Spice up your typical burger with the addition of jalapeños! These jalapeño burgers are perfect with homemade guacamole on top.
I used ButcherBox grass-fed steak for this recipe. All of their meat – 100% grass fed beef, free range organic chicken, and heritage breed pork – is raised with no grain, soy, antibiotics, or hormones. For more information about Butcher Box, you can visit their website, watch this video, or read this post (<–plus grab the recipe for when your bacon arrives!).
And…. we’re off. As you read this, I am somewhere in the middle of an Illinois or Iowa corn (or soy) field, with a potentially screaming infant in the backseat because we know how to do vacations right. 😬
Each year, it seems Bryan and I are determined to play vacation chicken with our Last Year Selves, upping the ante on insane and exhausting itineraries until…well, I’m not sure how far this will go.
Exhibit A: 2 years ago, we went on our honeymoon. But did we have the good sense to go to a relaxing resort in Mexico or a quiet island in the Carribbean? Of course not! We went to London, Paris, Istanbul and back to London. Phew. That was a lot of flying.
Exhibit B: Last year, we took the most epic of road trips. So much so, that it was hard to remember where what state we were in on a given day. Chicago to New York (with a brief stop in Michigan) to Vermont to Connecticut to New York to Chicago. And I was 6 months pregnant.
Not to be outdone, this year, we’re driving from Chicago to northwest Iowa (mostly along state highways and backroads), then from there to a state park in South Dakota where we’ll, er, park it (sorry. I had to.) for several days in a quiet cabin (and hope like hell that there is a decent grocery store nearby), before driving to Rochester, MN, for a night, then back to Chicago. 6 month old and everything we’ve ever owned in the backseat, of course. Remember the good old days when packing meant one small suitcase? Yeah. Me either.
Anyway, back to the cabin. It’s going to be relaxing. It better be, anyway. I’m neither an “outdoor person” nor a road trip fan, and this place was sold to me as super quiet, serene, and off the beaten path, where we could just hang out and be as off the grid as we want. I’ll probably still Instagram though. But the real draw of a place like this is the time and freedom to cook casual meals at a luxurious pace (which is to say, I have more than 7 minutes to get food on the table), some of which will be cooked over a fire pit.
What does one cook over an open fire? Pinterest tells me the answer is those foil packet dinners, but I suspect there must be something more interesting. Burgers, of course, and I have those covered – both the burger part and the interesting part – in this recipe.
See, we don’t eat red meat at home very often, so when we do, we make it count. (Actually, I make it count for Bryan, since he’s the only one who eats it. Red meat is not my jam, but these burgers work really well with turkey, too.) I’m no expert at making burgers, but I’m told I can hold my own. Can I let you in on a little secret though? The only expertise you need to make a great burger is:
- Get great quality (grassfed, if possible) beef.
- Don’t stand in its way.
Really. That’s all there is to it. These burgers consist of beef, a light smattering of your basic seasonings (salt, pepper, garlic, onion), and the flavor to which they owe their namesake: jalapeño.
The jalapeño is notable, but not overpowering, so don’t worry if you’re not a “spicy” person. Remove and discard the seeds before adding the jalapeño, and what minor spiciness is left will be mitigated by the fattiness of the meat (not to mention the guacamole). The jalapeño is like the supporting cast, but the burger is the star.
To serve these, keep the simplicity theme going:
- a crisp lettuce wrap (you can use whatever lettuce you want, but iceberg works really, really well for this)
- a slice of red onion
- a slice of ripe, juicy tomato
- a generous dollop (or two) (or five) of homemade guacamole.
Whether you’re cooking these over an open fire, or the grill on your back porch, I hope you enjoy them as much as Bryan and I did – and probably will, many more times, throughout the summer!
If you’re interested in trying this burger with the outstanding-quality meat pictured above, you can get it though ButcherBox. ButcherBox is a monthly delivery of super-premium-quality meat (the cuts and types change each month, and the box includes recipe inspiration, just in case!) that comes right to your door. All of the meat – 100% grass fed beef, free range organic chicken, and heritage breed pork – is raised with no grain, soy, antibiotics, or hormones. And yes, it is incredibly fresh, shipped deep frozen with dry ice, and absolutely delicious.
If you’d like to try it, click here to get $10 off and free bacon with your first box! For more information abotu Butcher Box, you can watch this video, or read this post (<–plus grab the recipe for when your bacon arrives!).
- Iceberg or butter lettuce (or gluten free buns)
- Red onion, sliced
- Tomatoes, sliced
- Guacamole (see note)
In a large mixing bowl, combine all burger ingredients and mix until well incorporated.
Divide into four portions, and shape each portion into a patty.
Grill or fry until burgers are cooked to your preference.
When each burger is done, top it with a large scoop of guacamole, a slice of red onion and a slice of tomato. Wrap it with lettuce, or put it on a bun and enjoy.
- The jalapeño flavor is notable, but not overpowering, so don't worry if you're not a "spicy" person. Remove and discard the seeds before adding the jalapeño, and what minor spiciness is left will be mitigated by the fattiness of the meat (not to mention the guacamole). The jalapeño is like the supporting cast, but the burger is the star.
- For a little bit more heat, do not discard all of the seeds from the jalapeño.
- You can use ground turkey instead of beef for this recipe, if you prefer.
- Click here for the guacamole recipe.