Pepper Jack Cheeseburgers With Jalapeño-Cumin Sauce
photo by kolibri
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 3 large fresh jalapenos or 3 large fresh serrano peppers, seeded and coarsely chopped
- 118.29 ml fresh cilantro, plus
- 44.37 ml coarsely chopped fresh cilantro
- 3 large garlic cloves, smashed
- 29.58 ml fresh lime juice
- 29.58 ml water
- 4.92 ml ground cumin
- kosher salt
- 680.38 g ground sirloin, room temperature
- 236.59 ml shredded monterey jack pepper cheese, shredded
- fresh ground pepper
- 4 hamburger buns or 4 onion topped buns
- olive oil, for brushing
- 29.58-44.37 ml mayonnaise
- 0 236.59 ml shredded iceberg lettuce or 4 slice tomatoes, thinly sliced
- sliced pickled jalapeno pepper, for serving
directions
- Using a food processor or blender, combine fresh jalapeños with 1/2 cup cilantro, garlic, lime juice, water, 1/2 teaspoon of cumin and a pinch of salt. Process the jalapeño-cumin sauce until pureed and smooth.
- 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.
- 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.
- 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.
- 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 jalapeños. Spoon the jalapeño sauce on the burgers, top with the buns and serve immediately. Serve remaining sauce in a small dish on the side.
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Reviews
-
Deliciously moist burgers zapped with flavor! I loved the cilantro and jack cheese inside the burger (although the boys still wanted more on top too). At the last moment I noticed my jalapeno pepper was looking a bit funky, so I decided to try some Tobasco Chipotle Pepper sauce in place of it.Everyone said Great, Great, Great! Thanks NCMS, for sharing a great recipe!
-
Excellent cheeseburgers!! We loved the pepper jack cheese and cilantro in the meat. It really kicked the flavor up a notch. I have a couple of lightweights in my family, and they refused to try the jalapeno-cumin sauce. The rest of us loved it. Cilantro and cumin are two of my favorite seasonings, so I knew it was going to be good. Thank you for sharing this wonderful recipe...it is definitely a keeper!!
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Tweaks
-
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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