Description
Juicy. Spicy. Gooey. Crunchy. Saucy. Melty. I could keep going. You know those days when nothing else will do but a big, stacked burger? This recipe is for one of those days.
Ingredients
- ½ pounds Ground Beef
- 1 teaspoon Garlic Powder
- 2 teaspoons Italian Seasoning (Oregano, Basil, Parsley)
- 2 Jalapeno Peppers
- 1 Yellow Onion
- 1 Tablespoon Olive Oil
- ⅓ cups Mayonnaise
- 2 Chipotle Peppers In Adobo Sauce, Chopped
- 1 Tablespoon Adobo Sauce, From Chipotle Peppers, Or To Taste
- 4 strips Bacon
- 2 slices Pepper Jack Cheese
- 2 Hamburger Buns
- Lettuce Leaves, For Assembling The Burgers
Preparation
Put ground beef in a mixing bowl and shake garlic powder, Italian seasoning, and salt and pepper over the top. Mix with your hands and shape into 2 patties. Set aside.
Chop jalapenos and onions into small strips. Keep or remove jalapeno seeds as you see fit. We like things spicy, so I left all the seeds in. Watch out though! It’ll make you sweat a little.
In a small pan over medium heat, heat olive oil. Sauté onions and jalapeno strips. Keep these cooking until the edges start to burn just a little. This gives the jalapenos a nice crunch.
In a small bowl, mix mayo and chopped chipotles. Add adobo sauce to taste.
In a large grill pan, fry bacon. Once cooked, set aside on a plate with a paper towel to soak up the bacon grease. Discard most of the bacon fat from the pan, and add patties to cook. Flip after about 5 minutes. Add pepperjack cheese slices to the top and cook until burger is done and cheese is melty.
Burger building time! Smear chipotle mayo on the bottom bun then add lettuce. Putting the lettuce under the patty is key to keeping the bottom bun intact when dealing with an ultra juicy burger. Top the lettuce bed with te cheese-smothered patty, then jalapeno straws, then bacon. Drizzle a little extra chipotle mayo before capping with the top bun. Devour!
