Yes, I’m still on my Jalapeno pepper kick but in fact, this is the recipe I had in mind when I wanted to buy ONE jalapeño pepper but left the store with a PACK! Yes, a PACK of jalapeno peppers… I’ve been putting them in everything lately! Anyway, this burger recipe is easy, healthy, tangy and slightly spicy; perfect for your next BBQ!
Makes 4-6 Burgers
453 g extra Lean ground beef
1 Medium onion, grated
3 Cloves garlic, crushed
1 Jalapeño pepper, seeded and diced
1 (Large) egg
2 tsp Dijon mustard
1 tsp salt
1/2 tsp pepper
Combine all the ingredients in a bowl and divide into 4 portions.
Roll each portion into a ball and then flatten it into the shape of a burger. Push down on the centre to keep it from turning into a baseball once it is cooked (you can stretch them into up to 6 burgers easily and still have a large, satisfying meal).
The trick to grilling these burgers is to place them on a really hot grill, max heat for the first 30 seconds or so. This will sear the outside making it easier to keep the burger intact when it’s time to be flipped.
Drop the heat to medium high or a smidge lower just make sure the meat is cooked but not burned.
The burgers should be ready to be flipped after about 5 to 6 minutes.
You can tell the burgers are cooked when the juices run clear, again about 5 to 6 minutes on each side.
- Serve on toasted whole wheat buns.
- If you want to use chicken or turkey in place of beef here them use 1/2 tsp of salt only and skip the egg altogether.
- Top with my Jalapeno mayonnaise… yum 🙂