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Jalapeño & cheese stuffed beef burgers
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2 x 400g packs 10% Fat Hereford Beef Mince
125g extra mature Cheddar, cut into 4 cubes
2½ tbsp pickled jalapeño peppers, drained
1 tsp garlic granules
4 brioche burger buns, halved
Optional toppings, to serve
Fried eggs, sliced red onion, tomato, lettuce and avocado, crispy bacon
French’s Classic Yellow Mustard
1. Preheat the barbecue, grill or griddle until very hot.
2. Divide the mince into 4 equal portions. Take a portion of mince, halve it, then flatten each half into separate rounds. Sandwich a cube of Cheddar and a few jalapeños (or to taste) between the two patties then shape into one big burger, making sure the Cheddar and jalapeños are well hidden inside. Repeat with the remaining portions.
3. Mix the garlic granules with ½ tsp each of salt and freshly ground black pepper. Coat each burger with this seasoning, then chill until
ready to cook.
4. Barbecue, grill or griddle the burgers for about 12-14 minutes, flipping them only once, until piping hot throughout and the juices run clear. Toast the burger buns on the cut-sides until golden. Serve immediately with toppings of your choice.
Typical values per serving:
This recipe was first published in June 2019.