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Pepper Jack Stuffed Burger with Jalapeno Cream Sauce
Pepper Jack Stuffed Burger with Jalapeno Cream Sauce. A juicy burger filled with gooey cheese and topped w/ a creamy jalapeno sauce and crispy fried onions!
Servings: 4 burgers
Results and timings may vary when adjusting servings
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Ingredients
Jalapeno Cream Sauce
  • 1 (8 oz) package cream cheese softened to room temperature
  • 2 tablespoons mayo
  • 1 jalapeƱo deseeded, deveined, and minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt more or less to taste
Crispy Fried Onions
  • 1 yellow onion halved and sliced very thin (about 1/8 in thick)
  • 1 cup buttermilk
  • 1 cup all purpose flour
  • 1/2 tablespoon salt
  • vegetable oil for frying, fill pan 2 in deep
Pepper Jack Stuffed Burger
  • 2 pounds ground beef 85/15
  • 4 slices pepper jack cheese
  • 4-6 oz cubed pepper jack cheese room temperature
  • salt and pepper to taste
Additional toppings
  • 4 burger buns
  • 4 tomato slices
  • 4 lettuce slices
Instructions
Jalapeno Cream Sauce
  1. Mix together cream cheese, mayo, jalapeno, garlic powder, chili powder, and salt together until well combined. Set aside. The mixture should be at room temperature when you're ready to serve!
Crispy Fried Onions
  1. Place sliced onions in a small baking pan (mine was 8 x 11) and pour buttermilk over them.
  2. After all the onions are fully submerged in buttermilk, let them soak at room temperature for 30 minutes - 1 hour.
  3. In a medium sized bowl, mix together flour and salt. Set aside.
  4. In a medium sized sauce pan, pour in about 2 inches worth of vegetable oil.
  5. Heat oil to 350 degrees F.
  6. Working in small batches, dunk some of the soaked onions in the flour mixture, and tap the side of the bowl to get off excess flour. You can use tongs or your fingers.
  7. TIP: Always have baking soda on hand when using oil in case of a flare up
  8. Carefully place small batches of flour coated onions in the oil using tongs (the oil will bubble and rise) and cook until golden brown (this will take a few minutes), use a slotted spoon to break them up.
  9. Once golden, using a slotted spoon, remove the onions from the oil and place on a paper towel lined plate.
  10. Repeat with remaining onions.*
Pepper Jack Stuffed Burger
  1. Divide the ground beef into 8 equal patties.** Each patty should be about 1/2 inch thick.
  2. Place 1 - 1.5 oz of cubed pepper jack cheese on 1 of the patties with room around the edges.
  3. Top with 1 of the non-cheese patties.
  4. Holding the burger in your hand, pinch together the seams. It's really important that the burger is completely sealed.
  5. Check the top, bottom, and sides of the burger for cracks. If you see any cracks make sure to pinch the seams together. Lightly salt and pepper each side of the burger.
  6. Repeat with remaining burgers.
  7. Preheat your grill to medium/medium high heat (about 450 degrees F).
  8. Lightly oil the grates and place the 4 burgers on the grill.
  9. Close the lid and cook the burgers, flipping once until desired doneness is reached, about 8 - 10 minutes per side.*** In the last 30 seconds, top each burger with a slice of pepper jack cheese. Don't forget to close the lid again, so the cheese can melt.
  10. Remove from heat.
Assembly
  1. Smother the bottom bun with the jalapeno cream sauce.
  2. Top with burger, a handful of crispy fried onions, a leaf of lettuce, a tomato slice, and the top bun.
  3. Serve immediately and enjoy!
Notes

*Keep an eye on your oil temperature. If it's too hot the onions will burn. If it's too cold, the onions won't get crispy.
**Keep in mind, the thicker the patty, the longer it's going to take to cook.
*** Our burgers were extremely thick, so it took about 20 minutes total to cook. If you flatten your burgers more, less time will be required.

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