| Makes: | 4 servings |
| Prep Time: | 15 minutes |
| Cook Time: | 10 minutes |
| Ready In: | 25 minutes |
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The author says "Secret to these is Coca-cola and poking a hole in center of patties with pinky so they don't look like flying saucers when cooked."
From Wikipedia: Pepper jack cheese is a derivative of Monterrey Jack that includes spicy hot peppers for a zesty flavor. Spicy, delicate and buttery, pepper jack cheese is semi-soft and open textured with a slightly tart flavor.
Pepper jack cheese can complement most meat, especially beef. Pepper jack is often used as an alternative cheese in dishes such as quesadillas, and also eaten with bread or crackers. A variation of pepper jack cheese involves using specific peppers. The most common varieties of this specific-pepper jack cheese are jalapeńo jack and habanero jack, but other varieties are available.
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| Ingredients |
| 1 1/2 pound ground chuck sirloin |
1 small onion minced fine |
| 1/2 tsp celery seed (not salt) |
1/2 can Coca-cola |
| dash of Worcestershire |
Tabasco to taste |
| Tony's seasoning or Cajun Seasoning to taste |
1 large egg |
| 1/4 cup Italian bread crumbs |
4 thick slices Pepper Jack cheese |
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| Directions |
Combine all but cheese.make into 4 patties and POKE HOLE with pinky through center of patties so they don't PLUMP up in middle. Cook in a little olive oil to the degree of done that you like. Top with cheese slices, tomato, and ketchup or bar-b-que sauce. Good with french fries and you can top the burgers with shredded cabbage, YUM, YUMMY
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