Dairy Farmers of Ontario shared this recipe for Jalapeño & Cheddar Stuffed Burger. A creamy cheese-filled centre and a touch of jalapeño heat make these juicy burgers a flavour-packed twist on a backyard classic. Serve them on toasted brioche buns for a satisfying meal that’s perfect for cookouts or weeknight grilling.

Jalapeño & Cheddar Stuffed Burger

Ingredients:

• 2 tbsp (30 mL) local butter
• 1 large jalapeño pepper, seeded and diced
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/4 tsp (1 mL) each salt and pepper
• 1 1/2 lb (680 g) lean ground beef or turkey
• 1/2 tsp (2 mL) garlic powder
• 1 cup (250mL) shredded local old cheddar or gouda
• 1/3 cup (75 mL) local cream cheese, softened
• 4 slices local old cheddar or mozzarella cheese
• 1 jalapeno, sliced (optional)
• 4 brioche burger buns
• 4 leaves leaf lettuce
• 4 slices tomato
• Sliced red onion (optional)

Directions:

1. In a small skillet, melt butter over medium-low heat. Cook diced jalapeño peppers, garlic and onion for about 5 minutes or until softened. Stir in salt and pepper. Scrape half of the mixture into a large bowl and reserve remaining.
2. Add beef, breadcrumbs, Worcestershire, and garlic powder to bowl and mix to combine well. Divide into 4 large balls; set aside.
3. Combine reserved jalapeño mixture with cheddar and cream cheeses until smooth. Divide into 4 balls. Press out meat balls large enough to fit one of the cheese balls. Shape the meat around the cheese to seal and form burgers about 1 inch (2.5 cm) thick. Repeat with remaining meat and cheese. Place burgers on a dinner plate; cover and chill for at least 1 hour or up to 24 hours.
4. Place burgers on preheated and greased grill over medium heat. Grill, turning occasionally for about 15 minutes or until juices run clear when pressed. Top each burger with a slice of cheese and a few slices of jalapeño and let melt slightly.
5. Place burgers into buns layered with lettuce, tomato, and onion, if using.