CHIPOTLE CHEDDAR STUFFED BURGERS–$

CHIPOTLE

These burgers, while easy to make, promise to astound. Host a night on the back patio with the bright Holland sunshine, a grill and some giant yard jenga. Play your part in helping Holland in the Georgetown University Energy Prize Competition by turning off your air and lights while you relax outdoors.

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Ingredients
Makes 5 Burgers

  • 2lbs lean beef

  • 1 8oz pack of cream cheese

  • 1 egg

  • 2 jalapeños

  • 1 package of bacon

  • 1 package of shredded cheddar cheese

  • 1 jar raspberry chipotle glaze (found downtown at The Seasoned Home)

  • Chives

  • Fresh spinach

  • Garlic salt

  • Kosher salt

  • Pepper

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Step 1. Generously season meat with garlic salt. Add 1 tbs. of kosher salt, 1 tbs. of pepper, and 1/4 cup of chopped chives. Crack egg over the meat. Mix. While preparing meat, cook 6 strips of bacon.
Tip: Cooking your bacon on the grill with aluminum foil can save energy.

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Step 2. Dice jalapeños. Crumble bacon. Cube cream cheese. Add all three together with at least 2 cups of cheddar cheese.

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Step 3. Use 2/3 of the meat to form 5 patties with a gentle indentation in the middle. Then scoop the cream cheese filling into each of the five patties. Cover the filling with remain 1/3 of meat; then press each patty firmly into a ball. Right before grilling burgers, press each patty gently to flatten out and cook evenly.

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Step 4. Grill burgers. When turning burgers, brush each side with raspberry chipotle glaze.
Tip: For an added crisp, brush your hamburger buns with butter and set on the grill for the last minutes of grilling.

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Step 5. Dress burgers with fresh spinach (and mayo if you desire). Serve with fresh watermelon and chips.

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