Burgers: Jalapeno Hamburgers

Jalapeno Hamburgers

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 179
Calories from Fat: 97

% Daily Value * Total Fat 10.8g 17 % Saturated Fat 4.1g 21 % Cholesterol 49mg 16 % Sodium 1056mg 42 % Potassium 339mg 9 % Total Carbohydrates 4.9g 2 % Dietary Fiber 1.1g 4 % Protein 15g 30 % ** Sugars 1.3g ** Vitamin A 4 % ** Vitamin C 11 % ** Calcium 2 % ** Iron 15 % ** Thiamin 6 % ** Niacin 46 % ** Vitamin B6 14 % ** Magnesium 6 % ** Folate 6 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Burgers: Lea's Hamburgers

Aug 15, 2007 I really enjoyed these hamburgers, i did however change a bit. I added 1/2c. Water, Used more bacon bits, And instead of onion i put onion powder. They were wonderrrful, My family loves them. I'll definitley be making these again! Thank you for the recipe.

—Purfuctt 

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Sandwiches and Wraps: Hamburgers Chili Dog Style

Jun 26, 2011 I've never had chili burgers before but made these for a neighborhood cookout. I only had hamburger buns, so I used those, but think they would probably taste the same. I don't really like canned chili, so I threw a pot together with Chili-O seasoning packet and it came out very good. I also added some Montreal Steak Seasoning to the ground beef, since I use that on just about everything and love the flavor. I offered the recipe with chili on the side, but almost everyone put the chili on their burger and raved about the taste. I might try this at some point in the future with sloppy joes as the topping. Great idea!

—Lu 

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Burgers: Juiciest Hamburgers Ever

Feb 16, 2010 I've been making burgers like this for years, minus the cayenne. Sometimes I add a 1/4 cup of minced onion to the mix. I've even found that I can mix these up, shape into patties, and freeze them raw just like this, on a cookie sheet. When they're frozen solid, I toss 'em in a ziplog bag and keep them in the freezer for up to six months. When I want a burger on a rainy day, a wintry day, or just one at a time, I mist a frying pan with cooking spray and cook about 7 minutes per side. They come out just as good as when they're freshly made!

—BCORTE 

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Burgers: Breaded Hamburgers

Aug 15, 2005 These really turned out great! We ate them on hamburgers buns but I think next time we'll opt to eat them solo, maybe with mashed potatoes on the side. Be careful how much water you put in the bottom of your casserole dish, once the burgers start cooking, the juices from the burgers mix with the water, and the level raises a bit. Really a great recipe, and will be making again!

—foodinmybelly 

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Meatballs: German Hamburgers (Frikadellen)

"The original hamburger, these are served like a flattened meatball with some steamed string beans and salad. I also like to use this recipe to make Swedish meatballs (but omit the paprika). My Aunt in Hamburg, Germany taught me this recipe and I've been making them ever since. Serve with steamed string beans and tossed salad. Or serve on a Kaiser roll with lettuce, tomato, pickled cucumbers, finely sliced deep fried onions and curry ketchup." — Amy 

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Burgers: Hamburgers by Eddie

"A simple way to spruce up your burgers. Cook out on the grill, or just fry in a pan indoors. Serve on buns with lettuce, tomato, ketchup, mustard and onions." — BIGE1512 

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Burgers: Cheddar Bacon Hamburgers

Feb 12, 2007 Update: Made these again last night and added 1/2 tsp of liquid smoke, 2 glugs of A1 and 1 T of the horseradish (DH said go ahead). Even DH could not taste the horseradish, so I'll definately add the whole 2 T next time. Man were these good! Original: These are gonna be so great at the lake this summer! Was so excited to try the horseradish, was going to make half without for DH and half with for me, & I forgot to add it to mine. They were still wonderful! Can't wait to make them again w/the horseradish.

—MAJEC 

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Burgers: Bacon Wrapped Hamburgers

Aug 30, 2008 A truly excellent take on the standard burger-on-a-grill. I won't bother with the telling you what I added or subtracted... most grillers have their own "special" ingredients that they swear by... I'll mention two things that seem to be a recurring theme. One is cooking the bacon and the burger together. This is caused by the thickness of the bacon, and the heat of the grill. If you're using standard grocery-store bacon, then you're probably fine with a high-heat grill; however, if you're working with a thick slab bacon, you might want to slightly lower the grill temperature and give the burger time to catch up with the bacon... The other issue is how the burgers hold up on the grill., and this is partially due to the binding proteins in the egg. If you're following the recipe and using 1 lb of hamburger, then only use 1/2 an egg. Once you've got it mixed in, form into patties, and let rest (covered) in the refrigerator for at least an hour... longer, if you have the time. Even so, they're still a bit tender on the grill, so make sure that you preheat the grill, then scrape the grill with a wire brush. Finally, put some veggie oil on a paper towel, and rub down the grill, just before cooking. This should keep the grill slick, and reduce the chance of them breaking apart. With the exception of reducing the egg by 1/2, I would strongly recommend that you try this recipe, as written. Even if you're not of fan of onions, you just might be surprised at what you taste... keep the

—Sous Andy 

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Daddy’s Hamburgers and Friday Faves

With The Super Bowl blowing up television screens and beer kegs nationwide, there will be plenty of eyeballs glued to the screen. Will they be watching the game? Shhushing fellow T.V. watchers during the commercials? Or anxiously awaiting to judge the lip syncing skills of Beyonce? You go girl.

