Jalapeño Chili Burger with Fol Epi


These smoky burgers marry well with the mild, nutty flavor of Fol Epi®. The moderate heat comes from fresh jalapeño peppers. If you prefer a milder heat, cut out the ribs and seeds before chopping.

Serves: 6 Preparation: 12 min. Cooking time: 22 min.
recipe image
Add to Favorites My Favorites Email this recipe Print this recipe


At a glance
Pressed Cooked Cheeses

* 3/4 lbs. lean (10% fat) ground beef
* 1 Tbsp. fresh chopped jalapeño (about 1/2 large jalapeño)
* 1/4 cup chopped cilantro
* 11/2 Tbsp. Worcestershire sauce
* 1 Tbsp. ancho chili powder
* 1 tsp. ground cumin
* 3/4 tsp. salt
* 8 Fol Epi® cheese, divided
* 2 medium tomatoes, sliced
* 6 bulkie rolls, split
* 1 large avocado, sliced


* Preheat grill or grill pan over medium-high heat. Oil grates right before using. Shred approximately 3 oz. Fol Epi® into a large bowl (you should have about 3/4 cup), cut remaining Fol Epi® into 6 equal slices and set aside. Into the bowl with the shredded Fol Epi®, add beef, jalapeño, cilantro, Worcestershire, chili powder, cumin and salt, and mix just until combined. Shape into 6 patties, about 4" in diameter.

* Grill burgers 5-7 minutes per side or until almost cooked through (temperature should read 160°°F on an instant read thermometer). Top each burger with a slice of Fol Epi®, turn off heat and let stand 3-5 minutes until cheese begins to melt.

* Place tomato slices and burgers on bottom halves of rolls. Top with avocado and remaining halves of rolls.

Additional Tips