Zippy Jalapeno Burgers

Zippy Jalapeno Burgers, wood pellet, grill, BBQ, smoker, recipe

Zippy Jalapeno Burgers

Ken loves big beefy burgers with a spicy bite. So, Patti came up with Zippy Jalapeno Burgers with a southwestern flair. It was easy with canned, pickled jalapeno slices and our Chef of the Future Southwestern seasoning. This was a ½ pound burger topped with pepper jack cheese, a bacon square and drizzled with Jalapeno Green Salsa. It was a “Big Burger” that was a real challenge to eat, (but I had help from our dogs), with just the right amount of sweet heat from the jalapenos. Off The Hook!!!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Zippy Jalapeno Burgers
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes at 400 degrees (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Smoked Hickory

Ingredients: Zippy Jalapeno Burgers

  • 1lb. ground beef 85/15
  • 1 ½ Tablespoons minced fresh garlic
  • 2 bacon squares
  • ½ cup sliced, pickled jalapenos
  • 1 Tablespoon Chef of the Future Southwestern Seasoning
  • 4 slices pepper jack cheese
  • Mrs. Renfro’s Jalapeno Green Salsa, or your favorite
  • Condiments of choice
  • Hamburger buns

Link for Bacon Squares: https://datenightdoins.com/bacon-squares/
Video: https://datenightdoins.com/bacon-the-perfect-burger-topper/

Zippy Jalapeno Burgers
A Wood Pellet Grill Recipe

Zippy Jalapeno Burgers, wood pellet, grill, BBQ, smoker, recipe

Form into Two ½ Pound Patties

Cooking Directions: Zippy Jalapeno Burgers

In a medium bowl gently mix well beef, garlic, seasoning and jalapenos. Form into two ½ pound patties. Preheat the Grill Grates to 400 degrees (205c) and place your burgers directly on the grill. Grill these 10 minutes per side with a quarter turn at 5 minutes for those nice flavor bars.

When the meat reaches an internal temperature around 160 degrees (72c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165 degrees (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Build your burger topping it with pepper jack cheese, a bacon square and drizzled with Jalapeno Green Salsa and condiments of choice. Off the Hook!!!

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Zippy Jalapeno Burgers
A Wood Pellet Grill Recipe

Zippy Jalapeno Burgers, wood pellet, grill, BBQ, smoker, recipe

Onto The Hot Grill Grates

Zippy Jalapeno Burgers, wood pellet, grill, BBQ, smoker, recipe

 Ready for the Topping

Zippy Jalapeno Burgers, wood pellet, grill, BBQ, smoker, recipe

 Top with A Bacon Square

Zippy Jalapeno Burgers
A Wood Pellet Grill Recipe

Zippy Jalapeno Burgers, wood pellet, grill, BBQ, smoker, recipe

Top With Cheese

Zippy Jalapeno Burgers, wood pellet, grill, BBQ, smoker, recipe

 Time to Build Our Burgers

Zippy Jalapeno Burgers, wood pellet, grill, BBQ, smoker, recipe

Looking Good

Zippy Jalapeno Burgers
A Wood Pellet Grill Recipe

Zippy Jalapeno Burgers, wood pellet, grill, BBQ, smoker, recipe

Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

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Add a Little Heat To Your Meat
and “Date Night Gourmet Steak Seasoning“.

Our Thanks To:

Our new “Date Night Doins Butt Rub”
https://datenightdoins.com/date-night-rub/

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Grill Grates
http://www.grillgrate.com/

Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/

Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com

Swimmin N Smoke
http://www.swimmininsmoke.com/

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/

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Zippy Jalapeno Burgers
 
Prep time
Cook time
Total time
 
Ken loves big beefy burgers with a spicy bite. So, Patti came up with Zippy Jalapeno Burgers with a southwestern flair. It was easy with canned, pickled jalapeno slices and our Chef of the Future Southwestern seasoning. This was a ½ pound burger topped with pepper jack cheese, a bacon square and drizzled with Jalapeno Green Salsa. It was a “Big Burger” that was a real challenge to eat, (but I had help from our dogs), with just the right amount of sweet heat from the jalapenos. Off The Hook!!!
Author:
Recipe type: Burger
Cuisine: American
Ingredients
  • 1lb. ground beef 85/15
  • 1 ½ Tablespoons minced fresh garlic
  • 2 bacon squares
  • ½ cup sliced, pickled jalapenos
  • 1 Tablespoon Chef of the Future Southwestern Seasoning
  • 4 slices pepper jack cheese
  • Mrs. Renfro’s Jalapeno Green Salsa, or your favorite
  • Condiments of choice
  • Hamburger buns
  • Link for Bacon Squares: https://datenightdoins.com/bacon-squares/
  • Video: https://datenightdoins.com/bacon-the-perfect-burger-topper/
Instructions
  1. In a medium bowl gently mix well beef, garlic, seasoning and jalapenos. Form into two ½ pound patties. Preheat the Grill Grates to 400 degrees (205c) and place your burgers directly on the grill. Grill these 10 minutes per side with a quarter turn at 5 minutes for those nice flavor bars.
  2. When the meat reaches an internal temperature around 160 degrees (72c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165 degrees (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
  3. Build your burger topping it with pepper jack cheese, a bacon square and drizzled with Jalapeno Green Salsa and condiments of choice. Off the Hook!!!

 

 

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