"The crunch of two kinds of fried crumbs with the meaty center of a cheeseburger and the bite of jalapeno. Perfect pairing with any cold libation and a tailgating crew."
2 pounds Certified Angus Beef ground chuck
12 ounces shredded cheddar cheese
6 jalapeños, seeded and minced
1 tablespoon salt
1 tablespoon fresh ground black pepper
1 teaspoon whole mustard seeds
8 ounces sour cream
1 lime, juice and zest
2 tablespoons honey
2 tablespoons minced cilantro
1 cup plain bread crumbs
1 cup panko bread crumbs
1 bottle frying oil as needed
Combine the ground beef, cheese, jalapeños, salt, pepper, and mustard seeds in a large mixing bowl. Portion by hand into 42 1-ounce popper-shaped balls. Refrigerate.
Prepare dipping sauce in a small bowl by whisking together the sour cream, lime juice and zest, honey, and cilantro. Set aside.
Crack and whisk the eggs, and pour into a shallow dish. Combine the bread crumbs and put in a second shallow dish.
Heat a pot of frying oil to 325°F.
Roll the poppers in the egg mix, 6-8 at a time, roll in the bread crumbs, and lay on wax paper. Repeat.
Deep fry 4 minutes in batches. Allow to dry on paper towels. Serve warm with Honey Lime Cream Sauce for dipping.