jalapeno popper patty melt (Printer-Friendly Version)
Mets fondant mêlant bœuf haché, fromage et garniture crémeuse épicée dans un pain doré.
# What You'll Need:
→ For the patties
01 -
2 pounds 80/20 ground chuck
02 -
SPG (salt, pepper, garlic rub), to taste
→ Toppings & bread
03 -
6 slices pepper jack cheese
04 -
4 slices Texas toast bread
05 -
Jalapeño popper mixture (see below)
→ Jalapeño popper mixture
06 -
6 ounces cream cheese, softened
07 -
2–3 fresh jalapeños, finely diced
08 -
1/2 cup shredded cheddar cheese
09 -
1/2 teaspoon garlic powder
10 -
1/4 teaspoon smoked paprika
# Step-by-Step Preparation:
01 -
In a mixing bowl, blend cream cheese, diced jalapeños, cheddar cheese, garlic powder, and smoked paprika until smooth and fully combined.
02 -
Divide ground chuck into 6 equal portions, shaping each into a 1/3-pound ball.
03 -
Using a burger press, flatten each beef ball into a thin patty, then generously season with SPG rub.
04 -
Heat griddle over medium-high heat until thoroughly hot.
05 -
Place patties on the hot griddle and cook for 4 minutes, undisturbed.
06 -
Flip each patty, season the other side, and top each with 1 or 2 slices of pepper jack cheese. Cook for 3 minutes.
07 -
Transfer cooked patties to the cooler side of the griddle to keep warm while assembling.
08 -
Lower griddle heat, arrange Texas toast slices, and toast 3–5 minutes per side until golden and crisp.
09 -
Place a scoop of jalapeño popper mixture on each cheesy patty, stack two patties per sandwich, and finish with a toasted bread slice on top.
10 -
Return assembled sandwiches to the griddle and toast both sides until the bread exterior is deeply golden.
11 -
Slice patty melts in half and serve hot with preferred sides or dipping sauces.
# Additional Tips:
01 -
Use freshly diced jalapeños for optimal flavor and heat. Allow cooked patties to rest before assembly to retain juiciness.
02 -
To easily keep buns golden and crisp, monitor griddle temperature and flip as needed.