Grilled Jalapeño Cheddar Burger – Easy Step-by-Step Recipe

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while still providing creaminess.

burger buns

🥗Healthier: whole wheat buns

💰Cheaper: store-brand buns

Whole wheat buns add fiber without sacrificing taste.

Preheat the grill to 450 degrees Fahrenheit.

Blacken the jalapeños on the grill until charred, then place them in a container to steam for easier peeling.

Prepare a slaw using 2 cups of hearts of romaine, 1/2 cup of thinly sliced red onion, and 1/4 cup of bacon eggs, mixing them together.

In a bowl, combine 1 pound of brisket blend ground beef, 1/4 cup of high temp cheddar cheese, 2 tablespoons of Cotija cheese, 1 teaspoon of Worcestershire sauce, and the blackened jalapeños after peeling and seeding them.

Mix the burger patty ingredients by hand, being careful not to melt the fat in the beef.

Portion the mixture into four burger patties, weighing about 5.25 ounces each, and mold them using a canning ring.

Refrigerate the patties for 10 minutes before cooking.

Season one side of the patties with Cattleman's Grill Roadhouse steak and beef rub.

Place the patties directly on the grill grate and cook for about 5 minutes on one side.

Flip the patties when they release easily from the grill, and season the other side.

Toast brioche buns on a griddle with butter while the burgers finish cooking.

Cook the burgers until they reach an internal temperature of 150 degrees Fahrenheit, then remove from the grill.

Build the burgers by spreading bacon eggs on the bottom bun, adding the slaw, placing the jalapeño cheddar patty on top, drizzling with cheese sauce, and adding pickled jalapeños.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens