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Kristy Denney

Food + Lifestyle from a mama of boys

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Pepper Jack Cheeseburgers with Jalapeńo-Cumin Relish

 
The other day I sent a picture of this burger to Brett just before five.  With it, I said, “Will this get you home quicker?”  To which he responded, “Looks good. What’s in it?”
 
I expected to read words of groveling, oohing and ah-hing, and you’re the best wife ever- leaving now, double explanation point.  But I just got a “Looks good, what’s in it?”  So I told him “It’s spicy, you’ll love it, just hurry home.”
 
And then he asked, “Is that mine getting cold?” And then he got home around six.  
 
 

First of all, I guess a picture of good-looking food isn’t a good “get-your-husband-home-quick-method.” You mean you can’t drop everything at work and run home? Not even if you thinks you’re food is getting cold while it waits for you?  Darn.  And second, that picture I sent him was of an extra burger I made earlier just to get a picture in good lighting.  Because sometimes that’s the strange life of a food blogger.  I made ours hot off the frying pan when he got home.  Telling him that didn’t get him home any quicker either.

And okay, I did take that bite out of the burger down there.  Taste-testing. Almost ate the whole thing.

 

I know burgers aren’t really in as far as season goes, most people aren’t grilling anymore.  But you can still make a mean burger cooking in a frying pan or on a griddle.  We  recently had amazing burgers up in Park City with some friends and ever since, I’d had a hankering for a good burger.

So really, I made these as much for myself as I did for the hubs.

These burgers have so much flavor!  The meat is packed with garlic, cilantro, and cumin. Topped with melty pepper jack cheese, lettuce and tomato. And then you get to slather your burgers in a simple Jalapeno-Cumin Relish.  The relish gives the burgers some kick and so much flavor! You will love!

 

It took one bite for Brett to give me the reaction I’d been hoping for!

Pepper Jack Cheeseburgers with Jalapeño-Cumin Relish
slightly adapted from Food & Wine
 
3 large fresh jalapeños, seeded and coarsely chopped
1/2 cup + 3 tbs cilantro, coarsely chopped
3 large garlic cloves smashed
2 tbsp fresh-squeezed lime juice
2 tbsp water
1 tsp ground cumin
salt
 
1 1/2 lb lean ground beef
4 slices Pepper Jack cheese
4 hamburger buns
4 tomato slices
lettuce
1/4 cup light miracle whip or mayonnaise
pepper
 
1.  In a food processor combine jalapeños, 1/2 cup of the cilantro, garlic, lime juice, water, 1/2 tsp cumin, and a pinch of salt. Pulse until almost smooth.  (mine never really got smooth like a sauce-it was a little chunky- like a relish.  Original recipe says to puree in a blender until smooth.)
 
2.  In a large bowl and with clean hands, combine the ground beef, additional 3 tbsp of cilantro, the other 1/2 tsp of cumin, and a pinch of salt.  Shape into four patties about 3/4 of an inch thick.  Season with a little salt and pepper. 
 
3. Drizzle a little bit of olive oil on a frying pan or griddle and heat to medium heat.  Place the burgers on and cook for about 10 minutes, turning once half way through.  Or cook until desired pink-ness. A few minutes before the meat is done cooking, place a slice of pepper jack cheese on each patty.  
 
4.  While waiting for burgers to finish, spread a little bit of mayo or miracle whip on the cut sides of the buns.  Place hot cheeseburgers burgers on the bottom bun, top with a slice of tomato, a few pieces of lettuce, and then a spoonful of the jalapeño-cumin relish.  Top with buns and serve right away with any extra relish on the side.    
 
 
 

 

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