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Burgers With Barbecue Sauce, Pepper Jack, and Jalapeños

Burgers with barbecue sauce, pepper Jack, and jalapeños
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Serves 4| Hands-On Time: | Total Time:



  1. Heat grill to medium-high. Form the beef into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty. (This will prevent overplumping during cooking.) Season with a total of ½ teaspoon each salt and pepper.
  2. Oil the grill and cook the patties with the wells facing up for 4 to 5 minutes. Flip and cook until an instant-read thermometer inserted in the center registers 155° F for medium, 4 to 5 minutes more, topping the burgers with the pepper Jack during the last 3 minutes of cooking.
  3. Grill the rolls until toasted, 1 to 2 minutes. Dividing evenly, spread the rolls with the barbecue sauce. Form sandwiches with the rolls, lettuce, burgers, tomato, and jalapeños.
By June, 2011

Nutritional Information

  • Per Serving
  • Calories 573Calories From Fat 251
  • Fat 28g
  • Sat Fat 11g
  • Cholesterol 117mg
  • Sodium 1,195mg
  • Protein 38g
  • Carbohydrate 41g
  • Sugar 8g
  • Fiber 2g
  • Iron 5mg
  • Calcium 244mg
What does this mean? See Nutrition 101 .

Quick Tip

Quickes Traditional Mature Cheddar cheese
Don’t like pepper Jack? Try Cheddar, Havarti, or Muenster.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.