Sure that’s all part of the fun, but for wayyyyy more of us its all about the food. Americana at its gluttonous best with antacids and Ibuprofen on stand-by, ready to remedy too much revelry when the San Francisco 49ers come home with the ring. That’s right. My team is coming home with the big V.

The recipe for Daddy’s Hamburgers is an homage to the 49ers in a way. My grandparents immigrated to San Francisco, the only place they lived besides communist Germany and it’s where my dad was born and raised until he came to Utah to play college basketball and much to my mom’s distress, stayed because of the great hunting in Utah and Idaho. SF is in my family’s blood, it’s one of my favorite cities and the niners were always a special connection with my dad, the ultimate T.V. sports fan.

Watching 49er games with D was a ritual, not in a weird get dressed in a jersey way—which my husband has done for each game this season—but in a let’s get behind this team and show we care way. Somehow I married a niner’s fan, it was where we took our first trip together, and it’s now Smudge’s favorite team too. What a surprise, she’s such a daddy’s girl.

This is my dad’s specialty, one that when I called him to get the recipe, he had made just the night before! When my dad cooks, he is very precise, making even cuts of cheese squares to top basic hamburger topped french rolls or ciabatta. We still call them hamburgers even though they’re topped with cheese, because that’s how my dad has always done it.

It all looks way too simple to taste as delicious as it does. The secret is the pats of butter that melt down into the burger meat co-mingling with worcestershire sauce to create a juicy, lickable drip down each side of your cheering for the 49er’s gameface. (Please win. Please win.)

Time to dig into a pile of napkins, turn down the T.V. during the game and turn it up during the commercials, and take in some Friday Faves.

1. In honor of the 49er’s and my husband, you too need his new favorite hat, supporting and bringing awareness to breast cancer. What guy doesn’t look good in pink?

2. If hats aren’t your thing, then whilst planning your own football fashion forward wardrobe be sure to think about the day’s menu. Luckily you’ll need to look no further than Jessica’s totally comprehensive football friendly list of recipes. There’s only 135 to choose froml. Now what’s the spread on that?

3. This week’s blog crush: Natasha immediately put me under her spell with the mere words, “I topped each custard with four fluffy kisses of Swiss meringue, which I lightly torched to toasty. For a little crunch, I added hazelnut brittle, which has an intensely nutty flavor.” Oh is that all? If only I had a nugget of mixing like that. And then I scrolled through her photos. And then I got a lump in my throat thanks to my stomach doing back flips because it was so excited. Jump over to her blog, quick.

4. It seems like the discussion of blogger’s financial incentives for creating sponsored blog posts has been showing up everywhere I look lately. Dianne took a stab at exploring the topic of sponsored posts with Lori  who shares her successful recipe for working with brands. While I could have made practically an entire blog post from my possibly too enthusiastically lengthy comment, I appreciate Dianne giving us all the opportunity to continue the conversation. What do you think of sponsored posts, giveaways and advertising overall on blogs?

5. Have you discovered Vine App yet? I was a tad reluctant to join yet another social media outlet, but I must admit, I have a feeling I’m going to be hooked. Vine is a cross between Twitter’s truncated 140 character count, Instagram’s voyeuristic visual glimpse into other’s lives in video clips just 6 seconds long. And it’s a challenge to create them! I like the control of Videolicious better, but the creative challenge is addicting. The minuses to the app came in the first few days and included a shut down for a few days due to an unintended influx of porn and Facebook’s blockage of it being used on their site. Chickens. My first video took 4 tries. Way better than the night before’s idea that was totally scrapped. My second video featured my kitchen clean-up crew and obviously was taken in one take before it was licked clean. Come on, follow me to see where this new obsession goes.

6. I also downloaded the 30/30 app this week in hopes it will keep me focused on focusing and not going down the rabbit hole of social media discoveries. What do you do to keep focused. I’m up for any advice please!

7. I can be converted to pretty much anything if its in a pretty package. Does it have to be functional? Not necessarily, but so glad this soap is and therefore sits pretty in each of my bathrooms.

8. Have you seen The Super Bowl Puppy Predictions and the puppy cam? Puppy breath and spoiler alert: They’re WRONG I TELL YOU!

9. People ask me all the time what do I miss about living in Los Angeles. My typical answer is: the cheap ethnic food of every flavor, especially ramen; my nightly walks through the Venice canals with my dogs; and the friends I met and miss. But what about the shopping? Sure I had my favorite boutiques, but Rodeo Drive is not something I miss. But, AHA! I forgot about the Warehouse sale, where twice a year women of all shapes and sizes would strip down to their skivvies in makeshift aisles in a hangar at the Santa Monica airport  to try on designer duds at super discounted prices. My father in law went with us once and thought he’d become Jed Clampatt and struck oil watching all the those botoxed beauties in the buff. I got the BEST shoes there every year, several of which I still wear daily. Shoes are the one thing you never cheap out on in a wardrobe. And now the Warehouse Sale will be available all year long, 365. I can’t wait to go shoe shopping.

10. Our final Super Bowl homage goes to wings. Did someone mention wings? Thanks to Lenny & Denise for they’re spicy, sweet, buffaloed, sticky, barbequed win round-up. I’m in.

Happy Superbowl everybody, and may the best Harbaugh win.

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Pin It Tagged as: cheeseburgers, craving, hamburgers, meat and seafood, recipe

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Baked Hamburgers

Preparing hamburger this way makes it different than a plain old hamburger. It's hearty and moist and the onion ingredient gives it a special flavor. The sweet-flavored sauce further enhances the taste. I serve these as an entree with accompanying vegetables or on a bun as a sandwich.

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