Sunnys Easy On Your Body And Lean Jalapeno Burger Recipes

Steps:

• Line a small baking sheet or plate with parchment paper. Portion the nacho cheese dip into 6 equal portions using a small ice cream scoop and place onto the prepared baking sheet. Freeze for at least 4 hours, or you can do this step the day before and freeze overnight.
• When ready to make the burgers, preheat a grill or grill pan to medium high.
• Add the beef into a large bowl and sprinkle on the chiles, sambal, 2 teaspoons salt and a few hefty grinds of black pepper. Gently mix with your less dominate hand until just combined. Divide the mixture into 6 equal portions. Take 1 portion and flatten slightly. Add 1 portion of the frozen nacho cheese to the center of the patty and wrap the edges up and around, pinching to cover. Repeat with the remaining portions.
• Add the burgers to the grill over direct heat and cook until the burgers easily release from the grill, about 4 minutes. Then, gently flip and cook the burgers on the other side just 2 minutes more. Transfer the burgers to a serving platter and allow to cool slightly while grilling the buns.
• Brush the cut side of each bun with some of the melted butter. Grill the buns buttered-side down until golden and toasted.
• Sprinkle the avocado slices with the lime juice and a sprinkle of salt. In a large bowl, whisk together the hot sauce with the confectioners' sugar until dissolved, then add the lettuce and toss to coat.
• Build the burgers by starting with a bottom bun, then add a slice of pepper Jack cheese, a burger, avocado slices, a mound of dressed lettuce and a top bun. Repeat with the remaining ingredients.

Steps:

• For the grill: Preheat the grill to 400 degrees F or a cast-iron pan over medium-high heat.
• Crumble the beef into a large bowl. Add the salt, seasoning blend and some pepper. Mix the beef mixture gently with your hands so as to not overmix. Just fold the ground beef, don't mush or squeeze the ingredients into the beef. Form 4 patties.
• Place the patties and the jalapenos over the direct heat of the grill or into the cast-iron pan. Cook the patties on one side until the meat is seared and releases easily from the grill grates or pan, 3 to 4 minutes. Flip the patties and rotate the jalapenos to get them charred on both sides. Cook until desired doneness on the beef, 3 to 4 more minutes for medium-rare to medium.
• For the toppings: Top the burgers with the cheese and transfer to a plate or sheet pan. Cover with aluminum foil for about 5 minutes. Meanwhile, remove the charred jalapenos and chop. Spread over the cheese on the burgers.
• Squeeze mustard on both the top and bottom buns if desired. Build the burgers by topping the bottom buns with the cheeseburgers, jalapenos, a pile of red onions, a pile of lettuce and the top buns. Serve.

Steps:

• Roast the mushrooms: Preheat the oven to 375 degrees F. Line a baking sheet with nonstick aluminum foil.
• In a large bowl, add the mushrooms, a generous drizzle of oil, Italian seasoning, paprika and red chile flakes and toss to coat. Spread the mushrooms out on the lined baking sheet. Bake until they shrink a bit and the moisture looks mostly wicked away, 25 to 30 minutes. Remove and lightly season with salt. Allow to cool a bit on the sheet, then transfer to a bowl.
• Make the patties: In a large bowl, add the beef in chunks and sprinkle with the salt and plenty of pepper. With your less dominant hand, fold and mix the burger with your fingers stretched open like a pitchfork. Mix until just combined. Divide into 4 equal parts and make a ball out of each. Flatten to a size just a bit wider in circumference than your buns.
• Fit a baking sheet with a rack and set aside. In a cast-iron pan or griddle on medium heat, add a bit of oil, then the patties. Cook, flipping once, until desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to the baking sheet and top each with two slices of cheese. Tent with aluminum foil or cover with an upside-down metal baking dish for about 5 minutes.
• Make the onion rings: Preheat the oven to 200 degrees F. Pour 2 inches of peanut oil in a tall pot and heat on medium-high heat until the temperature registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a rack and set aside.
• In a large bowl, whisk together 2 cups of the flour, the smoked paprika and a nice pinch of salt. Whisk in the beer until the mixture resembles a thick pancake batter. Drink the remaining beer. In a separate bowl, add and separate the rings of onion, then dust them with the remaining 1/2 cup flour, tossing with your hands to ensure that they are all coated.
• Working in small batches so as to not overcrowd the pot, dunk the flour-coated onions into the batter, then directly into the oil. Fry until golden brown, 3 to 5 minutes. Transfer the onion rings to the wire rack and keep warm in the oven. Continue to fry the onion rings, allowing the oil to return to 350 degrees F before adding more.
• Assemble burgers: Place a patty on each bun bottom, then add some mushrooms, 2 to 3 onion rings and drizzle of your favorite barbecue sauce. Top with the bun tops.

Steps:

• Place the patties on a tray in one layer. Mix the salt, pepper, cumin, garlic and onion powders and paprika in a small bowl. Sprinkle on both sides of the patties and rest at room temperature for 2 hours.
• Heat a grill to medium-high heat.
• Add the patties to the grill and cook to desired doneness, flipping once.
• Meanwhile, whisk together the cheese sauce and sriracha seasoning in a small saucepot. Heat over medium-low heat, stirring frequently, until fully combined and hot.
• Lay down some lettuce leaves on the bottom buns, then top with the patties, onion slices, fried jalapenos and finally the cheese sauce. Top with the top buns and serve.