Bacon Cheddar Jalapeno Burger

Bacon Cheddar Jalapeno Burger

bacon cheddar jalapeno burger

Yields 6 burgers

  • 1 lb. organic grass-fed 85% ground beef
  • 1 free-range egg
  • 1/2 lb. uncured nitrate/nitrite free bacon
  • 1 small onion, diced
  • 1/4 cup jalapenos, diced (jarred or fresh)
  • 1 tsp. garlic powder
  • 1/2 tsp. red pepper flakes
  • 1 tsp. dried oregano
  • Himalayan sea salt and pepper to taste
  • 4 oz. extra sharp cheddar cheese, cubed (slice block in half lengthwise and then into 1/4-inch cubes)
  • 12 portobello mushroom caps

Cook bacon in a skillet over medium-high heat until crispy. Remove from heat and place on paper towel. Chop bacon into small pieces. Combine beef, onion, bacon, jalapeños, egg, garlic powder, red pepper flakes, oregano, sea salt and pepper until well mixed. Fold in cheese cubes last. Form into 1/2 cup balls then smash down to form patties and cook in skillet on medium-high heat. Place mushroom caps gill side down on a rimmed baking sheet. Brush tops of the caps with olive oil and sprinkle with sea salt, pepper, and garlic powder. Broil mushrooms for about 5 minutes and remove from oven. Place burger between two of the mushroom caps and serve immediately.

Nutritional Information: Total Calories 461, Total Fat 34g, Carbohydrates 11g, Sugars 4g, Dietary Fiber 3g, Protein 30g, Sodium 525mg, good source of copper, selenium, phosphorus, and niacin

Leave a Reply