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For the jalapeno cream sauce: Mix together cream cheese, mayo, jalapeno, garlic powder, chili powder, and salt together until well combined.
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Set aside.
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The mixture should be at room temperature when youre ready to serve!
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For the crispy fried onions: Place sliced onions in a small baking pan (mine was 8 x 11) and pour buttermilk over them.After all the onions are fully submerged in buttermilk, let them soak at room temperature for 30 minutes to 1 hour.
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In a medium-sized bowl, mix together flour and salt.
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Set aside.
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In a medium-sized sauce pan, pour in about 2 inches worth of vegetable oil.
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Heat oil to 350 degrees F.
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Working in small batches, dunk some of the soaked onions in the flour mixture, and tap the side of the bowl to get off excess flour.
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You can use tongs or your fingers.
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(Tip: Always have baking soda on hand when using oil in case of a flare-up.)
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Carefully place small batches of flour coated onions in the oil using tongs (the oil will bubble and rise) and cook until golden brown (this will take a few minutes), use a slotted spoon to break them up.
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Once golden, using a slotted spoon, remove the onions from the oil and place on a paper-towel-lined plate.
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Repeat with remaining onions (see note).
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For the pepper Jack stuffed burger: Divide = ground beef into about 1/2-inch thick patties (see notes).
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Place 1 to 1 1/2 ounces cubed pepper jack cheese on one of the patties with room around the edges.
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Top with 1 of the non-cheese patties.
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Holding the burger in your hand, pinch together the seams.
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Its really important that the burger is completely sealed.
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Check the top, bottom, and sides of the burger for cracks.
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If you see any cracks, make sure to pinch the seams together.
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Repeat with remaining burgers.
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Preheat grill to medium/medium high heat (about 450 degrees F).
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Lightly oil the grates and place the 4 burgers on the grill.
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Close the lid and cook the burgers, flipping once until desired doneness is reached, about 810 minutes per side (see notes).
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In the last 30 seconds, top each burger with a slice of pepper jack cheese.
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Dont forget to close the lid again, so the cheese can melt.
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Remove from heat.
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To assemble: Smother the bottom bun with the jalapeno cream sauce.
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Top with burger, a handful of crispy fried onions, a leaf of lettuce, a tomato slice, and the top bun.
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Serve immediately and enjoy!
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Notes: 1.
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Keep an eye on your oil temperature.
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If its too hot, the onions will burn; if its too cold, the onions wont get crispy.
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2.
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Keep in mind: the thicker the patty, the longer its going to take to cook.
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Our burgers were extremely thick, so it took about 20 minutes total to cook.
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If you flatten your burgers more, less time will be required.
