozzarella (6ounces) and 1/4 cup basil pesto. Serve the poppers topped with fresh basil leaves if you like.

Steps:

• For glaze, combine the salad dressing, lime juice and chipotle pepper in a blender; cover and process until blended. Set aside., In a large bowl, combine the egg white, tortilla chips, jalapenos and salt. Crumble chicken over mixture and mix well. Shape into four patties. Place in a greased 15x10x1-in. baking pan., Bake at 375° for 9-11 minutes on each side or until a thermometer reads 165° and juices run clear, basting occasionally with glaze., Meanwhile, in a large skillet, saute peppers and onion in oil until crisp-tender. Remove from the heat; stir in cilantro and salt., Top burgers with pepper mixture and cheese. Broil 4 in. from the heat for 2-3 minutes or until cheese is melted. Serve on buns.

Steps:

• Wash peppers. Cut a slit along one side of each pepper. Remove seeds; rinse and dry peppers. , In a skillet, cook sausage over medium heat until no longer pink; drain. Stuff peppers with sausage and wrap with bacon; secure with soaked toothpicks., Grill peppers, uncovered, turning frequently, over medium heat until tender and bacon is crisp, about 15 minutes.