Cheddarburger with Jalapeño-Garlic Remoulade

Prepare your mouth for a flavor explosion.  This is a delicious burger topped with a spicy sauce of jalapenos and garlic.


Cheddarburger with Jalapeño-Garlic Remoulade


8 Jalapeno Peppers, Halved & Seeded
8 Garlic Cloves, Peeled 
2 Tbsp Extra Virgin Olive Oil
Sea Salt And Fresh Ground Pepper
1 Pound Ground Beef
4 Kayser Rolls, Split
4 Slices Sharp Cheddar Cheese


Coat the bottom a medium sized skillet with the olive. Add the garlic and jalapeños. Cover and cook over low heat, turning the jalapeños occasionally, until they are blistered all over and the garlic is softened, about 15 minutes.  Season with salt and pepper.  Turn up heat to medium.  Cook until garlic begins to caramelize.

Remove the skillet from heat to allow garlic and peppers to cool.   


Transfer the jalapeños and garlic to a blender or food processor. Blend until smooth. Scrape the sauce into a bowl and set aside.


Preheat a grill for medium heat (I use a George Foreman Grill).  When hot, lightly oil the grate. 

Divide the ground beef into 4 portions and form into patties.  Grill to desired temperature.





While the burgers are cooking smear a healthy spoonful of spoonful of jalapeño-garlic remoulade onto the bottom bun.  Place a slice of cheddar on top of the sauce and another on the lid.  

When the burgers are done place on the bun, top with the lid and serve.

Jalapeno Popper Burgers

Picture this:  A big juice hamburger stuff with cream cheese and fresh jalapenos on a potato roll and topped with a slice of cheddar cheese.  

Okay, you can stop drooling now.

Jalapeno Popper Burgers

1 cups seeded and chopped jalapeno pepper
1 (8 ounce) package cream cheese, softened
1 pound ground beef
4 potato rolls, split
4 slices cheddar cheese

Preheat a grill for medium heat (I use a George Foreman Grill).  When hot, lightly oil the grate. 

In a food processor, quickly pulse together jalapenos and cream cheese.

Divide the ground beef into 8 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 4 of the patties. 

Top with the remaining patties, pressing the edges together to seal.

Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. 

Serve on buns and top with cheddar cheese.  Add whatever other toppings you like.

Firewater Friday - Piña Picante Cocktail

Piña Picante Cocktail

1 oz. Jalapeno Infused Tequila
1/2 oz Triple Sec
Pineapple Juice
Lime Squeeze

Fill a glass with ice.  Pour the tequila and triple sec over the ice.  

Top pineapple juice. Finish with a squeeze of lime.

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Firewater Friday - Jalapeno Infused Tequila

I'm typically pretty brave about hot peppers but I've been . . . uhm . . . burned a couple times so I would highly recommend that you wear gloves when working with hot peppers.  Trust me, those oils don't wash off easily and if you touch a . . . er . . . sensitive spot it could be quite painful.  So, just wear the gloves, you can thank me later.

Jalapeno Infused Tequila

1 750 ML Bottle of 100% Agave Tequila
4 Jalapeno Peppers

Cut the stems off the peppers and slice them lengthwise. Scoop out all of the seeds and discard.  Slice the peppers into strips.

Open the bottle of tequila, remove about a jigger of tequila  from the bottle (to make room for the peppers)and slam it back (chill if desired) . . . go on, you deserve it!

Drop the jalapeno strips into the bottle. Remove additional tequila if the peppers displace more room than the bottle allows. Replace the cap for the tequila and set the bottle aside.

Taste the infusion after 24 hours.  If you want it hotter then leave it longer.  When it's hot enough for you taste then strain the tequila into another container.  Throw away peppers.  Return the infusion to the original bottle.

The infused tequila will last as long as uninfused tequila.

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Recipe Using Jalapeno Infused Tequila

How my garden grows . . . lotsa beans, lotsa 'maters and lotsa hot peppers

My morning visit to the garden was fruitful . . . literally!  I filled up a five gallon bucket with beans, tomatoes, peppers . . . plus one zucchini and three cucumbers.

I know what I'll be doing tonight!  That would be standing in a hot, steamy kitchen stuffing jars full of fresh, healthy goodness!

It's all good . . . the pantry is filling up.  This winter . . . and next . . . we'll have tomato sauce, chili and pickles.  Lots and LOTS of pickles.

WOOT!



Oh . . . speaking of peppers.  I'm gonna have a bucket full of habaneros soon . . . yay!