Unstuffed Jalapeno Popper Burgers Food

JALAPENO POPPER BURGERS

Steps:

• Mix meat, Worcestershire sauce, salt, garlic powder, and pepper.
• Shape the mixture into 12 thin patties, each about 4 inches in diameter.
• Mix the cream cheese, ancho chili powder, cumin, dried onion, and minced jalapeno.
• Top 6 patties with the cheese mixture, spreading it to within 1/2-inch of the edge (if the mixture is difficult to spread, try heating in the microwave for about 15 seconds).
• Cover each patty with one of the remaining 6 patties, sealing the edges well.
• Broil or grill the patties (4 inches from the heat), turning only once if possible, until preferred doneness and cheese is melted, about 10 to 15 minutes.
• Low-carb serving: top with a bit of grated cheddar, guacamole, and enjoy!
• High-carb serving: eat with a bun and other condiments.

UNSTUFFED JALAPENO POPPER BURGERS

Steps:

• 1. Mix first five ingredients in a large bowl. Combine beef over mixture and mix well, shape into four oval patties. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160 and juices run clear. Meanwhile prepare texas toast according to pkg. directions. Saute onions and red peppers in butter in a large skillet until tender, spoon onion mixture obto toast slices, top each with a burger, avocado slices and cheese spread.

STUFFED JALAPENO POPPER BURGERS

Steps:

• 1. In a medium mixing bowl, combine cream cheese, chilies, and shredded cheese. Mix on high speed until thoroughly combined. Set aside in freezer.
• 2. In a large mixing bowl combine ground beef and 1 cup salsa verde and egg; lightly mix until combined. divide into 8 equal portions, divide each portion into two 1/4 in. thick patties. Place a generous tablespoon of chilled cream cheese mixture in the centers of half the patties, slightly spread cheese mixture leaving a border of meat around edge. Top with remaining patties; pinch to seal edges.
• 3. Place burgers on grill at medium high heat; grill for 5 minutes then carefully flip patties. Cook an additional 2 minutes then spread remaining chili-cheese mixture on top of each burger (1 to 2 tablespoons)close the grill lid and cook until cheese is melted or bubbled (about 2-3 more minutes.)Also place buns on grill, cut side down and grill until just "toasty". Burgers are done when internal temp. reaches 158-160*F. Serve patties on bun, with onion, tomato,cilantro, desired amount of jalapenos and lettuce. Enjoy hot!