Burgers are just about the only thing I make without a recipe. That’s because it is really hard to mess up a burger, in my opinion. They are so versatile, you can make them barbecue, plain, stuffed, or you can even use Mexican spices and green chiles for a fiesta! Tonight I decided to spice things up a bit and stuffed our burgers with cheddar and jalapeños.
We used organic beef tonight because that is what we could find in the store, but we usually use turkey. Turkey burgers are our faves! But, all they had was Foster Farms and we don’t do that. Anyway, on to the “recipe”:
Start by putting your meat in a bowl and adding ground pepper, Worcestershire sauce, and some garlic salt. I’d say about a tsp of each. Mix it all up really good with your hands. Divide your meat mixture in to two or four sections, depending on how many burgers you are making with a pound of burger (should any burger ever be smaller than 1/4 lb? I don’t think so.). Take one chunk of the meat and patty it like a normal burger. Then jab your thumb in the center of the patty, but don’t stick it all the way through.You should have a nice, deep bowl in the center of the patty. Fill this bowl with two slices of cheddar cheese and diced pieces of fresh jalapeño (if you can’t handle a ton of eat put less jalapeño, or just add extra cheese and leave out the peppers-yes, Mom, I’m talking to you). It works best if you put one slice of cheese, then the jalapeños, then the other slice of cheese. Now work the beef from the edges of the patty to cover up the stuffing. Now you’re ready to cook!
Heat a skillet to medium heat. I use a grill skillet so the burgers still get those grill lines on them, but any skillet will do. Cook the burgers about 8 minutes on each side for beef, about 6 minutes for turkey. We cheat and use a thermometer. When the centers and edges are at 160 degrees its done for us. If you like your beef ones rarer you can cook them to 150. About a minute before the burgers are done stick your buns in the oven with a slice of colby jack so the cheese gets melted and buns warm. Then serve up! Kev likes his with some grilled onions on top and I like mine with just ketchup and a pickle on the side.
On the menu for tomorrow night: S’mores in a pan for dessert. Yum.