Pepper Jack Burgers

burger with pepper jack cheese, onion, and spicy ketchup
Pepper Jack Burgers
Makes 5 servings
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  1. 1 tablespoon olive oil
  2. 1 small sweet onion, thinly sliced
  3. 2 teaspoons distilled white vinegar
  4. 1 cup ketchup
  5. 1 chipotle pepper in adobo sauce, minced
  6. 2 teaspoons adobo sauce from chipotle peppers
  7. 1/4 teaspoon ground cumin
  8. 1 cup mayonnaise
  9. 1 tablespoon minced fresh cilantro
  10. 1/2 teaspoon grated lime zest
  11. 1 1/2 pounds ground chuck
  12. 1/2 cup crushed french-fried onions
  13. 2 jalapeños, seeded and minced
  14. 1 teaspoon ground cumin
  15. 1/4 teaspoon salt
  16. 1/4 teaspoon ground black pepper
  17. 5 slices Monterey Jack cheese with peppers
  18. 1 red onion, cut into 1/4-inch-thick slices
  19. 1 tablespoon vegetable oil
  20. 5 ciabatta buns, halved and toasted
  21. Shredded iceberg lettuce
  22. Sliced tomato
  1. In a small saucepan, heat olive oil over medium heat. Add sweet onion, and cook, stirring frequently, for 5 minutes or until tender. Add vinegar, and cook for 1 minute. Stir in ketchup, chipotle pepper, adobo sauce, and cumin; cook, stirring constantly, for 2 minutes. Remove from heat, and let cool completely. Cover and refrigerate.
  2. In a small bowl, stir together mayonnaise, cilantro, and lime zest; cover and refrigerate.
  3. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  4. In a medium bowl, stir together ground chuck and next 5 ingredients. Divide mixture into 5 portions, and shape each portion into a 1/2-inch-thick patty. Brush both sides of onion slices with vegetable oil.
  5. Grill patties and onion slices, covered with grill lid, for 5 minutes per side or until onion is tender and patties are desired degree of doneness. Top each patty with 1 slice cheese, and remove patties and onion from grill.
  6. Spread bottom of buns with mayonnaise mixture, and spread top of buns with ketchup mixture. Top bottom of buns with lettuce, tomato, patty, grilled onion, and top of buns. Serve immediately.
Paula Deen Magazine