Cheddar and Jalapeno Stuffed Burgers

I first got the idea because Nick had a jalapeno and cheddar stuffed burger at a restaurant/bar we went to recently. Then Iowa Girl Eats did a guest post on Peanut Butter Fingers about them. I didn't follow her recipe but I did follow her lead. I ground up cheddar cheese and a jalapeno in my mini food processor. The meat was simple:

1 lb grass-fed ground beef

1 egg

salt and pepper

Worcestershire sauce

I started out by lining the cap of the almond butter with tin foil (no platsic wrap).

Line the bottom with enough meat, then top with cheese mixture, then add more meat to the top. This method actually worked out really, really well.

Put over medium-high heat with olive oil. This made four burgers. Some bigger than others.

Served with tomatoes (olive oil and s&p) and my new favorite mushroom recipe.

Saute the following:

-butter

-mushrooms

-bacon

-garlic

At the end, add chopped parsley and grate pecorino romano over top.

I topped them with the leftover cheese and jalapeno.

Richie, Kait and I enjoyed this dinner on my roof with some summery beers. Notice that the plate is in my lap in one of the above shots?

In fact these were so good, I had them two nights in a row.

Same method, except this time served with a veggie stir fry:

-butter

-mushrooms

-garlic

-asparagus

-snap peas

So. Good.

And these are versatile. You can use them with ingredients in your fridge, it doesn't have to be cheddar and jalapeno. If you've got mozzarella and tomatoes, use it!

This post is part of Real Food Wednesday!