A Restaurant-Worthy Jalapeño Cheeseburger Recipe
Americans have always been hamburger crazy, but never more so than now, as celebrity chefs rush to open burger outlets and mega-chains continue to expand their menus of tricked-out patties, piling them high with crazy, ridiculous, oversized toppings. However, you can now put those burgers down and make your own healthier version of a towering burger at home. This jalapeño cheeseburger recipe packs a bite for you spice lovers, while still staying lean thanks to a few smart swaps (like using lean sirloin and olive oil mayonnaise), which cut calories dramatically. This is a restaurant-worthy burger you can actually perfect right in your own kitchen.
Nutrition: 360 calories, 14 g fat (6 g saturated), 840 mg sodium
2 Tbsp ketchup
2 Tbsp relish
1 Tbsp olive oil mayonnaise
Salt and black pepper
1 lb ground sirloin
1 cup shredded Pepper Jack cheese
1 cup caramelized onions
1⁄4 cup pickled jalapeños
4 potato buns, split
How to Make It
- Combine the ketchup, relish, and mayo in a mixing bowl. Season with a pinch of salt and pepper and set aside.
- Preheat a grill, grill pan, or cast-iron skillet.
- Combine the ground sirloin with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper and mix gently.
- Without overworking the meat, form into four patties until the beef just comes together.
- When the grill or skillet is hot (if using a skillet, add a touch of oil), add the patties.
- Cook on the first side for 5 to 6 minutes, until a nice crust develops.
- Flip and immediately top with the cheese. Cook for another 2 to 3 minutes, until the cheese is melted and the burgers are firm but still yielding to the touch.
- Remove the burgers.
- While the grill or pan is hot, toast the buns.
- Slather the bottom buns with the reserved spread, then top each with a burger, caramelized onions, and pickled jalapeños.
- Crown with the bun tops and serve.
Eat This Tip
If you like burgers as much as we do, it’s important to find the right bun for the base of your next masterpiece. We love potato buns, not just because their squishy, compact size holds a 4-ounce patty perfectly, but because they tend to deliver a good dose of fiber for a light caloric toll.
Take our favorite burger vessel, Martin’s Potato Rolls. For 130 calories you get 2 grams of fiber and 7 grams of protein. Compare that with whole-wheat buns, many of which pack 150 or more calories, and you’ll see why we love the humble spud rolls so much.