Reviewed: Aug. 20, 2012

I added a diced Halbenero pepper! Didn't use egg because I'm allergic and was just careful when flipping so they wouldn't fall apart! Also, I used swiss instead of pepperjack cheese. I served the burgers on toast. They were amazing and weren't too spicy even with the Halbenero. Everyone (5 people) rated 4.5/5 that I made them for!

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Reviewer:

ashrencan

Cooking Level: Beginning

Reviewed: Jul. 23, 2012

This is one good Burger!! I chopped the pepper, garlic, and onion very fine in the food processor, and mixed with the hamburger in the morning, then pattied them out and grilled that evening. Were good, but much more flavorful the next day as leftovers. Will be making again soon!!

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Reviewer:

Phyllis

Cooking Level: Intermediate

Reviewed: Jul. 10, 2012

These were great!!! The only thing to change is to make more next time, "I was cooking and barely managed to get one".

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Reviewer:

doug k

Reviewed: Apr. 26, 2012

Thumbs up for a great burger. I used sliced jalapeno from a jar, and only 1 Tbs. of dried minced onion plus a little low sodium seasoning salt. Although I didn't use fresh onion, it seems that the patties would have trouble holding together with that much onion. 1 small onion is a lot of onion for only 1 lb of beef. These were not quite as moist as the jalapeno/cheddar burger with the cheese mixed in but still good enough for a thumbs up. Thanks Steve.

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Apr. 23, 2012

Great burgers, I didn't have the pepper-jack cheese, so used cheddar instead, I grated the cheese and mixed it in the burger also, a dash of Worcestershire sauce also. Held together perfectly on the grill. Great way to use up the garden jalapeños and onions. Thanks Steve. Update, we made these again on our camping trip with ground turkey, which almost tasted better than the beef.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Living In: Winter Springs, Florida, USA

Reviewed: Feb. 28, 2012

Well, I'd say these burgers definitely have possibilities! Since it hasn't been grilling weather here in Ohio I had to do these stove top. I think grilling these would have really enhanced their flavor. I did add Montreal Steak Seasoning to the outside of our burgers as I always do. If not these definitely will need some salt and pepper. I'm going to try these again when things warm up around here!

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Jan. 27, 2012

Oh my gosh, this is the best burger recipe ever!! I added 1-2 tbs salsa and I took the patties and made them really thin. I placed a slice of American cheese on one of the thin patties and then placed another thin patty on top. I pan fried them and they were so tastey, good and juicy!! My husband said that swiss cheese would have worked well too. Thank you so much for sharing this awesome recipe!!

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Reviewer:

Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Reviewed: Jan. 8, 2012

GREAT burgers! A tad spicy for me but Hubby & Son LOVED them! Thank you!!

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Reviewer:

lisa

Cooking Level: Intermediate

Reviewed: Sep. 5, 2011

This was good for the stuffing part of it, the jalapeno, garlic and onions, but the meat needed flavor too. I did add my own grilling seasoning to give it something, which helped, but next time I will know to add this. It was good, just didn't wow me with anything special.

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Reviewer:

babs2574

Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA

Living In: Anoka, Minnesota, USA

Reviewed: Jul. 21, 2011

These were very satisfying... I was in the mood for jalapeno peppers and had ground beef defrosted. I used a couple Tbsp. of canned diced jalapeno instead of the fresh, and added a few diced sun-dried tomatoes to the mixture. GREAT BURGERS, and thanks for posting!

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8 users found this review helpful