jalapeño popper patty melts (Printable Version)
# What You'll Need:
→ Patties
01 -
907 g 80/20 ground chuck
02 -
Salt, pepper, and garlic rub (SPG), to taste
03 -
6 slices pepper jack cheese
→ Buns
04 -
4 slices Texas toast buns
→ Jalapeño Popper Mixture
05 -
Cream cheese, chopped jalapeños, shredded cheddar cheese, and spices (for filling)
# Step-by-Step Directions:
01 -
Divide ground chuck into 1/3-pound (150 g) portions and shape into balls.
02 -
Use a burger press to smash each ball into a flat patty.
03 -
Generously season both sides of the patties with salt, pepper, and garlic rub.
04 -
Heat the griddle until hot to ensure a good sear.
05 -
Place patties on the hot griddle and cook for 4 minutes without moving.
06 -
Turn patties, season the cooked side, and top each with 3 slices of pepper jack cheese. Cook for another 3 minutes.
07 -
Transfer patties to the cool side of the griddle to keep warm without overcooking.
08 -
Reduce griddle temperature and toast Texas toast buns for 3 to 5 minutes until golden brown.
09 -
Place a scoop of jalapeño popper mixture on each patty, stack double patties, and top with the second bun slice.
10 -
Toast both sides of the assembled sandwich briefly on the griddle until heated through and serve immediately.
# Helpful Notes:
01 -
Use fresh jalapeños in the popper mixture for best flavor. Season patties well and allow them to rest briefly after cooking to retain juices.