Jalapeno Cheese Burger - Cass's

Cassie *


My family and friends love these burgers..the sandwich packs a wonderful flavor. Pictures do not do these burgers justice.

The sauce kicks it up a notch....they are great in the summer cooked on the grill. This time of year, I use my cast iron griddle.

These freeze well also. I usually make a large batch, portion and use my food saver. When thawed they look like I just made them.

I sometimes mix these up the day before I'm making..all the spices, garlic and onion have time to permeate the meat!

If you like spicy, give them a try.

My pics.


★★★★★ 4 votes

15 Min
15 Min



  • 1 - 2 large
    tomatoes, chopped
  • 2 clove
    garlic, minced,
  • 1 small
    onion, chopped
  • 1 can(s)
    ( 4 oz ) sliced jalapeno's, i use the hot ones, when not using my fresh jumbo jalapeno's...if using fresh, slice 2 for the sauce, and chop 1 - 2 for the burgers
  • 5 - 6
    sliced, fresh mushrooms ( optional)
  • 1 tsp
    red pepper flakes ( optional)
  • 1 tsp
    habanero hot sauce ( optional)
  • 3 Tbsp
    olive oil, or enough to cook the sauce without sticking

  • 1 lb
    ground beef or ground chuck
  • 1/2 c
    onion, chopped fine
  • 1/2 pkg
    ( 4 ounces) chili seasoning
  • 1 - 2 Tbsp
    a-1 steak sauce
  • 2 Tbsp
    worcestershire sauce
  • 1 tsp
  • 1 tsp
  • 1 tsp
    creole seasoning ( optional)
  • 8 slice
    garlic texas toast, or have used toasted buns
  • 4 slice
    jalapeno cheese , or pepper jack

How to Make Jalapeno Cheese Burger - Cass's


  1. In a medium sized bowl; mix all of the burger ingredients; except for the Texas toast and cheese slices.
  2. Make four even patties, I shaped my patties oblong to fit nicely on the Texas toast.
  3. For the sauce:

    On medium heat, add oil to a skillet or saucepan; saute the jalapeno's, onions, garlic, mushrooms and tomatoes. Adding more oil to keep moistened if need be. You don't want the sauce to dry out and burn.

    When vegetables are soft, add the seasonings, hot sauce if using. Stir, and set aside. You could also add a bit of tomato sauce if tomatoes are not juicy.
  4. Start frying or grilling your patties in a nice hot skillet or grill ( this helps seal in the juices and is more appealing to the eye) once seared on each side; you can reduce the heat and continue cooking till desired preference. (5 - 6 minutes on each side).

    Do not push down on your burger when cooking, it will not be as moist and juicy

    In the meantime; if you are using Texas toast or buns, go ahead and toast tem ( if preferred) either in the oven or I used my cast iron skillet.
  5. When patties are getting close to being cooked to your preference, reduce heat and add a slice of cheese to each; add a tiny bit of water to the pan and cover; till cheese is nicely melted. About a minute.
  6. Take 2 slices of the nicely grilled toast, place the pattie with cheese, spoon on as much jalapeno sauce as desired.

    I have served these as open faced sandwiches. When wanting more sauce, I just double the batch..it is soooooooo good!

    This recipe makes for a great Southwestern meatloaf also..just add eggs and bread crumbs..Yum!

Printable Recipe Card

About Jalapeno Cheese Burger - Cass's

Regional Style: Mexican

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