Pepper Jack Cheeseburgers with Jalapeno-Cumin Sauce Recipe

Name: Pepper Jack Cheeseburgers with Jalapeno-Cumin Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large fresh jalapenos, seeded and coarsely chopped; 1/2 cup plus 3 tablespoons coarsely chopped cilantro; 3 large garlic cloves, smashed; 2 tablespoons fresh lime juice; 2 tablespoons water; 1 teaspoon ground cumin; Kosher salt; 1 1/2 pounds ground sirloin, at room temperature; 4 ounces Pepper Jack cheese, shredded (about 1 cup); Freshly ground pepper; 4 hamburger buns; Olive oil, for brushing; About 1/4 cup mayonnaise; 1 cup shredded iceberg lettuce; 4 thin tomato slices; Pickled sliced jalapenos, for serving

Servings: persons

3 large fresh jalapenos, seeded and coarsely chopped
1/2 cup plus 3 tablespoons coarsely chopped cilantro
3 large garlic cloves, smashed
2 tablespoons fresh lime juice
2 tablespoons water
1 teaspoon ground cumin
Kosher salt
1 1/2 pounds ground sirloin, at room temperature
4 ounces Pepper Jack cheese, shredded (about 1 cup)
Freshly ground pepper
4 hamburger buns
Olive oil, for brushing
About 1/4 cup mayonnaise
1 cup shredded iceberg lettuce
4 thin tomato slices
Pickled sliced jalapenos, for serving

1
In a blender, combine the fresh jalapenos with 1/2 cup of the cilantro, the garlic, lime juice, water, 1/2 teaspoon of the ground cumin and a generous pinch of salt.
2
Puree the jalapeno-cumin sauce until smooth.
3
In a medium bowl, lightly knead the sirloin with the Pepper Jack cheese, the remaining 3 tablespoons of cilantro and 1/2 teaspoon of cumin.
4
Loosely shape into 4 patties about 3/4 inch thick; tuck any large pieces of cheese into the burgers.
5
Season very generously with salt and pepper and transfer to a plate lined with plastic wrap.
6
Brush the cut sides of the buns with olive oil.
7
Light a grill.
8
When the fire is medium hot, brush the grate with olive oil.
9
Grill the cheeseburgers for about 10 minutes, turning once, for medium meat.
10
Move the cheeseburgers away from the heat and grill the cut sides of the buns until they are toasted, about 1 minute.
11
Spread a thin layer of mayonnaise on the cut sides of the buns.
12
Set the cheeseburgers on the bottom halves and top with the lettuce, tomato and pickled jalapenos.
13
Spoon some of the jalapeno sauce on the burgers, top with the buns and serve right away, passing the remaining sauce on the side.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 large fresh jalapenos, seeded and coarsely chopped, 1/2 cup plus 3 tablespoons coarsely chopped cilantro, 3 large garlic cloves, smashed, 2 tablespoons fresh lime juice, and more.

Yes, Pepper Jack Cheeseburgers with Jalapeno-Cumin Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper Jack Cheeseburgers with Jalapeno-Cumin Sauce

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