I have big news. Are you ready? It’s exciting! I ate my first burger in 3 months on Sunday, a spicy Pepper Jack stuffed burger with chipolte lime mayo.
There are no words to tell you how much I have missed burgers since I came down with all the stomach issues. I would literally dream of them. I’d be sitting down to eat in my favorite burger place and picking up my cheeseburger, which would have been nestled snugly next to the onion rings, and pick it up. The mushrooms and balsamic griddled onions would be oozing out the sides along with strings of cheese. I would pick it up and open my mouth….
And then I would wake up, foodie frustrated, with the scent of the burger still lingering.
This happened a lot over the last three months.
Finally, I decided enough was enough. My stomach was feeling pretty good, and I was getting tired of that dream and waking up in a puddle of drool. I would conquer a burger at home on a day when I didn’t have much to do, and I would go big and make it spicy. Because I love spicy food and that has been seriously lacking in my life lately too. Go big or go home, you know?
This burger was unbelievable. Juicy and gooey from the cheese, smokey from the grill, zesty from the spices, creamy and spicy from the chipolte lime mayo. Heaven. Burger heaven.
By the way, the bun in these pictures is a Gluten Free ciabatta roll from Schar. They were parbaked and I baked them the rest of the time and then finished them off by cutting them in half and grilling them. I was skeptical about gluten free rolls at first but these were actually really good.
Spicy Pepper Jack Stuffed Burgers with Chipolte Lime Mayo
Ingredients- makes 5 burgers
- 1 pound of ground beef (I used 96 percent lean)
- 1 egg
- 3/4 block of Light Jalepeno Jack cheese
- 1 tbs chili powder
- 1 tbs cumin
- 1/2 tbs garlic powder
- 1 tbs Adobo powder
- 1 tbs Hamburger seasoning
- 1/2 tbs red pepper
- 1 tbs mustard
- 1-2 tbs hot sauce
How to Make
- Mix together your ground beef, egg, and all of your seasoning in a big bowl. Let marinade in the refrigerator for at least an hour.
- Divide into 5 equal size patties. Put a big cube of cheese in the middle of each burger, making sure that it is fully covered by the meat.
- Grill (times will vary based on heat of the grill) until desired doneness is reached. I like my burgers well done and we cooked ours over a charcoal grill for about 8 minutes per side. Add more cheese on top for the last 3 minutes of cooking.
- Serve on a bun with chipolte lime mayo.
Chipolte Lime Mayo
- 1/4 cup light mayo
- 2 tsp of the sauce from adobo chili peppers
- 1 adobo chili pepper, finely chopped
- 1/2 tsp smoked paprika
- 1/2 lime
How to Make
- In a small bowl, mix together your mayo, chopped pepper, adobo sauce, paprika and the juice from half a lime. Stir until well combined.
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