Today’s creation was a burger mixed with roasted pablano and jalapeno peppers topped with pepperjack cheese and a tomato serrano sauce. I have found burgers have much more flavor and moisture by mixing with spices of your choice, worcestershire sauce and some breadcrumbs to hold in the moisture. In this version, the pablano peppers were roasted, skinned and seeded and then mixed in with serrano peppers to provide some kick. Given that it is cold in Chicago, it is a good time to use the iron skillet giving food the flattop feel.
About the Author: Peter Block
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