Jalapeño-stuffed cheeseburgers


Grace Wiley

Jalapeño-stuffed cheeseburger

By Copy Editor

I like burgers, especially big burgers with cheese and jalapeños. However, I don’t like it when the cheese melts so much that it drips off the burger. I also hate it when my jalapeños fall out of the bun and interrupt my meal. Putting cheese and jalapeños inside of a burger makes biting into it more enjoyable because it’s filled with gooey cheese and the slight crunch of jalapeños without the mess.

To begin making jalapeño-stuffed cheeseburgers, preheat your grill to medium-high and begin seasoning the ground beef with Worcestershire sauce, salt and ground black pepper. Mix the meat together with your hands to make sure the seasoning is equally distributed. Nobody likes a bland burger.

Next, form equally sized patties with your hands. I recommend forming 16 patties because it’s an even number and you’ll end up with eight burgers, which is usually plenty. Top half of your patties with a slice of American cheese and a spoonful of jalapeños. Couple these patties with the remaining patties and pinch the sides to seal the cheese and jalapeño filling inside. If the sides of the patties aren’t effectively melded together, the cheese will ooze out, defeating the purpose of stuffing the meat.

Throw those big-ass burgers onthegrillandcookthemtoyour liking. Be careful not to overcook the meat because the cheese may begin to dissolve. Once the meat is done, separate the hamburger buns and put them on the grill for about a minute to crisp the inside of the bread.

Put the burgers on the buns and garnish them with whatever toppings your heart desires. I recommend avocados.