Entrée: United States – Texas-Style Jalapeño Jack Juicy Lucy

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 18 min

Total 38 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) ground beef (80/20).
4 oz (115 g) pepper jack cheese, cut into 4 pieces. (estimated edible portion: 4 oz (115 g))
1–2 jalapeños, seeded and finely diced (adjust to heat preference). (estimated edible portion: 11/16 oz (20 g))
1 tsp (5 ml) chili powder.
1 tsp (5 ml) salt.
1/2 tsp (2.5 ml) black pepper.
4 burger buns.
Optional: sliced red onion, to taste.
Optional: chipotle mayonnaise, to taste.

Show original ingredient measurements

1 lb (450 g) ground beef (80/20).
4 oz (115 g) pepper jack cheese, cut into 4 pieces. (estimated edible portion: 115 g)
1–2 jalapeños, seeded and finely diced (adjust to heat preference). (estimated edible portion: 20 g)
1 tsp chili powder.
1 tsp salt.
1/2 tsp black pepper.
4 burger buns.
Optional: sliced red onion, to taste.
Optional: chipotle mayonnaise, to taste.

Instructions

1. Mix the chili powder into the ground beef. Divide the mixture into 8 equal portions and shape them into thin patties. Season both sides with the salt and black pepper.
2. Place one piece of pepper jack and some diced jalapeño on 4 of the patties, leaving the edges clear. Top each with a remaining patty and seal the edges firmly so the filling is enclosed.
3. Chill the stuffed patties for 15 minutes to help them firm up.
4. Preheat a grill or skillet to medium-high heat. Cook the patties for 3–4 minutes per side, until well browned and the center reaches 160°F (71°C).
5. Let the burgers rest for 3 minutes; the melted cheese will be very hot. Toast the buns, then assemble the burgers with sliced red onion and chipotle mayo if desired. Serve.