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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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A recipe from Rachael Ray. I really have to try this really soon. Ingredients:
3 fat fresh jalapeno peppers |
extra virgin olive oil or vegetable oil, for drizzling |
1 red fresno chile pepper, sliced |
8 ounces cream cheese, softened |
2 tablespoons onions, grated |
1 large garlic clove, grated |
1 small handful cilantro leaf, finely chopped |
1/2 teaspoon ground cumin |
salt and pepper |
2 lbs coarsely ground beef sirloin (lean) or 2 lbs chuck (fattier) |
1 brick sharp yellow cheddar cheese (2-by-2-inch) or 1 smoked yellow cheddar cheese (about 4 ounces, thinly sliced) |
12 slider rolls, such as 3-inch brioche rolls or 12 cornmeal-topped dinner rolls, split |
Directions:
1. Preheat an outdoor grill, indoor griddle or grill pan to medium-high heat.
2. Cut off and discard the tops of the jalapenos. Using an apple corer or fork handle, scoop out and discard the seeds; slice the jalapenos into strips or rounds.
3. Heat a little olive oil in a medium skillet over medium-high heat, add the jalapeno and fresno chile peppers and toss for a couple of minutes until crisp-tender and charred at the edges.
4. Combine the cream cheese, onion, garlic, cilantro and cumin; season with salt and pepper. Season the beef with salt and pepper; form 12 patties (thinner at the center). Coat with olive oil; grill or griddle for 2 to 3 minutes. Flip and top with some cream cheese mixture and sliced cheese.
5. Grill with the lid down (or tent with foil) until the cheese is melted, 2 to 3 minutes. Serve on the rolls topped with the chile pepper slices.
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