The summer heat is here guys!! Supposed to be almost 90 degrees today…grossssss. I’m headed up north to enjoy a little cooler weather thank goodness. I just don’t handle heat well. Pretty sure I legit melt away when the temperature is anything over 80. Ridiculous I know but at least I moved to the Pacific Northwest. My fellow Californians always thought I was just insane. “WHO doesn’t like the bright bright hot sun 24/7 365 days a year??” Mk well obviously not me.
I’m basically useless when it’s hot out, and you can forget about cooking! All the salads, chips and grilled corn mango salsa for dinner. And of course, some serious BBQing. Which brings me to my current favorite grilled recipe…Jalapeño Pepper Jack Burgers with Garlic Avocado Aioli!
So I never really realized how easy burgers are to make. As long as you don’t mind getting your hands a little dirty, you just mash all the stuff together in a bowl, form patties, and then cook 4-5 minutes per side. A litte cheese, some toppings, toasted buns and YAS you got a towering burger on your hands.
From start to finish these Jalapeño Pepper Jack Burgers take maaaybe 30 minutes, including the garlic avocado aioli! It’s awesome. For some reason I always thought burgers were a long, drawn out process aaaand thankfully they’re totally not. SO, they’re my new favorite grilling item. Get excited friends.
So about these cheeseburgers. Dan, fiancé and burger afficionado, ate his in 2 minutes 😎. Apart from some serious spices, fresh jalapeño and cilantro, plus a generous slice of pepper jack cheese, that aioli…🙌🏻🙌🏻. It’s SO GOOD!!!
I may have slathered it on both buns and on the patty itself I love it so much. Avocado, mayo, fresh garlic, a little lime juice, and fresh cilantro, salt and pepper? Where could you go wrong?? Oh that’s right NOwhere. Are you an avocado fan? Aweeesome, you’ll love this aioli I promise. It might even be my favorite part of this cheeseburger 🥑🥑🥑.
OK guys! Ready for some serious burgers?!? Then these Jalapeño Pepper Jack Burgers with Garlic Avocado Aioli are right up your alley. Hop to it!
If you make this recipe, please be sure to take a photo and tag it with #aberdeenskitchen. I can't wait to see what you cook up!
- 1½ lbs ground beef, preferably chuck meat, no more than 80% lean.
- 1 jalapeño, seeds removed and diced
- 1 tablespoon fresh cilantro, minced
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon Mexican ground oregano
- ¾ teaspoon coarse salt
- ½ teaspoon ground black pepper
- ½ large, ripe avocado, pitted
- ¼ cup light mayonnaise
- 1 clove garlic, minced
- 1 teaspoon fresh cilantro, minced
- ½ teaspoon lime juice
- salt, pepper, to taste
- 4 sesame seed buns
- 4 slices pepper jack cheese
- Romaine Lettuce leaves, roughly torn
- Heirloom tomato slices
- Fresh jalapeño slices
- Pico de Gallo
- Preheat an outdoor grill.
- In a large mixing bowl, combine ground beef, jalapeño, cilantro, and spices until thoroughly mixed. Divide meat into four, large and round equal portions to make the patties. Flatten to the approximate size of your burger buns. Press your thumb into the center of each patty, forming an indent, to allow for even cooking.
- Place burger patties on the grill surface. Cook one side for about 4-5 minutes. Flip and cook the other side for about 3-4 minutes (for medium rare patty). Add pepper jack cheese on top and cook for another minute, until melted. Remove from heat and rest the patties for about 5 minutes.
- While burgers are cooking, make the aioli: Combine all ingredients in a food processor. Pulse until smooth. Alternatively, in a small bowl, smash the avocado until stirable. Stir together all ingredients until creamy.
- When burgers are resting, toast the buns on the grill for 2 minutes, face down, until slightly golden. Spread aioli on both bottom and top buns.
- Assemble the burgers, layering as follows: Bottom bun, romaine lettuce, tomato, pepper jack burger, remaining aioli, pico de gallo, jalapeño slices, top bun. Serve immediately.