RECIPES: Recipe Details

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Jalapeno Popper Burger w/ Jalapeno Ranch Slaw

Ingredients 

Jalapeno Ranch Slaw:
2 large jalapenos, seeded and minced
1/2 cup Hidden Valley Ranch Dressing
5 cups pre-washed bagged coleslaw mix.

Patties
2 pounds ground chuck
2 large jalapenos, seeded and minced
1/2 cup white onion, minced
2 cloves of garlic, minced
1 tablespoon of Lee & Perrins Worcestershire Sauce
2 teaspoons of salt
1 teaspoon of black pepper

Jalapeno and Sausage Cheese Topping
8 oz. (1 package) of cream cheese
1 cup fresh mozzarella, shredded
1/2 cup fresh Parmesan, shredded
2 large jalapenos, seeded and minced
1/4 pound Johnsonville Hot Italian Sausage

Vegetable oil, for brushing on the grill rack
6 high-quality potato hamburger buns, split

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the slaw, place jalapenos and ranch dressing in a food processor and pulse until ingredients are well combined. Transfer to medium bowl, add coleslaw mix and toss together. Cover with plastic wrap and refrigerate until assembly of burgers.

To make patties, combine chuck, jalapenos, onion, garlic, Worcestershire sauce, salt and black pepper in a large bowl, handling the meat as little as possible. Form into 6 patties, loosely cover with plastic wrap and refrigerate until ready to grill.

For cheese topping, place cream cheese, mozzarella, Parmesan and jalapenos in a food processor and pulse until all ingredients are well combined.

Heat a large, heavy nonstick fire-proof skillet on the grill. Add sausage and cook until brown.

Place cheese mixture and sausage in a medium bowl and mix until all ingredients are well combined.

Brush the grill rack with oil. Place the patties on the rack, cover, and cook for 5 to 7 minutes per side, until the desired doneness is reached. During the last 3 minutes of cooking, place equal portions of the cheese mixture on each of the patties. During the last two minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.

To assemble the burgers, place equal portions of the slaw on each bun bottom and top with patty. Add bun tops and enjoy!

Makes 6 burgers

Dahn Lyttle, Boise, ID