• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 12
    OK

    Serrano Pepper Burgers

    Serrano Pepper Burgers will delight your guests at your next bbq and for good reason. Serrano pepper, pepper jack cheese and all the fixin's make these burgers a family friendly and kid approved hit! For a milder version, try a fresno pepper instead of serrano in this flavorful burger.


    Ingredients
    1
    pound
    serrano peppers
    2
    tablespoons
    Olive Oil
    *
    kosher salt
    3
    pounds
    ground chuck
    *
    freshly ground black pepper
    1
    pound
    pepper jack cheese, thinly sliced
    *
    butter
    12
    hamburger buns
    *
    mayo, ketchup, mustard, lettuce, tomato and other toppings
    Directions
    Light 1 side charcoal grill or preheat gas grill to 350° to 400° (medium-high); leave other side unlit. Toss together peppers and oil. Arrange peppers in grill basket or on aluminum foil tray over unlit side; grill, covered with grill lid, 10 to 15 minutes or until peppers begin to shrivel. Transfer peppers to lit side of grill, and grill, covered with grill lid, 8 to 10 minutes or until lightly charred, turning after 4 minutes. Remove from grill to wire rack, and cool completely (about 15 minutes). Remove and discard stems; slice peppers in half lengthwise. Remove seeds, and sprinkle peppers with salt to taste.
    Light other side of grill, and preheat to 350° to 400° (medium- high). Shape ground chuck into 12 patties; sprinkle with desired amount salt and pepper. Grill patties, without grill lid, 4 to 5 minutes on each side or to desired degree of doneness. Place 2 to 3 pepper halves on each patty; top with cheese. Grill, covered with grill lid, 1 to 2 minutes or until cheese melts.
    Butter inside of each bun, and toast on grill. Serve burgers on toasted buns with desired toppings.
    Reprinted With Permission From Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro

    The base number of servings for this recipe is 12
    OK

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