I have found a new hobby, so to speak. It is really fun because it ties into blogging and has allowed my recipes to become more creative.
I have been doing recipe contests!
One of the first ones I entered (actually… the first one) was for a burger recipe. I had to pair it with a wine. My choice? Zinfandel. Those are my favorite wines. I really need to venture out and try more. That is one of my goals for this coming year.
I made this recipe with ingredients from my favorite grocery store- my garden. Added bonus? Got to use both a jalapeno and one of our hybrids, the coolapeno. Nevaeh was so excited when I brought that hybrid home. I cannot wait for her to see how big our plant has gotten. Best part about the garden? It is fairly cheap and you can’t beat the taste!
Side note: Way to many exclamation points, I am really excited about this stuff.
To add the sweet to our burgers, we used King’s Hawaiian Buns. It topped an already great recipe off.
One last tip before I go.
If you use a leaner meat, like we chose to in this recipe (we used Angus meat), add in egg and bread crumbs or oatmeal otherwise don’t worry about it.
- 1 pound ground beef
- 1 egg
- 1/4 cup oatmeal or bread crumbs
- 1 jalapeno and 1 coolapeno or be brave and do 2 jalapenos
- 2 tsp. pepper mix (I used red flakes and our grinder mix)
- 4 slices pepper jack cheese
- Hawaiian Buns
- Toppings of choice
- Start Grill, place on medium heat
- Combine first five ingredients, shape into hamburger patties that are a bit larger than you want (they cook down).
- Place on grill, cook about five minutes then flip. You are more than welcome to flip them before the five minutes, just keep an eye on them. During this time, get your condiments together.
- Cook another three or four minutes until done (looks done and internal temperature is 165 or above).
- Make just as you would your normal burgers, add side of choice and enjoy!