Jalapeño Popper Patty Melts (Ready-to-Print Version)
Spicy jalapeño popper filling meets juicy, cheesy patties in crispy melted sandwiches for hearty enjoyment.
# What You’ll Need:
→ Patties
01 -
2 pounds 80/20 ground chuck
02 -
Salt, pepper, and granulated garlic blend (SPG), to taste
03 -
6 slices pepper jack cheese
→ Bread
04 -
4 slices Texas toast
→ Jalapeño Popper Mixture
05 -
4 ounces cream cheese, softened
06 -
2 fresh jalapeños, seeded and finely diced
07 -
1/2 cup shredded cheddar cheese
08 -
1/4 teaspoon smoked paprika
09 -
1/8 teaspoon onion powder
# Step-by-Step Guide:
01 -
Combine softened cream cheese, diced jalapeños, shredded cheddar, smoked paprika, and onion powder in a mixing bowl. Mix thoroughly until smooth.
02 -
Divide the ground chuck into six 1/3-pound portions. Shape each into a round ball.
03 -
Use a burger press to flatten each portion into evenly-sized patties.
04 -
Generously season both sides of each patty with SPG rub.
05 -
Heat a griddle over medium-high until hot.
06 -
Place patties on the griddle and sear for 4 minutes without moving.
07 -
Flip each patty, season the other side, and lay a slice of pepper jack cheese on top. Cook for 3 more minutes until cheese melts.
08 -
Transfer cooked patties to a cooler side of the griddle to keep warm.
09 -
Reduce griddle temperature to medium. Place Texas toast slices on griddle and toast for 3 to 5 minutes per side, until golden.
10 -
Spread a generous scoop of jalapeño popper mixture on each patty. Stack two patties together and place between toasted bread slices.
11 -
Place assembled sandwiches back on the griddle and toast both sides until crisp and hot. Serve immediately.
# Handy Tips:
01 -
Adjust the number of jalapeños for your preferred heat level; freshly diced jalapeños provide optimal flavor.
02 -
Allow patties to briefly rest after cooking to retain maximum juiciness.
03 -
For best results, toast bread until deeply golden to prevent sogginess.