Jalapeño Popper Patty Melts (Printer-Friendly Version)
Spicy jalapeño popper filling, pepper jack cheese, and juicy patties between golden toasted Texas buns.
# What You'll Need:
→ For the Patties
01 -
2 pounds ground chuck, 80/20 blend
02 -
Salt, pepper, garlic rub (SPG), to taste
→ Assembly & Sandwich Components
03 -
6 slices pepper jack cheese
04 -
4 slices Texas toast
05 -
Jalapeño popper mixture (see below)
→ Jalapeño Popper Mixture
06 -
8 ounces cream cheese, softened
07 -
2 jalapeños, seeded and finely chopped
08 -
1/2 cup shredded cheddar cheese
09 -
1/4 teaspoon garlic powder
10 -
Salt and black pepper, to taste
# Steps to Follow:
01 -
In a mixing bowl, combine cream cheese, chopped jalapeños, shredded cheddar cheese, garlic powder, salt, and black pepper until fully blended.
02 -
Divide ground chuck into six portions, shaping each into a 1/3-pound ball.
03 -
Using a burger press, flatten each burger ball into a uniform patty. Generously season both sides with SPG rub.
04 -
Heat griddle over medium-high until hot.
05 -
Place patties onto hot griddle. Sear first side for 4 minutes, developing a crisp crust.
06 -
Flip patties, season the other side, and top each with 1 slice of pepper jack cheese. Cook an additional 3 minutes, allowing cheese to melt.
07 -
Transfer the cooked patties to a cooler area of the griddle to rest.
08 -
Lower griddle heat and place Texas toast slices directly onto the griddle. Toast for 3–5 minutes until golden brown, flipping as needed.
09 -
Spread a generous scoop of jalapeño popper mixture over each patty. Stack patties to form double layers and top with a second slice of Texas toast.
10 -
Return assembled sandwiches to griddle and toast both sides until crisp. Serve immediately while hot.
# Additional Tips:
01 -
Ensure patties are rested briefly after cooking to maximize juiciness.
02 -
Season beef patties liberally for pronounced flavor.
03 -
Use fresh jalapeños for better aroma and heat control.
04 -
High-quality pepper jack cheese guarantees optimal melt and flavor.