This is my son's favorite burger. The meat is seasoned, and there are chopped jalapeno peppers all throughout, with a pocket of melted cheddar inside as well as on top of the burger. Now, I know that burger purists detest having bread crumbs in their burger mix... it's something they equate to a lowly meatloaf. I understand. I think if you cook your burgers to rare or medium, they are juicy enough on their own, and bread crumbs aren't needed in the recipe. However, our family likes our burgers cooked to medium well, and my husband liked his well-done. So to avoid hockey-puck burgers, I add some bread crumbs and water to the mix. It really makes a difference in keeping the burger moist while not having it pink on the inside. So I give you the recipe as I made it here, but if you can't handle the bread crumbs, by all means, leave them out.
- 1 lb. 80 or 85% ground beef
- 2 Tbsp. pickled jalapeno peppers, chopped
- 2 cloves of garlic, minced OR 1/4 tsp. garlic powder
- 2 Tbsp. Worcestershire sauce
- 1/4 tsp. salt
- 1/4 Cup dry bread crumbs AND 2 Tbsp. water (*optional - recommended if you cook your burgers past medium-well)
- 6 slices of cheddar cheese, divided
- 4 sturdy hamburger rolls, toasted
Then take the other half of that portion, form it into a patty, and place it on top of the cheese. Pinch the ends of the two patties together:
Repeat this process with the remaining 3 portions of meat. You should have 4 burgers total. Cook on a pre-heated outdoor grill over medium heat, until desired doneness. I cooked ours in a skillet on the stovetop, over medium heat, for about 2 - 3 minutes on each side, covering with a lid for 1 minute each side, to help them cook through. The last 30 seconds of cooking, place a slice of cheddar on top of the burger and allow to melt. During this time, toast the buns so they are nice and hot for your burgers. Serve immediately. Enjoy.....