Brussel Sprouts. They’re one of my two new veggie obsessions, the other being cauliflower, of course. So, what better to go with a Jalapeño Cheddar Burger than some sprouts. Some spicy, iron skillet Brussel Sprouts.
OK. Maybe onion rings. If you’re Mr. GMET and you can eat those kind of things. (GF onion rings are for special occasions only.) Either way, these burgers have a spicy kick.
I added a little diced cheddar in the burger itself. And then, obviously, more on top. With a dollop of Hidden Valley Ranch dressing. (Is there any other kind?)
for the burgers (makes 2):
1/2 lb ground beef
salt & pepper (according to your tastes)
2 tsp finely diced garlic
1 finely diced jalapeño (with the seeds if you can handle the heat.)
4 tbsp cheddar cheese, 2 tbsp diced, 2 tbsp shredded
+ your favorite buns
Mix the beef with the salt and pepper plus the diced garlic, jalapeño and cheese. Don’t over-mix your meat though or it will get a weird texture. Keep it meaty! Throw em on your grill, in the oven, in a frying pan, etc and watch them carefully, turning about 8 minutes in to get both sides nice and grilled (more or less, depending on how well you like ’em done.) Make some onion rings, grab the sprouts or get out your favorite chips while the cooking is going down. Then pile on your favorite toppings (roasted red peppers, avocado slices, etc.) and dig in.
** This year, I’m making (at least) 20 burgers. See ‘em all. **