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.
Recipe for Blue Cheese Jalapeno Burgers?
- Thread starter LonghornDan
- Start date
Mrs. Reboot
100+ Posts
I'll let him know you're looking for it! They sure are good!!!
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.
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.
4. Place into mixing bowl with jalapenos.
5. Purchase a 4 oz. package of crumble blue cheese.
6. Pour blue cheese into mixing bowl.
7. Knead together well and form into a ball.
8. Get the following ingredients: Onion powder, garlic powder, soy sauce (or tamari for better flavor), and salt (kosher salt for better flavor).
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.
11. Form into 2 patties (3 patties if you are dealing with smaller appetites).
12. Light your grill with a good WOODEN charcoal. The flavor is MUCH better than traditional charcoal briquettes.
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.
14. Light that bad boy through each hole.
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
17. Cook the burgers to your liking. I like mine medium.
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).
19. Get that cheese good and melted.
20. Adorn with your condiments of choice and enjoy.
Hook 'em!
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.
4. Place into mixing bowl with jalapenos.
5. Purchase a 4 oz. package of crumble blue cheese.
6. Pour blue cheese into mixing bowl.
7. Knead together well and form into a ball.
8. Get the following ingredients: Onion powder, garlic powder, soy sauce (or tamari for better flavor), and salt (kosher salt for better flavor).
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.
11. Form into 2 patties (3 patties if you are dealing with smaller appetites).
12. Light your grill with a good WOODEN charcoal. The flavor is MUCH better than traditional charcoal briquettes.
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.
14. Light that bad boy through each hole.
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
17. Cook the burgers to your liking. I like mine medium.
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).
19. Get that cheese good and melted.
20. Adorn with your condiments of choice and enjoy.
Hook 'em!
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.
ctrl+alt+del
500+ Posts
I don't typically have a problem with overworking my meat.
Simon Templar
25+ Posts
There's gotta be at least one more joke there, but I'm missing it.
ctrl+alt+del
500+ Posts
I'm TTT-ing this because I just found my pictures to it.
ctrl+alt+del
500+ Posts
That was only 3 words.
HornsHornsHorns
500+ Posts
That looks allsome. I'm doing that tomorrow.
ctrl+alt+del
500+ Posts
So am I.
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.
LonghornDan
25+ Posts
Just made them and consumed them - they turned out great. That makes a pretty damn big burger, BTW!
Barnburner
< 25 Posts
Try the same basic concept with your breakfast sausage and you can whip up one helluva sausage, egg & cheese biscuit.
Mine just went on the grill... They smell fantastic!
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
I made these tonight and they were damn good. very juicy and the jalapenos added great texture.
great recipe. thanks
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.
Phil Hellmuth
100+ Posts
Damn dorms. Can't make this till I get home for summer.
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