Bacon Jalapeno Burgers With Chipotle Mayonnaise Recipes

CHEDDAR JALAPENO CHICKEN BURGERS WITH GUACAMOLE

Cheddar Jalapeno Chicken Burgers with Guacamole image

My husband and I are down for anything with guacamole, so it's no wonder that we love these smoking-hot burgers! They're perfect for a quick weeknight meal or a backyard barbecue! -Gaby Dalkin, Los Angeles, California

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 4 burgers.

Number Of Ingredients 13

Ingredients

1/2 cup finely chopped onion
1/3 cup finely shredded cheddar cheese
1/4 cup minced fresh cilantro
2 garlic cloves, minced
2 teaspoons finely chopped jalapeno pepper
1 teaspoon ground cumin
1 teaspoon paprika
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1-1/2 pounds ground chicken
4 hamburger buns, split
1/2 cup guacamole
Optional toppings: sliced red onion, lettuce leaves, salsa and sour cream

Steps:

In a large bowl, combine the first nine ingredients. Add chicken; mix lightly but thoroughly. Shape into four 3/4-in. thick patties. , Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat 7-8 minutes on each side or until a thermometer reads 165°. Serve on buns with guacamole and additional toppings as desired.

Nutrition Facts :

BACON JALAPENO BURGERS WITH CHIPOTLE MAYONNAISE

Bacon Jalapeno Burgers With Chipotle Mayonnaise image

Make and share this Bacon Jalapeno Burgers With Chipotle Mayonnaise recipe from Food.com.

Provided by gailanng

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup mayonnaise
1 -2 chipotle pepper
2 teaspoons adobo sauce
1 1/3 lbs ground beef, of choice (85/15 good but I like leaner)
salt and pepper
1/4 teaspoon garlic powder
4 red onion rings
4 slices colby-monterey jack cheese
8 slices crispy cooked bacon
16 -20 pickled jalapeno peppers
4 hamburger buns (or grilled) or 4 crusty rolls, toasted (or grilled)
lettuce

Steps:

For the Chipotle Mayonnaise:.
Mix together ingredients until combined.
For the Burgers:.
Divide the ground beef into four 1/3 pound burgers. With a light hand, shape into patties. Season both sides with a salt, pepper and garlic powder. Set aside until ready to grill. May, also, be pan fried.
Heat grill (or pan) to medium - medium-high heat and grill for a 4-7 minutes on each side until desired doneness. During the last minute of cooking , add a slice of cheese over each burger and close cover until cheese begins to melt. While the burgers are cooking, add the onion slices and allow them to char a bit on each side and begin to soften. Remove burger and onions from grill and allow to rest for 2-3 minutes before serving.
Place a burger on each toasted bun bottom, topping with 2 slices of bacon and 4-5 jalapeno slices. Slather some of the chipotle mayo on the top bun and place a grilled onion round on top. Add lettuce, if so desired, and top with the top half of the bun.

JALAPENO, AVOCADO AND BACON BURGERS

Jalapeno, Avocado and Bacon Burgers image

A recipe from Rachael Ray. This is a burger from Bar Annie resraurant in Houston. It's a half-pound patty. So feel free to do small patties ;)

Provided by Boomette

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 jalapeno chiles
6 slices bacon
3 lbs ground chuck
salt and pepper
1/2 cup feta or 1/2 cup goat cheese
1/2 cup mayonnaise
1/4 cup buttermilk
2 tablespoons extra virgin olive oil
2 avocados, pitted and thinly sliced
1 bunch cilantro, chopped
1/2 onion, thinly sliced
6 hamburger buns, split

Steps:

Preheat a grill to medium and place a cast-iron skillet on top. Add the chiles and cook until softened and the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover and let cool slightly. Remove and discard the stems, skin and seeds; finely chop the chiles.
Meanwhile, cook the bacon in the skillet until crisp. Discard all but 1 tablespoon of bacon fat; chop the bacon.
In a large bowl, combine the chopped bacon, the reserved bacon fat, the beef and half of the chiles. Form into 6 patties; season with salt and pepper.
In a medium bowl, combine the queso fresco, mayonnaise, buttermilk, 1 tablespoon olive oil and the remaining chiles. Season with salt and pepper, cover and refrigerate.
In another bowl, toss the avocados, cilantro, onion and remaining 1 tablespoon olive oil; set aside.
Grill the burgers, flipping once, for about 10 minutes for medium-rare. Just before the burgers are finished cooking, grill the buns until toasted, about 1 minute. Place a burger on each bun bottom, top with some of the avocado salad, drizzle with some of the queso fresco dressing and set a bun top in place.

Nutrition Facts : Calories 910, Fat 65.2, SaturatedFat 20.2, Cholesterol 167.4, Sodium 559.7, Carbohydrate 34.1, Fiber 6.1, Sugar 5.9, Protein 46.6

CREAM CHEESE JALAPENO HAMBURGERS

Cream Cheese Jalapeno Hamburgers image

These are the BEST burgers I've ever had. My mother made a version of these and I changed it a little....instead of Jalapeno peppers you can add ANYTHING or just do the cream cheese...trust me...you're family and/or guests will BEG for the recipe!

Provided by Noelle C

Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes

Time 35m

Yield 8

Number Of Ingredients 4

Ingredients

2 cups seeded and chopped jalapeno pepper
2 (8 ounce) packages cream cheese, softened
2 pounds ground beef
8 hamburger buns, split

Steps:

Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese.
Divide the ground beef into 16 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with the remaining patties, pressing the edges together to seal.
Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.

Nutrition Facts : Calories 526.1 calories, Carbohydrate 24.4 g, Cholesterol 130.4 mg, Fat 35.2 g, Fiber 1.8 g, Protein 27.2 g, SaturatedFat 18.1 g, Sodium 472.1 mg, Sugar 0.8 g

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