Smoked Cheddar Jalapeño Burgers (Print version)
Juicy grilled beef burgers with fresh jalapeños, smoked cheddar, and a quick smoky burger sauce.
# Ingredients:
For the burgers
01 -
1 1/2 lb (680 g) 80/20 ground chuck
02 -
2 fresh jalapeños, seeded and finely minced
03 -
1 tablespoon Worcestershire sauce
04 -
1 teaspoon kosher salt
05 -
1/2 teaspoon black pepper
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
4 slices smoked cheddar cheese
09 -
1 tablespoon neutral oil, for the grill grates
For the smoky burger sauce
10 -
1/3 cup (75 g) mayonnaise
11 -
1 tablespoon ketchup
12 -
1 teaspoon yellow mustard
13 -
1 teaspoon pickle juice
14 -
1/4 teaspoon smoked paprika
For serving
15 -
4 burger buns, split and toasted
16 -
4 lettuce leaves
17 -
1 large tomato, sliced
18 -
Pickle slices, optional
19 -
Thin jalapeño slices, optional
# Instructions:
01 -
Stir together the mayonnaise, ketchup, mustard, pickle juice, and smoked paprika. Refrigerate while you make the burgers.
02 -
In a wide bowl, gently combine the ground chuck, minced jalapeños, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Stop mixing as soon as the seasonings are evenly distributed.
03 -
Divide the mixture into 4 equal patties, about 3/4 inch thick. Press a shallow dimple into the center of each patty. Chill for 10 minutes while the grill heats.
04 -
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates so the patties release cleanly.
05 -
Grill the patties for 4-5 minutes on the first side. Flip once and cook for 3-4 minutes more, until the center reaches 160°F on an instant-read thermometer.
06 -
Top each patty with a slice of smoked cheddar during the last minute of cooking. Close the grill lid briefly, just until the cheese softens and melts.
07 -
Spread the smoky sauce on the toasted buns. Add lettuce, tomato, a cheeseburger patty, pickles, and extra jalapeño slices if desired. Serve hot.
# Good to know:
01 -
Best served right after grilling while the cheese is melted.
02 -
For milder burgers, use one jalapeño and remove all seeds and ribs.
03 -
Use an instant-read thermometer for the most accurate doneness check.