Jalapeno And Avocado Cheeseburgers Recipes

JALAPENO AND AVOCADO CHEESEBURGERS

Steps:

• In a medium bowl gently combine just until blended, the ground chuck, red onion, parsley, jalapeno, chopped garlic, salt and pepper.
• Gently shape the mixture into 4 patties of equal size and thickness, 3/4 to 1 inch thick.
• With your knuckle or thumb, make a shallow depression about 1 inch wide in the center of each patty. (This will help the patties cook evenly and prevent them from shrinking on the grill).
• Cut the avocado in half lengthwise, remove the pit, and scoop out the inside in once piece with a spoon.
• Cut lengthwise into 1/4 inch slices.
• Heat grill for medium high heat.
• Brush the cooking grate clean.
• Rub some oil on the cooking grate to help with sticking.
• Grill the patties over direct medium high heat with the lid closed as much as possible, until cooked to medium, 10 to 12 minutes, turning once and moving around on the grill for even cooking.
• During the last minute of grilling time place a slice of cheese on each patty to melt, and grill the buns, cut side down until toasted, 20 to 30 seconds.
• Assemble the cheeseburgers with the avocado and lettuce, if using and a little mustard or other spread you like.
• NOTE: I didn't add any additional condiments to mine but some friends loaded their's with lettuce, tomatoes and pickles and loved it. Use what you like.
• Serve warm.

SOUTHWEST CHEESEBURGER WITH AVOCADO JALAPENO RELISH

Steps:

• Avocado Jalapeno Relish: In a medium bowl, mix all relish ingredients but the lime juice. Stir gently with a fork to mix. Drizzle the lime juice over all to evenly distribute. Stir gently until fully incorporated. Cover with plastic wrap and place in the fridge until ready to assemble the burgers.
• Cumin Garlic Mayo: In a small bowl, mix the mayo, cumin and garlic. Cover and refrigerate until ready to use.
• Southwest Burgers: In a large bowl, crumble the beef apart and spread out across the width of the bowl. Add the onion and patty seasonings by sprinkling over the beef to evenly distribute. Mix gently with your hands, careful to not overwork the meat. Form into 6 patties.
• To cook the patties, heat the grill or grill pan to medium high. Place the patties on the grates and cook for 5 minutes. Flip and grill another 4 minutes. Add the cheese slices and allow to melt, about 1 minute. (This cooking time was done on a gas grill for medium- medium well. Use a meat thermometer for your desired temperature. Your cooking time will vary if the patties have been refrigerated.).
• Place the buns cut-side down on the grill until slightly toasted, about 1 minute. Keep a close watch, they can burn quickly.
• To assemble, spread the mayo mixture on the bottom bun, about 1 heaping tablespoon. Place 2 or 3 pieces of lettuce as desired. Place the burgers on top, then the sliced tomato. Spoon on two generous tablespoons of relish. Add red onion if desired. Place top bun. Repeat for remaining burgers.

JALAPENO-GARLIC-ONION CHEESEBURGERS

Steps:

• Preheat grill for high heat.
• Mix jalapeno pepper, garlic, onion, and ground beef in a medium bowl. Form into four patties.
• Brush grill grate with oil. Grill hamburger patties 5 minutes per side, or until well done. Top with pepperjack cheese, and serve on buns.

CREAM CHEESE JALAPENO HAMBURGERS

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.

JALAPEñO-STUFFED CHEESEBURGERS AND GUAC

Steps:

• Heat grill to medium-high heat.
• Chop 1 pepper; mix with avocados, 2 Tbsp. onions, cilantro, mayo and 1/3 of the garlic. Refrigerate until ready to use.
• Cut each of the remaining peppers into 6 slices. Mix meat, remaining onions and garlic just until blended; shape into 16 (3-inch) patties. Place 3 pepper slices on center of each of 8 patties; cover with second patty. Press edges together to seal.
• Grill 5 min. on each side or until done (160ºF), topping burgers with Singles and toasting buns, cut sides down, on the grill for the last minute.
• Fill buns with burgers and guacamole.