Bacon Jalapeño Burgers are tangy-spicy, and would be a great addition to your Independence Day celebration. If not grilling outdoors, you can easily make them indoors using your broiler, for a taste of summer any time of the year.
I’ve been trying to find ways to use up a couple jars of pickled jalapeños we have in the house. My father-in-law gave us one a while ago, and forgetting that we had it, I bought a second jar myself.
In my recipe searches, I came across a burger that used them in the burger as well as on top. I adapted it for what we had, and made these Bacon Jalapeño Burgers.
Extra-cheesy, slightly tangy, and not dried-out at all, these burgers are amazing. Jay made his usual acceptance proclamation, and gave me the go-ahead to make these again whenever I wanted (his roundabout way of saying he likes them). Not surprisingly, the bambino wouldn’t go near these, so he had a couple hot dogs instead.
My intention had been to grill these, but we’ve been grilling enough lately that we ran low on charcoal. Eight briquettes wasn’t going to be anywhere near enough charcoal, so I broiled them instead.
They came out just fine, but I am planning to make these again, because I think the smoky flavor infused by the charcoal will meld beautifully with the jalapeños.
You will want to make sure that your bacon is crisp. Any extra moisture from the jalapeños will soften it some, and if it’s already on the chewy side, you won’t have that crunchy mouthfeel when you bite into your burger.
Recipe Source: Weber.com As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Recipe Source: Weber.com
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.