"Like biting into a crunchy cheeseburger with the zing of jalapenos and a cool, sweet, creamy dip."
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 breadcrumbs
1 cup panko breadcrumbs
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 the dipping sauce in a small bowl by whisking together the sour cream, lime juice and zest, honey, and cilantro. Set it aside.
Crack and whisk the eggs and pour into a shallow dish. In a second shallow dish, combine the bread crumbs.
Heat a pot of frying oil to 325°F.
Roll 6-8 poppers at a time in the egg mix, roll in the bread crumbs, and lay on wax paper. Repeat.
Deep fry in batches for 4 minutes. Allow them to dry on paper towels. Serve warm with the Honey Lime Cream Sauce for dipping.