Instead of serving plain old hockey-puck meat patties at your next cook out or cook in, get your grill on with this insanely delicious stuffed burger! Thick, meaty hunks wrapped around jalapeno peppers and Havarti Cheese grilled to perfection and then topped with bacon, lettuce and fried green tomatoes. Does it get any better, oh yes it sure does: serve on grilled bbq bread slathered with Pesto Mayonnaise!
Now that's what I call a burger!
Thank you Dana Ramsey for helping me name this burger.
Hope you enjoy!!
prep time20 Min
cook time25 Min
ground beef, lean
pickled jalapeno slices, drained and pat dry with paper towel
havarti cheese, slices
salt and pepper to seaon
all purpose seasoning to season (i used everglades)
fried green tomatoes
fried bacon slices (i used two 1/2 piece slices per burger)
bbq bread or bread of choice
FRIED GREEN TOMATOES
salt and pepper to taste
all purpose seasoning to taste (i used everglades)
oil for frying
2 to 3 Tbsp
mayonnaise (i used hellman's)
1 to 2 tsp
How To Make
REMEMBER: What you put inside the patty should be small in size and portion. If you over-stuff, it will come apart on the grill.
Divide meat into equal patties, patted out into desired shape. I shaped these to fit BBQ bread, a little oblong.
Top patty with jalapeno slices and a slice of cheese. Place another patty on top and pinch seams together. Season both sides with desired seasonings.
Preheat nonstick grill or skillet. With the patties ready, follow the same basic method for grilling a hamburger. Start with a very hot grill! Grill until desired doneness. These burgers are best cooked to medium. Cooking them longer will cause more of the cheese to ooze out.
Serve on a grill bun spread with Pesto Mayonnaise, top with bacon, fried green tomatoes and lettuce.
FRIED GREEN TOMATOES: Combine flour and seasonings in a bowl; set aside.
Slice green tomatoes and coat both sides with flour mixture. Turn over in flour several times to get a good coating.
Heat oil in appropriate size skillet over medium heat. Once hot; fry tomatoes until golden brown, turning once or twice turning cooking. Drain on paper towels.
PESTO MAYONNAISE: Mix together; spread on bun.
Last Step: Don't forget to share!
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