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    You are in: Home / Recipes / Pepper Jack Cheeseburgers With Jalapeño-Cumin Sauce Recipe
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    Pepper Jack Cheeseburgers With Jalapeño-Cumin Sauce

    Pepper Jack Cheeseburgers With Jalapeño-Cumin Sauce. Photo by kolibri

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    NcMysteryShopper's Note:

    The classic American cheeseburger is taken to new heights with this Tex-Mex version that includes jalapeño-laced Monterey Jack cheese. Mixing the cheese right in to the burger is the secret to keeping the burgers moist even when cooked through. The burgers do have a tendency to stick to the grill so be sure to oil the grate before cooking. This recipe was adapted from the king of the grill, Steven Raichlen. Beer Recommendations: The heat from the peppers and the richness of the cheese calls for a solid ESB with a hoppy aroma and slightly sweet & citrusy tang like Young’s Special London Ale. If you are searching for a beverage that is not quite so hoppy try a dark lager like Negra Modello for a smooth finish that is sure to please all.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

    • on January 02, 2008


      YUMMY!! Very moist burgers! I did make 1 change.. I added about 1/4 cup of mayo to the cumin sauce. That really rocked. Thanks for an awesome burger recipe! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2007


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 07, 2006


      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 is definitely a keeper!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Pepper Jack Cheeseburgers With Jalapeño-Cumin Sauce

    Serving Size: 1 (282 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 636.0
    Calories from Fat 348
    Total Fat 38.6 g
    Saturated Fat 16.4 g
    Cholesterol 141.0 mg
    Sodium 503.3 mg
    Total Carbohydrate 25.9 g
    Dietary Fiber 1.5 g
    Sugars 3.9 g
    Protein 44.2 g

    The following items or measurements are not included:


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