jalapeño popper patty melts (Printer-Friendly)
Spicy jalapeño filling, gooey cheese, and savory patties layered on crisp Texas toast for bold, comforting bites.
# List of Ingredients:
→ For the beef patties
01 -
2 pounds 80/20 ground chuck
02 -
Salt, freshly ground black pepper, and granulated garlic blend (SPG rub), to taste
→ For assembly and filling
03 -
6 slices pepper jack cheese
04 -
4 Texas toast bread slices
05 -
Jalapeño popper mixture (made from cream cheese, chopped fresh jalapeños, shredded cheddar cheese, assorted seasonings)
# Preparation Steps:
01 -
Shape the ground chuck into 1/3-pound portions and roll each into a ball.
02 -
Using a burger press, flatten each beef ball into a patty. Season generously on both sides with SPG rub.
03 -
Heat the griddle over medium-high heat until hot.
04 -
Transfer the patties to the griddle and sear for 4 minutes on the first side.
05 -
Flip the patties, season the second side, and place 3 slices of pepper jack cheese on each patty. Continue cooking for 3 minutes.
06 -
Move finished patties to the cooler area of the griddle to keep warm.
07 -
Reduce griddle temperature. Toast Texas toast bread slices on griddle for 3 to 5 minutes until golden brown.
08 -
On each patty, spread a generous portion of jalapeño popper mixture. Stack double patties if desired and complete with a toasted bread slice on top and bottom.
09 -
Return assembled sandwiches to the griddle and toast both sides until golden and crispy. Serve immediately while hot.
# Additional Suggestions:
01 -
Resting the patties before assembly helps retain their juiciness.
02 -
Ensure the buns are thoroughly toasted to maintain crispness after assembling.
03 -
For a spicier profile, increase the amount of jalapeños in the popper mixture.