Let’s Cook! 5.24.23

By Editor | May 24, 2023 |

LINDA HOSKINS

One thing I love about grilling season is hamburgers! Usually we shape the patties, add some pepper and grill, adding Cheddar cheese at the end. However, once in a while it’s nice to change the burgers a bit. Here is a recipe that we fix once or twice during the summer. This is a perfect recipe for those who like a little kick in their burgers. The cheese added to the burger takes some of the zip off the jalapeno. If you are worried about the heat, try a little less jalapeno.

JALAPENO POPPER BURGERS

makes 4 burgers

• 1 lb. 80% lean hamburger

• 1 jalapeno, seeded and finely chopped

• 2 oz. cream cheese, softened

• 1/2 cup shredded Cheddar cheese

• 2 green onions, finely chopped

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 4 Cheddar cheese slices

Preheat grill to high. In a small bowl, combine cream cheese, shredded Cheddar cheese, green onions and half the jalapenos with a fork. In a bigger bowl, with your hands, combine the hamburger, salt, pepper, garlic powder and remaining jalapenos. Divide into 4 portions. For each burger, poke an indent in the middle and add about 1 Tbsp of cream cheese mixture. Wrap the hamburger around it and form a patty.

Grill burgers for 3 minutes. Flip and top with sliced cheese, grill 3 minutes or until desired doneness..

When I make these, I always fix the patties earlier in the day and refrigerate covered until time to grill. Without refrigeration time, I find the hamburger gets too warm and soft and then falls apart on the grill. Or you could make them, pop them into the freezer for a few minutes. If you want extra kick, spread a bit of sriracha on buns. I found this recipe in a magazine a few years ago, and it suggested adding a couple slices of cooked bacon and potato chips to be stacked on the burger. We have not added these, but it does sound good.

Here is a recipe for asparagus that I have not tried yet, but it sounds wonderful. R.H. Kirch of St. Clair County sent it to me.This recipe calls for canned asparagus, but I think it would be a great way to use that fresh asparagus that maybe is still good but looking a bit wilted.

ASPARAGUS DISH

(Submitted by R.H. Kirch)

• 14 thin slices ham

• mustard

• 2 can asparagus spears

• 3 Tbsp butter

• 2 Tbsp flour

• 1 1/2 cups milk

• 3/4 tsp salt

• 1/4 tsp pepper

• 1 cup grated Cheddar cheese

• 1/4 cup sliced green onions

Spread each slice of ham with mustard. Lay 3 asparagus spears on each slice of ham. Roll up tightly, place seam side down in a baking dish, alternating tips for a nice appearance and even cooking. In a pan, melt butter. Stir in flour, add milk. Stir and cook till boiling. Add salt and pepper. Stir in cheeses until melted. Add green onions. Pour over the ham wrapped spears. Cover and bake at 350 degrees for 30 minutes, until hot and bubbly. Makes 6 servings.

If you have a recipe to share, please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!