Try these Jalapeño Beef Poppers from Schweid & Sons cookbook, This is Not a Hamburger Cookbook: Schweid & Sons’ Ground Beef Companion.
Jalapeño Beef Poppers by Certified Angus Beef ® brand Corporate Chef Michael Ollier
Michael Ollier is corporate chef for the Certified Angus Beef ® brand. Founded in 1978 by real Angus cattlemen and made up of a collection of family ranchers, the original Angus brand was created with a shared belief that still drives it today: that its customers can taste the pride that goes into every cut. The Certified Angus Beef ® brand is known for its exceptional quality and generous marbling, and strictly adheres to 10 exacting quality standards that give it incredible juiciness, unparalleled tenderness and exceptional flavor.
- 2 Pounds ground chuck, such as All American, 100% Certified Angus Beef® brand ground chuck
- 12 Ounces Cheddar cheese, shredded
- 6 jalapeños, seeded and minced
- 1 Tablespoon salt
- 1 Tablespoon fresh ground black pepper
- 1 Teaspoon whole mustard seeds
- 1-2 eggs
- 1 Cup plain breadcrumbs
- 1 Cup panko breadcrumbs
- Frying oil, as needed
Combine ground beef, cheese, jalapeños, salt, pepper, and mustard seeds in a large mixing bowl. Portion by hand into 42 popper-shaped balls, approximately 1-ounce each.
Crack and whisk eggs; put in a shallow dish. Combine bread crumbs and put in a second shallow dish.
Prepare a pot with frying oil; heat to 325 degrees F. Roll poppers in egg mix, 6-8 at a time, roll in breadcrumbs; repeat. Deep fry 4 minutes in batches. Allow to dry on paper towels; serve warm with honey lime crème fraîche for dipping.