With the classic Jalapeno and cream-cheese combo this decadent burger falls squarely in the treat category.
Jalapeno & Cream Cheese-Stuffed Beef Burgers
Chef Sharon Visagie, Capsicum Culinary Studio Lecturer
180 g jalapeno peppers, seeded and chopped
handful of coriander leaves, washed & chopped
1 small red onion, finely chopped
225 g medium fat cream cheese
900 g lean beef
8 fresh burger buns
Lettuce and tomato slices to dress
Pre-heat a grill pan on medium heat. When hot, lightly oil the grate.
In a bowl, stir together the jalapenos, red onion, coriander and cream cheese.
Divide the ground beef into 16 portions and pat out each one to 6 mm thickness.
poon some of the cream cheese mixture onto the centre of 8 of the patties. Top with the remaining patties, pressing the edges together to seal.
Grill for about 7 minutes per side or until done to your liking, taking care not to press down on the burgers as they cook as this will make the cheese ooze out.
Serve on fresh buns with tomato and fresh lettuce.