The Burger Cellar’s Jalapeno Cheese Burger
To help make your May long weekend sizzle, we’ve asked Alan Voves, Executive Chef & owner of The Burger Cellar, to give us a tasty BBQ recipe that is not only simple to prepare on a busy holiday weekend, but incredibly tasty.
We think his Jalapeno Cheese Burger fits the bill on all counts.
And if you like this, there’s plenty more where that came from. You can find more of Voves’ mouthwatering creations at The Burger Cellar, 3391 Yonge St., just north of Lawrence. Open everyday of the week for lunch and dinner call 647-345-0084 for reservations.
Jalapeno Cheese Burger
Makes 4 burgers
Ingredients
2lb ground beef 80/20 medium ground
8 slices, Jalapeno Monterey Jack
20 slices, pickled Jalapeno
4 slices, red onion
4 slices, hot house tomatoes
Chipotle mayo, recipe follow
4 burger bun
4 leaves, Boston lettuce
Sea salt and fresh ground black pepper
Chipotle mayo:
1 fl. oz. chipotle peppers, blended
½ lt mayo, heavy
.5 floz BBQ, smoky sauce
Mix all ingredients, cover and refrigerate.
To make burgers:
- Heat your grill to high
- Form ground meat into 4 equal size burgers, one inch thick
- Season generously with salt and pepper on each side
- Place burgers on the grill, grill until slightly charred, 4 to 5 minutes
- Turn the burgers over and cook to medium, about 4 minutes longer
- Place 2 slices of cheese on each burger close the lid and cook until cheese has just melted
- Place burger buns cut side down on the grill and grill till the buns are light brown
- Place the burgers on the bottom bun, top each one with 5 slices of jalapeno peppers, slice tomato, slice red onion and lettuce leaf
- Spread, generously, chipotle may on the top bun, on the cut side and place on top of the burger cut side down
Serve immediately
Wine pairing: California Zinfandel is a no-brainer here. Zin is full of spice and ripe berry fruit, and perfectly compliments to spicy food, red meat and cheese.
Try: Clos du Val Zinfandel, Napa Valley 2009 $23.95
Vintages 590216