Add a little heat to your burger with some little crunchy jalapeno rounds!
I know I have been talking about my pregnancy with Mason a lot in these last few weeks - no, it's not being nostalgic because he will be a year old in less than a month. It's because of the whole making these recipes in 2014...when I was pregnant with him. I decided to just go ahead and post them in order and not try and mix up the different courses and have breakfast foods and desserts thrown in there. Then I have the daunting task of working on ALL of 2015. I've only posted newer recipes from 2015 for Sunday Supper or Secret Recipe Club. :S
I have made these burgers twice since the first time I made them. I know that doesn't sound like much, but it really is for me. Now that we have our "Throwback Thursday" dinner night, we should have more of our favorites more often, but burgers and pizza fall on Fridays, even if they are throwbacks. I need to remember this recipe. NEED. TO. REMEMBER. The jalapeno crunches are the best! They were originally supposed to be strips, but I thought that rounds (like jalapeno coins) would work better on a burger.
What you need:
- 2 lb. ground beef
- Seasonings to taste: salt, pepper, garlic powder, onion powder
- Pepper jack cheese slices
- 2 jalapenos, cut into rings - you can remove seeds to your liking
- 1 cup flour
- 1 tsp. salt
- 1 cup vegetable oil, for frying
- Divide ground beef into 6 to 8 patties. Roll into a ball and then flatten between two pieces of wax paper. Season with salt, pepper, garlic, and onion powder.
- Cook burgers in your desired method - mine went straight to the cast iron! But you can grill them too. Top with pepper jack cheese in the last minute of cooking.
- Heat vegetable oil in a deep skillet or medium saucepan to about 325*.
- In a bowl, mix together flour and salt.
- Dip jalapenos into the flour. Gently pressing to coat, if need be.
- Fry jalapenos in oil until both sides are golden brown. Remove to a paper towel-lined plate to drain.
- Top burgers with jalapeno crunches and desired toppings.
Recipe from High Heels & Grills
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