By NcMysteryShopper on January 25, 2006
Photo by kolibri
Photo by kolibri
"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."
Serving Size: 1 (289 g)
Servings Per Recipe: 4
"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! :)"
"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!!"
"Absolutely delicious. I served these on a Jalapeno/Cheddar Burger roll from my bakery. Outstanding burger."
"The Bomb! I used Serranos instead of Jalapenos and left the seeds in for more kick. I don't get Jalapeno Jack cheese here so I used shredded Gouda with de Arbol chile flakes. Will make it again for sure. "
"First time ever I wish I had more than five stars to give... this burger is to die for. A stroke of genious to put cheese in the burger itself, makes it so moist and flavourful. I'll be making this again... soon, and again and again. Thank you so much Cheryl!"