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Tuesday, August 6, 2013

Pepper Jack Cheeseburgers with Jalapeño-Cumin Relish

When my grandma was visiting and suggested burgers for dinner, she didn’t know what she was getting herself into. That is, not until I pulled out the food processor and started throwing in ingredients for the cilantro jalapeño topping. She stood nearby and watched, commenting, “You should think our burgers are really boring!”

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Life of a food blogger, am I right? Don’t get me wrong. Sometimes you can’t beat a classic, no frills cheeseburger. But then there’s also a time and a place for a unique version such as this, topped with pepper jack cheese and the aforementioned spicy topping. The burgers themselves were seasoned enough that even the less adventurous eaters who ate their burgers sans accoutrements raved about them.

Make these while grilling season is still in full swing!

Two Years Ago: Meaty Bolognese Sauce

Pepper Jack Cheeseburgers with Jalapeño-Cumin Relish

-3 large fresh jalapeños, seeded and coarsely chopped
-1/2 cup plus 3 tbsp cilantro, coarsely chopped
-3 large garlic cloves, smashed
-2 tbsp fresh-squeezed lime juice
-2 tbsp water
-1 1/2 tsp ground cumin, divided
-1 1/2 lbs lean ground beef
-1 tsp garlic powder
-pinch chile powder
-4 slices pepper jack cheese
-4 hamburger buns
-4 tomato slices

1. To make the relish, combine the jalapeños, 1/2 cup cilantro, garlic, lime juice, water, 1/2 tsp cumin, and a pinch of salt. Pulse until only a little chunky.
2. In a large bowl, combine the ground beef, additional 3 tbsp cilantro, remaining cumin, garlic powder, chile powder, and a pinch of salt. Shape into 4 patties about 3/4 of an inch thick. Season with salt and pepper.
3. Grill burgers until desired level of doneness. A few minutes before meat is done cooking, place a slice of cheese on each patty.
4. Place cooked burgers on buns with tomato slices and relish. Serve immediately.