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"Those who forget the pasta are condemned to reheat it."--Unknown

Lock Jaw's Jalapeno Jack Burgers Recipe

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This recipe for Lock Jaw's Jalapeno Jack Burgers is from On the Grill with Tony Fatso, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 LBS lean ground beef
2 TBS Durkee Steak Dust
2TBS Worcestershire sauce
4 packages ranch dressing mix
1 jalapeno pepper
1 poblano pepper
1 white onion, sliced thick
12 thick slices of jalapeno jack cheese
Directions:
Directions:
Preheat your grill for direct, high heat. Combine ground beef, steak dust, dry ranch dressing and Worcestershire sauce in a bowl. Take ground beef and form into 12, 1/3 lb patties.

While hamburgers are grilling, place the jalapeno, poblano, and onion slices on the grill. Brush with olive oil. Grill for about ten minutes, turning the peppers and onions at 5 minutes. After 10 minutes, remove peppers and onions from grill. After removing the stems from the peppers, place poblano, jalapeno and onion slices in a food processor, with 2 TBS of water and 1 TBS of olive oil. Pulse in the processor for 5 -10 seconds, until mixture becomes consistent.

Turn burgers once after 5-6 minutes. Before removing burger from grill, top with a thick slice of jalapeno jack cheese. Remove from grill, serve on your favorite bun and top with the peppers and onion sauce you made in the food processor.
Personal Notes:
Personal Notes:
This is one hot burger, literally. This recipe was submitted by a long time listener of “On the Grill” Rob Lewis of Land O’ Lakes, Florida. The first time I ever received an email from Rob, I miss read the spelling of his address. Instead of replying to “Lawjock”, which is what he actual address is, I wrote back to “Lockjaw”. As we can all imagine, that is a different profession all together, and it explains the name of the burger.

 

 

 

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