Recipe for Blue Cheese Jalapeno Burgers?

Discussion in 'PCL' started by LonghornDan, Apr 8, 2005.

  1. LonghornDan

    LonghornDan 25+ Posts

    I'm not having any luck finding that recipe anywhere - does anyone have it that can send it to me? I'm pretty sure it was posted originally by ctrl+alt+del, but I can't find it by searching.
     
  2. Mrs. Reboot

    Mrs. Reboot 100+ Posts

    I'll let him know you're looking for it! They sure are good!!!
     
  3. ctrl+alt+del

    ctrl+alt+del 500+ Posts

    1. Get yourself 3 large jalapenos. Slice in half lengthwise and remove the seeds and membranes. If you need some kick, leave the seeds of one jalapeno.

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    2. Dice them up an throw them into a mixing bowl.

    3. Purchase 1lb of ground beef. I like the fattier variety because it tastes better - say 73% Lean, 27% Fat.

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    4. Place into mixing bowl with jalapenos.

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    5. Purchase a 4 oz. package of crumble blue cheese.

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    6. Pour blue cheese into mixing bowl.

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    7. Knead together well and form into a ball.

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    8. Get the following ingredients: Onion powder, garlic powder, soy sauce (or tamari for better flavor), and salt (kosher salt for better flavor).

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    9. To the mixing bowl, add 1 Tablespoon of Onion Powder, 1 Tablespoon of Garlic Powder, 1 Tablespoon of Soy Sauce, and 1 teaspoon of salt (or 1 Tablespoon if you like it saltier).


    10. Knead together well and form into a log.

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    11. Form into 2 patties (3 patties if you are dealing with smaller appetites).

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    12. Light your grill with a good WOODEN charcoal. The flavor is MUCH better than traditional charcoal briquettes.

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    13. I have found that the easiest way to light a charcoal grill is to use a "starter cylinder." You can pick one up at any Academy or Oshman's. Just get a 2-page piece of newspaper, crumple it up, and spray it down with olive oil to retard the flame. Stick it in the bottom and fill the top with charcoal.

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    14. Light that bad boy through each hole.

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    15. After about 20 minutes, you should have flames coming out the top of the cylinder. Pour the coals out in the grill and heat up your grate well so it will get clean. You'll probably want to scrape it once t gets good and heated up.


    16. Oh yeah, get a Rum and Coke

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    17. Cook the burgers to your liking. I like mine medium.

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    18. Throw 2 slices of Swiss cheese on each burger and close the lid (I had no lid, so I used a super-special lid made just for melting cheese on burgers).

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    19. Get that cheese good and melted.

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    20. Adorn with your condiments of choice and enjoy.

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    Hook 'em!
     
  4. Ankf00

    Ankf00 250+ Posts

    hornfans recipe threads == kick ***.
     
  5. OhYouSuck

    OhYouSuck 100+ Posts

    this has potential. i'ma hafta (get my chick to) make these.
     
  6. Nebraskan4Texas

    Nebraskan4Texas 25+ Posts

    By leaving the meat in the bowl and scoring the top of the meat with your hand, it's easy to gauge portions. Overworking the meat only makes it tough.
     
  7. ctrl+alt+del

    ctrl+alt+del 500+ Posts

    I don't typically have a problem with overworking my meat. [​IMG]
     
  8. Simon Templar

    Simon Templar 25+ Posts

    There's gotta be at least one more joke there, but I'm missing it.
     
  9. ctrl+alt+del

    ctrl+alt+del 500+ Posts

    I'm TTT-ing this because I just found my pictures to it.
     
  10. Z06

    Z06 100+ Posts

    A picture is worth a thousand words, those look great!
     
  11. ctrl+alt+del

    ctrl+alt+del 500+ Posts

    That was only 3 words. [​IMG]
     
  12. HornsHornsHorns

    HornsHornsHorns 500+ Posts

    That looks allsome. I'm doing that tomorrow.
     
  13. ctrl+alt+del

    ctrl+alt+del 500+ Posts

  14. orange-explosion

    orange-explosion 25+ Posts

    I tried these the last (first?) time you posted this recipe. Allsome. I've worked up a variation with feta that kicks *** too.[​IMG]
     
  15. LonghornDan

    LonghornDan 25+ Posts

    Just made them and consumed them - they turned out great. That makes a pretty damn big burger, BTW!
     
  16. Barnburner

    Barnburner < 25 Posts

    Try the same basic concept with your breakfast sausage and you can whip up one helluva sausage, egg & cheese biscuit.
     
  17. 2002_Horn

    2002_Horn 100+ Posts

    Ok, so I was in Randalls tonight and the guy in front of me had ground beef, blue cheese, jalapenos, and tamari soy. I almost said something. Who was it?
     
  18. TallTexan

    TallTexan 25+ Posts

    i'm making them right now . . . they look great! [​IMG]
     
  19. Sangre Naranjada

    Sangre Naranjada Liquor Man

    Mine just went on the grill... They smell fantastic!
     
  20. ajax

    ajax 100+ Posts

    They look awfully tasty but damn....fire in the hole!
     
  21. flyingdoggystyle

    flyingdoggystyle 100+ Posts

    Was it the Randall's at William Cannon and Mopac by chance?

    I made these tonight and they were damn good. very juicy and the jalapenos added great texture.

    great recipe. thanks
     
  22. TallTexan

    TallTexan 25+ Posts

    BTW, it is a myth that seeds cause spiceyness in peppers. capsaicin, the stuff that generates spiceyness is found in the membranes of peppers, not seeds.

    The Link
     
  23. Nebraskan4Texas

    Nebraskan4Texas 25+ Posts

    I say the guy in the article is wrong. The Food Network would never lie to me and they say to remove the seeds to reduce heat.
     
  24. TallTexan

    TallTexan 25+ Posts


     
  25. 2002_Horn

    2002_Horn 100+ Posts

    flyingdoggystyle - yep. That was it.

    Hornfans has taken over the world. [​IMG]
     
  26. UberHorn

    UberHorn 25+ Posts

    we made some yesterday. 8 of us ate them. every single person raved about them. awesome freaking burger!!!!!!
     
  27. Phil Hellmuth

    Phil Hellmuth 100+ Posts

    Damn dorms. Can't make this till I get home for summer.
     
  28. Loree

    Loree 25+ Posts

    I am now so very very hungry [​IMG]
     
  29. Ring1

    Ring1 25+ Posts


     
  30. Luke Duke

    Luke Duke 1,000+ Posts

    It's grilling season. This needs to stay near the top.
     

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