In under 30 minutes you’ll have these burgers grilled up and served. Full of chopped jalapéno’s and topped with creamy cheddar cheese, this Jalapéno Cheddar Burger everyone will be asking for again and again!
For another classic and favorite grilling recipe try my Foolproof Beer Can Chicken…always a winner!
My son Levi has worked for a couple of years at a little vintage burger diner that serves up arguably the best malts and burgers.
For mother’s day Levi treated me to my very own version of his favorite of their burgers. He showed me how to mix up the meat to get that spicy and juicy bite, top it with the perfect combo of toppings, and, of course, ALWAYS use a grilled bun.
These are a favorite in our home and will be a favorite of your family, too. Easy to make and always the perfect bite!
Key Ingredients for Jalapéno Cheddar Burgers:
The ingredients are crazy simple but they make one heck of a burger!
- Ground beef. When grilling burgers I think using a 85% lean is key. You need to keep some fat in the burger to get a good juicy burger and seared outside.
- Cheddar cheese. I love using a good strong cheddar for these burgers.
- Jalapéno’s. Of course a key ingredient is a jalapéno. You’ll need them diced in the burger mixture as well as sliced on top.
- Red Onion. Honestly, I think a slice of onion on top is necessary but not everyone might agree. But give it a try and see if you change your mind.
- Buns. Traditional white buns that hang out on the grill for a bit getting toasty are honestly the best. You don’t need to get fancy!
To make the Jalapéno Cheddar Burger Patties:
- Mix together all ingredients for the burgers in a large bowl.
- Shape the mixture into 4 equal patties.
- Chill until ready to grill.
Make Ahead/Freeze:
Dice the jalapéno’s and cheese ahead of time.
Keep pre-made burger patties in the fridge for up to 1 day.
I have never frozen the patties and can’t speak to how well that works. In my experience, however, it should work just fine. You may need to add some extra cooking time to account for the cold centers.
I would not recommend storing cooked burgers to be reheated.
To grill the burger patties:
- Preheat the grill to medium-high heat.
- Add the burger patties to the hot grill.
- Cook the burger patties about 7 to 9 minutes per side, flipping once.
- When they’re almost done, put 1 slice of cheese on each burger, cover the grill, and let the cheese melt.
- If desired, split the buns in half and toast them (cut side down) on the grill for a couple minutes.
Tips for grilled burgers:
- Handle the meat as little as possible when mixing.
- Make the patties as uniform in thickness as possible for uniform grilling.
- To get the burger to the exact temperature you like you’ll want to pull out a meat thermometer and check it.
- Do NOT squish the burger with a spatula. You’ll release all the good juices that are collecting in there. Yum!
- Let the burger sit for a couple minutes before eating. It will be very, very hot!
Serve the burger with a couple slices of red onion and fresh jalapéno on a toasty bun. Maybe a slather of mayo for good measure.
Side dishes to serve with Jalapéno Cheeseburgers:
- easy Green Pea Salad with bacon
- the BEST Cauliflower Potato Salad (low-carb, Paleo)
- Sweet and Creamy Classic Coleslaw Recipe
- Cookies & Cream Oreo Popsicles
- Jalapeño Popper Toppers
- easy Marinated Tomato Salad (great for garden produce!)
Jalapéno Cheese Burgers
Equipment
Ingredients
Burgers:
- 1 1/2 pounds 85% lean ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ounces cheddar cheese cut into small cubes
- 2 jalapenos de-seeded and minced
- 2 cloves garlic crushed
Other:
- 4 1 ounce (about) slices of cheddar cheese
- 4 buns
- 4 slices red onion
- 1 jalapeno thinly sliced
Instructions
- Preheat a grill to medium-high heat.
- Mix together all ingredients for the burgers in a large bowl. With your hands, and handling the meat as little as possible, shape the mixture into 4 equal patties.
- Add the patties to the hot grill.
- Cook the burger patties until they’re done to your preference, about 7 to 9 minutes per side, flipping once. Do NOT squish them with a flipper.
- When they’re almost done, put 1 slice of cheese on each burger, cover the grill, and let the cheese melt.
- If desired, split the buns in half and toast them (cut side down) on the grill for a couple minutes.
- To serve, put each burger on a bun and top with a slice of red onion and a couple slices of fresh jalapeno.
I’m so glad! It can be such a personal preference. But, I think the fat from the meat and cheese help balance out the zing from the peppers. Perfect bite!
So good! I was worried about the amount of jalapeños but its a perfect amount for these burgers. Will definitely be making these again!