Loaded with zesty jalapeño flavor, this grilled cheeseburger is a fun recipe to throw into your summer barbecue repertoire.
Recipe tags: garlic base, easy difficulty, lunch, chicken, roast
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | olive oil |
| 1 | onion, minced |
| 5 | cloves garlic, minced |
| ¾ cup | pickled jalapeño pepper slices, divided |
| 1 | egg |
| 1½ lb | lean ground beef |
| ½ cup | breadcrumbs |
| 1 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 3 Tbsp | garlic butter, softened |
| 6 | burger buns, split |
| 6 | leaves lettuce |
| 6 | slices tomato |
| 6 oz | brick-style herbed cream cheese, softened |
Preheat grill to medium-high heat; grease grates well.
In medium skillet set over medium heat, add oil. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until soft and fragrant.
Set aside 1/2 cup jalapeños. Chop remaining 1/4 cup jalapeños.
In medium bowl, stir together chopped jalapeños, onion mixture, egg, ground beef, breadcrumbs and Roasted Garlic Base until combined. Divide mixture into 6 portions and shape into 1/2-inch-thick patties.
Reduce grill heat to medium-low. Grill patties, turning once, for 7 to 8 minutes or until well-marked, cooked through and an instant-read thermometer registers 160°F when inserted into thickest part of a burger.
Meanwhile, spread garlic butter on burger buns and grill for 30 to 60 seconds or until lightly toasted.
Serve burgers in toasted buns with lettuce, tomato, cream cheese and reserved jalapeños.
Tip: Add crispy bacon to burger if desired.