Pickled Jalapeño Burger

There’s nothing better than tangy pickled jalapeños  — except maybe a burger topped with them. This...
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Pickled Jalapeño Burger
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Pickled Jalapeño Burger

There’s nothing better than tangy pickled jalapeños  — except maybe a burger topped with them. This burger gets extra heat from the jalapeños mixed into the beef and the pepper jack cheese melted on top. Make the pickled jalapeños at least a day in advance for the best flavor. 

4
Servings
424
Calories Per Serving
Deliver Ingredients

Ingredients

For the Pickled Jalapeños

  • 1 Cup white vinegar
  • 1 Cup water
  • 1 Tablespoon salt
  • 1 Tablespoon sugar
  • ½ Pound jalapeno peppers, sliced

For the Burgers

  • 1 Pound ground beef
  • 2 Tablespoons pickled jalapenos, chopped
  • Salt, to taste
  • Pepper, to taste
  • 4 slices pepper jack cheese
  • 4 hamburger buns, toasted
  • Pickled jalapenos, for serving
  • Sliced red onion, for serving
  • Lettuce leaves, for serving

Directions

For the Pickled Jalapeños

Bring the vinegar, water, salt, and sugar to a simmer in a small sauce pan. As soon as the sugar and salt are dissolved, remove the pan from the heat and pour the brine over the sliced jalapeños . Store (in a covered jar) in the refrigerator overnight.

For the Burgers

Combine the ground beef and chopped pickled jalapeños and mix, just until combined. Gently form the beef into 4 patties and then season each patty with salt and pepper.

Grill the burgers, about 5 minutes per side, until they reach an internal temperature of 160 degrees F. Add one slice of cheese to each patty and grill for one minute more.

Serve the burgers on the toasted buns, topped with more jalapeños , red onion slices, and lettuce. 

Nutritional Facts

Total Fat
23g
33%
Sugar
2g
2%
Saturated Fat
8g
33%
Cholesterol
129mg
43%
Carbohydrate, by difference
10g
8%
Protein
40g
87%
Vitamin A, RAE
84µg
12%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
59mg
6%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
38µg
10%
Iron, Fe
11mg
61%
Magnesium, Mg
44mg
14%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
294mg
42%
Selenium, Se
21µg
38%
Sodium, Na
406mg
27%
Water
116g
4%
Zinc, Zn
7mg
88%

Pickle Shopping Tip

Look for glass jars with metal lids (preferably Mason jars). They are more easily sanitized than plastic containers.

Pickle Cooking Tip

When pickling foods, invert the jar for about 5 minutes after sealing it to ensure a tight seal.