So I’ve been less than cheery the last few weeks. Time to get proactive and kick myself back into gear. And one of the things that has always helped my mood is cooking. Love playing with flavors and techniques, different recipes. Chopping and mixing is almost meditative for me.
But I’m not much in the mood for blogging about food these days. My plan, if you’re up for it, is to mix some old favorites with some new recipes and start up our recipe exchanges again. Believe it or not, I have four weeks already planned out and ready to go, all summer grilling. As long as you don’t mind revisiting some old favorites. Starting with tonight’s stuffed burger menu.
I make these all the time because they really are easy and a great way to have a cheeseburger without losing half the cheese to the grill. And the sweet potato cajun fries are the perfect sweet, spicy combo. Grill some peaches, pears or plums and dinner is done. Enjoy.
On the board tonight:
- Jalapeno-Cheddar Stuffed Burgers
- Kaiser Rolls
- Cajun Sweet Potato Fries (recipe here)
- Grilled Sweet Corn (pull husks back, clean off silk, wash, pull husks up & grill-yum!)
Jalapeno-Cheddar Stuffed Burgers
Ingredients for each burger:
- 4 oz ground beef
- salt, pepper
- 1/4 to 1/2 tsp crushed garlic (opt)
- 1 oz sharp cheddar, sliced thin
- 2 or more slices of pickled jalapenos
Mix salt, pepper and garlic into the ground beef. Form two, 2-oz patties. Place jalapenos on one burger, cheese on the other.
Place the two sides together and seal the edges completely. Gently flatten the burger, but be careful because you don’t want the cheese busting out of the center.
The key to grilling or frying these is low and slow. Medium heat seals them and allows the cheese to melt without drying the burger out. I flipped at the 5-minute mark, but depending on the heat, 3-4 minutes may be enough to flip. They’re thin, so the beef cooks quickly, but you want to make sure the cheese melts. I would say a minimum of 4 minutes per side.
If the cheese starts to leak out, flip and flip again as needed. DON’T press down on these burgers while you grill, you WILL have a cheesy mess.
Now the warning. Did I say WARNING? Yes I did. You’ll need to rest these burgers to let the cheese cool a bit. Otherwise, you could be biting into a scalding cheese center. You’ve been WARNED.
That’s the basics, now let your imagination run wild.
Now it’s your turn. Do you have a favorite burger recipe? What about favorite burger toppings?
Any good vegetarian grilling recipes? I’m fond of black bean burgers. I have a good recipe here. (I think someone here gave it to me).
Hit the comments with your recipes, questions and ideas.