"Big beefy burgers with a southwestern flair - topped with pickled jalapeño slices, pepper jack cheese, a bacon square and drizzled with Jalapeño Green Salsa."
1 pound ground beef 85/15
1 1/2 tablespoons minced fresh garlic
2 bacon squares
1/2 cup sliced, pickled jalapeños
1 tablespoon Chef of the Future Southwestern Seasoning
4 slices pepper jack cheese
Mrs. Renfro’s Jalapeño Green Salsa, or your favorite
Condiments of choice
In a medium bowl gently mix beef, garlic, seasoning and jalapeños. Form into two 1/2-pound patties. Preheat the grill to 400°F and place your burgers directly on the grill. Grill 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°F pull it off, cover it and let it rest for 5 to 10 minutes before serving. USDA safe is 165°F. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill.
Build your burger, topping it with pepper jack cheese and a bacon square, drizzle with Jalapeño Green Salsa and add condiments of choice.
Bacon Squares: https://datenightdoins.com/bacon-squares/