Rating: 3.5 stars
28 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 3
  • 28 Ratings
Kristen Evans Dittami

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Credit: Tom Schierlitz

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

573 calories; fat 28g; saturated fat 11g; cholesterol 117mg; sodium 1195mg; protein 38g; carbohydrates 41g; sugars 8g; fiber 2g; iron 5mg; calcium 244mg.
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