Jalapeños Peanut Butter Burger with Manchego Cheese

This burger encompasses all of what a burger should be. It is chock full of roasted jalapenos, onion, garlic and smothered with Manchego cheese. We usually...
Jalapeno Bacon Burgers with MANchego Cheese
Recipe by: mikeaiimi


mikeaiimi

Ingredients

Serves: 8
1 pound Good slab bacon (1/2 lb cut and 1/2 sliced, rendered till crispy)
2 pound ground beef, 80-percent
5 jalapenos, roasted and skins removed, chopped
1 1/2 sweet onion, chopped small
2 eggs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon chopped garlic
1 tablespoon black pepper
8-16 oz Manchego cheese, sliced
8 Kaiser rolls
5 tablespoons butter
1 bag field greens salad mix
1/2 cup mayonnaise
Preparation method

Prep:30 mins | Cook:15 mins
1.
In a large pan on medium high heat, render the fat from the cubed bacon. Drain fat as it collects, but reserve it in a small cup for later. Once bacon is crispy, drain on paper towels and set aside.
2.
Render the strips of bacon and drain on paper towels. Set aside.
3.
In a large bowl, combine: ground beef, onions, roasted jalapenos, cubed bacon, 2 eggs, onion powder, garlic powder, chopped garlic, and pepper.
4.
Form meat mixture into eight 1/4 pound burgers.
5.
In a large pan, add some of the reserved bacon fat and heat on medium-medium high heat.
6.
Add burgers to hot pan, cover, and cook 7 minutes on each side.
7.
Once done, cover tops of burgers with Manchego cheese and cover to melt.
8.
Cut kaiser rolls in half and butter the insides of each bun. Place under broiler until golden brown.
9.
Remove from broiler and slather each side with mayo. Place field greens on the bottom of each roll and add burger. Place 2 slices of bacon on top and enjoy!
Alternate method

You can certainly grill these awesome burgers on the grill!

         Champagne Risotto and Chicken Tenderloins 

Ingredients

• 4 thin slices prosciutto
• 3 cups reduced-sodium chicken broth
• 12 asparagus spears, cut diagonally into 1-inch pieces
• 2 tablespoons butter, divided
• 1 shallot, finely chopped
• 3/4 cup Arborio rice or medium-grain white rice
• 3/4 cup Champagne
• 1/4 cup freshly grated Parmesan
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.

In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.