Shelly's Recipe

PEPPER JACK BURGERS WITH CILANTRO MAYO AND SPICY KETCHUP

Category: Burgers

Pepper Jack Burgers
1 1/2 lb ground chuck
1/2 cup crushed French fried onions
2 jalapenos, seeded and minced
1 tsp ground cumin
1/4 tsp salt
1/4 tsp ground black pepper
5 slices Monterey Jack cheese with peppers
1 red onion, cut into 5 (1/4 inch thick) slices
1 tbsp vegetable oil

5 kaiser buns, split, buttered and toasted
Cilantro Mayonnaise (recipe follows)
1 cup mayonnaise
1 tbsp minced fresh cilantro
1/2 tsp grated lime zest

5 slices tomato
1 1/4 cups shredded iceberg lettuce
Spicy Ketchup (recipe follows)
1 tbsp vegetable oil
1 small sweet onion, thinly sliced
2 tsp white vinegar
1 cup ketchup
1 chipotle pepper in adobo sauce, minced
2 tsp adobo sauce from chipotle peppers
1/4 tsp ground cumin

Pepper jack burgers: Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat.

In a medium bowl, gently combine ground chuck, onions, jalapenos, cumin, salt, and pepper. Shape mixture into 5 (1/2-inch-thick) patties. Grill patties covered with grill lid, for 5 minutes per side or until desired degree of doneness. Top each burger with 1 slice cheese, and remove from the grill.

Brush both sides of onion slices with oil. Grill onion slices for 4 to 5 minutes per side or until onion is tender.

Spread bottom of each bun with desired amount of cilantro mayonnaise. Place 1/4 cup shredded lettuce, 1 slice tomato, 1 burger, and 1 grilled onion slice on bottom of each bun. Spread each bun top with desired amount of Spicy Ketchup. Cover burgers with bun tops. Serve immediately.

Cilantro mayonnaise: In a small bowl, combine mayonnaise, cilantro, and lime zest. Cover and chill.

Spicy ketchup: In a small saucepan, heat oil over medium heat. Add onion, and cook, stirring frequently, for 5 minutes or until onion is tender. Add vinegar, and cook for 1 minute. Stir in ketchup, chipotle pepper, adobo sauce, and cumin; cook, stirring constantly for 2 minutes. Remove from heat and let cool. Cover and chill.