Secret Ingredient Burgers Recipes

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HIDDEN SECRET BURGERS



Hidden Secret Burgers image

Spicy beef burgers, which reveal a hidden centre of melted cheese, jalapenos, and peppers!

Provided by gothlingbecka

Categories     Main Dish Recipes     Burger Recipes     Hamburgers

Time 35m

Yield 4

Number Of Ingredients 11

1 pound ground beef
½ onion, finely chopped
1 egg, beaten
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 tablespoon dry bread crumbs
1 teaspoon paprika
1 teaspoon dried parsley
salt and pepper to taste
⅓ cup shredded Monterey Jack cheese
½ fresh red chile pepper, finely chopped
4 slices pickled jalapeno pepper, finely chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl, mix the ground beef, onion, egg, hot pepper sauce, and bread crumbs. Season with paprika, parsley, salt, and pepper. In a separate bowl, mix the cheese, red chile pepper, and jalapeno pepper. Form the beef mixture into 4 balls, and press a well in the center of each. Stuff with equal amounts of the cheese mixture. Press meat around filling to seal. Arrange on a baking sheet, and press gently into thick patties.
  • Bake 20 minutes in the preheated oven, turning once, until well done.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 3.7 g, Cholesterol 123.8 mg, Fat 17.7 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 7.5 g, Sodium 221.7 mg, Sugar 1.3 g

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  • Form your patties gently. "You don't want to spend a lot of time shaping your burger," Bobby says. "Basically, you want to get the burger shaped until it just holds together, so that when you eat it you can sort of see the granular pieces of the beef running through it.
  • Press a divot into each patty with your thumb. "When a burger [without a well] cooks, it plumps up like a football," Bobby says. "But when I put a well in the burger, it kind of looks like a funny shape, but it plumps back up to the original shape that you want the burger to be in."
  • Use a flat cooking surface. If you're cooking burgers indoors, skip the grill pan and go with a stovetop griddle, heavy cast-iron pan or large skillet that hold its heat well.
  • Flip only once. "Let the griddle do its job," Bobby says. By flipping the burger only one time, you'll get a crispy seared crust that locks in the burger's juices.
  • Melt the cheese perfectly and completely — with the secret ingredient! There's one surprising ingredient that Bobby uses that's key to making his perfect cheeseburgers.


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