Sunnys Easy On Your Body And Lean Jalapeno Burger Recipes

JALAPENO LENTIL BURGERS

Steps:

• Combine water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer for 15 minutes. Add carrots, onion, jalapeno pepper, and garlic to lentils; cook until lentils are tender, about 15 minutes more. Remove saucepan from heat and slightly cool lentil mixture.
• Preheat oven to 400 degrees F (200 degrees C). Grease an oven-proof wire rack.
• Mix bread crumbs, eggs, olive oil, salt, and Italian seasoning in a bowl; add lentil mixture and stir until well combined. Form mixture into 6 to 8 patties and place on the prepared wire rack; refrigerate for 15 minutes.
• Place wire rack with patties onto a baking sheet.
• Bake in the preheated oven until burgers are firm, about 20 minutes.

SUNNY'S DIABLO DIABLO DIABLO BURGER

Steps:

• Line a small baking sheet or plate with parchment paper. Portion the nacho cheese dip into 6 equal portions using a small ice cream scoop and place onto the prepared baking sheet. Freeze for at least 4 hours, or you can do this step the day before and freeze overnight.
• When ready to make the burgers, preheat a grill or grill pan to medium high.
• Add the beef into a large bowl and sprinkle on the chiles, sambal, 2 teaspoons salt and a few hefty grinds of black pepper. Gently mix with your less dominate hand until just combined. Divide the mixture into 6 equal portions. Take 1 portion and flatten slightly. Add 1 portion of the frozen nacho cheese to the center of the patty and wrap the edges up and around, pinching to cover. Repeat with the remaining portions.
• Add the burgers to the grill over direct heat and cook until the burgers easily release from the grill, about 4 minutes. Then, gently flip and cook the burgers on the other side just 2 minutes more. Transfer the burgers to a serving platter and allow to cool slightly while grilling the buns.
• Brush the cut side of each bun with some of the melted butter. Grill the buns buttered-side down until golden and toasted.
• Sprinkle the avocado slices with the lime juice and a sprinkle of salt. In a large bowl, whisk together the hot sauce with the confectioners' sugar until dissolved, then add the lettuce and toss to coat.
• Build the burgers by starting with a bottom bun, then add a slice of pepper Jack cheese, a burger, avocado slices, a mound of dressed lettuce and a top bun. Repeat with the remaining ingredients.

SUNNY'S MAUI LUAU BURGER

Steps:

• In a large bowl, combine the pork, parsley, salt, garlic, 1/4 cup of the barbecue sauce and some pepper. Gently mix, then separate into 4 balls and rest at room temperature for 1 hour.
• In a shallow dish, add the pineapple rings in one layer, then on each ring, add 4 slices of onion. Brush the tops with the remaining 1/4 cup barbecue sauce. Pour beer in the side of the dish up to the level of the pineapple. Rest at room temperature for 1 hour.
• Heat an outdoor grill to medium high for direct and indirect heat (to cook on a griddle, see Cook's Note). Press the burgers into patties slightly larger than the buns. Place the burgers over the direct heat and cook on one side for 6 to 8 minutes. Flip to the indirect heat side of the grill and cook until the internal temperature reads 155 degrees F. Remove from the grill and lightly tent the burgers with loose-fitting aluminum foil for 5 minutes.
• Meanwhile, shake the excess marinade off the pineapples and onions. Grill the pineapple rings on one side until charred and easily released to be flipped; grill on the other side until grill marked. Using a grill pan, cook the onions until tender and charred, about 15 minutes. Let rest for 5 minutes.
• Brush the outside of the buns with the butter and place them on the grill buttered-side down. Grill until toasted but still shiny, 1 to 2 minutes. Build each burger starting with a bottom bun, a patty, a pineapple ring, some onions, a handful of plantain chips and a top bun.

SUNNY'S SIZZLING SUMMER BURGER

Steps:

• Place the patties on a tray in one layer. Mix the salt, pepper, cumin, garlic and onion powders and paprika in a small bowl. Sprinkle on both sides of the patties and rest at room temperature for 2 hours.
• Heat a grill to medium-high heat.
• Add the patties to the grill and cook to desired doneness, flipping once.
• Meanwhile, whisk together the cheese sauce and sriracha seasoning in a small saucepot. Heat over medium-low heat, stirring frequently, until fully combined and hot.
• Lay down some lettuce leaves on the bottom buns, then top with the patties, onion slices, fried jalapenos and finally the cheese sauce. Top with the top buns and serve.

LATIN BURGERS WITH CARAMELIZED ONION & JALAPENO RELISH

Steps:

• To make the Latin Burgers:.
• In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs.
• Form the burgers into 6 patties without pressing them too much or they can become tough.
• Line a baking pan with waxed paper and put the burgers side-by-side in a single layer.
• Cover and refrigerate for at least 30 minutes.
• This will help the burgers hold together.
• If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.
• To make the Caramelized Onion and Jalapeno Relish:.
• Heat the olive oil in a heavy skillet over medium-low heat.
• Add the onions and season with salt and pepper.
• Add the jalapeno chiles and the brown sugar.
• Saute for 15 minutes or until the onion and the chiles are caramelized and soft.
• Set aside.
• To make the Red Pepper Mayonnaise:.
• Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper.
• Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth.
• NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.
• To cook the Latin Burgers:.
• Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side.
• In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt.
• If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
• To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls.
• Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

JALAPENO BURGER - SONIC COPYCAT

Steps:

• Shape the ground beef into a thin circle the same diameter as the bun. Cover the patty with wax paper and freeze it.
• When you're ready to prepare the burger, preheat a large skillet over medium heat.
• Spray some butter spray or spread a thin layer of melted butter on the faces of the top and bottom bun. Lightly brown the faces of the bun in the skillet, then remove them and set them aside.
• Grill the beef patty in the skillet, and lightly sprinkle it with salt and pepper. Cook the beef for 3 to 4 minutes per side until done.
• As the patty cooks, build the burger by first spreading the mustard over the face of the bottom bun.
• Arrange the jalapeno slices on the mustard.
• Arrange the lettuce on the sandwich next.
• When the beef is ready, stack it on top of the other condiments, and top off the sandwich with the top bun. If you'd like the sandwich hotter, microwave it on high for 10 to 15 seconds.

"LITTLE KICK" JALAPENO BURGERS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into six patties., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until a thermometer reads 165° and juices run clear. , Top with cheese; cover and grill 1-2 minutes longer or until cheese is melted. Serve on rolls with salsa, sour cream and lettuce.

JALAPENO CHEDDAR BURGERS

Steps:

• Finely chop the red onions and jalapenos. Add all of the ingredients to a bowl and mix well. Form hamburger patties and grill like normal.