Cooking burgers on a cast-iron griddle on the stovetop provides that smoky, grilled flavor of summer, no matter what the weather is like outside. A simple stuffing of grilled jalapeño and onion, along with creamy cheese, adds delicious taste and juiciness.
To core the jalapeño, slice off the stem end and use a small paring knife with a narrow blade to gently scrape the inside in a circular motion. This will loosen the membrane, which you can then pull out with your fingers. Shake out any remaining seeds and slice the jalapeño into very thin rings.
Grilled Burgers Stuffed with Jalapeño, Onion and Cheese
Makes 2 large burgers
Ingredients:
- 1 small chipotle pepper in adobo sauce*, finely chopped (available in Latin markets or the international section of supermarkets)
- 1 teaspoon adobo sauce
- 1 teaspoon honey
- 1 tablespoon Dijon mustard
- 2/3 pound ground sirloin
- 1 tablespoon olive oil, plus more for brushing
- 1 large jalapeño, stemmed, cored and sliced into very thin rings
- 1/2 small onion, chopped
- Sea salt
- Freshly ground black pepper
- 1/2 cup grated mozzarella or provolone cheese (or a mixture of both)
- 2 large sandwich buns, sliced
Directions:
- Combine the chipotle pepper, adobo sauce, honey and mustard in a small bowl. Set aside.
- Divide the sirloin into 4 equal balls and place on a sheet of waxed paper. Lay a second sheet of waxed paper on top and press the balls into patties, about 1/4-inch thick each.
- Place a cast-iron griddle over 2 burners on the stovetop and heat over medium-high heat.
- Drizzle 1 tablespoon of olive oil on one end of the griddle and add the jalapeñ o and onion. Season with salt and pepper and grill, stirring frequently, until softened and beginning to char, 3 to 4 minutes.
- Remove the top sheet of waxed paper from the sirloin patties. Divide the jalapeño-onion mixture and spoon over 2 of the patties. Divide the cheese on top of each patty.
- Top each with the remaining 2 patties and press to adhere. Crimp the edges with your fingers to hold the stuffing inside. (The patties won’t be completely sealed.)
- Brush the same end of the griddle with oil and grill the burgers for a total of 7 to 8 minutes, turning 3 to 4 times, until medium well.
- Meanwhile, brush the other end of the griddle with olive oil and place the buns cut-side down on it. Grill until lightly toasted, about 1 minute.
- Divide the chipotle-mustard sauce and spread on the top halves of the toasted buns. Place a stuffed burger on each of the bottom halves. Slice each burger in half and serve.
*Note: Chipotle peppers in adobo sauce can be found in Latin markets or the international section of supermarkets.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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