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. 

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
  • slices pepper jack cheese
  • 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
27g
39%
Sugar
2g
2%
Saturated Fat
9g
38%
Cholesterol
102mg
34%
Carbohydrate, by difference
39g
30%
Protein
35g
76%
Vitamin A, RAE
80µg
11%
Vitamin B-12
4µg
100%
Vitamin C, total ascorbic acid
5mg
7%
Calcium, Ca
135mg
14%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
35µg
9%
Iron, Fe
9mg
50%
Magnesium, Mg
41mg
13%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
292mg
42%
Selenium, Se
21µg
38%
Sodium, Na
783mg
52%
Water
122g
5%
Zinc, Zn
8mg
100%

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.