So I was feeling imaginative and creative the other night and decided to cook up some burgers with a twist.
…and form the patties around the cream cheese center.
Throw those babies on the grill until desired doneness… and enjoy.
While these burgers were pretty much delicious… they weren’t my favorite, I’ll be honest. And if we ever decide to do these again, here are my suggestions:
- Salt. We did not salt these burgers, and they needed it.
- Dice the jalapenos more finely… as in, pulverize them in the food processor. And while I LOVE jalapeno FLAVOR, I don’t relish biting into an overly large tear-inducing chunk of one in my burger, but that’s just me. Personally, I think more jalapenos, but more finely minced, would have been ideal.
- More bacon. Naturally. Because there are very few problems in life that MORE BACON is not the answer. And stir the bacon into the ground beef, not into the cream cheese. OR perhaps into both… more bacon would solve the salt problem.
- Form the meat into super-thin patties, then put the cream cheese in between two patties, rather than trying to form the patties AROUND the cream cheese. If that makes sense.
Always in pursuit of the perfect burger recipe….