While my mom and I were in Indianapolis to stay with my nephews, we decided to make these burgers. I brought my cookbook – Cook This! Not That! with me so I could look through it and decide what to make that week. I showed Austin different photos from the book and we decided this burger was one we would make while I was there.
I love this cookbook. It gives you healthy alternatives to higher calorie restaurant food. This burger was compared to Applebee’s Southwest Jalapeno Burger which has 1,110 calories, 70 grams of fat and 2,100 milligrams of sodium! Do you really want to eat most of your day’s calories in one sandwich? Not to mention there are probably fries that go with this order and that makes your calorie, fat, and sodium count fly sky high!
Of course, me being me, I had to switch it up just a little, but not in any way that would hurt the burger calorie wise – and I had little choice but to switch it up some because we didn’t have pepper jack cheese in the house. My nephew Austin had this sandwich pretty much devoured before I even had a chance to sit down to eat! A great compliment to this burger are the Southwestern Cheddar Steak Fries. So, stay home, eat healthy and delicious and save money!
adapted from Cook This! Not That!
2 Tbsp Ketchup
2 Tbsp relish (I used sweet)
1 Tbsp Olive oil Mayonnaise (preferred but we didn’t have it so went with regular)
Salt and Pepper
1 lb ground sirloin
1 cup shredded pepper jack cheese (I used Monterey Jack Cheese and tossed in some finely diced jalapenos to substitute)
1 cup caramelized onions (see below for how to caramelize onions)
1/4 cup pickled jalapeno slices (I went with fresh since that was what we had)
4 potato buns
Combine the ketchup, relish, and mayo in a mixing bowl. Season with a pinch of salt and pepper and set aside.
Preheat a grill, grill pan, or cast-iron skillet. Combine the ground sirloin with 1/2 teaspoon salt and1/2 teaspoon pepper and mix gently. Without overworking the meat, form into four patties until the beef just comes together. (This is where I went a little different – I stuffed the cheese inside the burger instead of topping it – so if you want to stuff it, divide the cheese and stuff the burgers!)
When the grill or skillet is hot, add the patties. Cook on the first side 5-6 minutes until a nice crust develops. Flip and immediately top with the cheese (if not using it for stuffing). Cook for another 2-3 minutes, until the cheese is melted and burgers are firm but still yielding to the touch. Remove the burgers. While the grill or pan is hot, toast the buns.
Slather the bottom buns with reserved spread, then top with caramelized onions and jalapenos. Crown with bun tops and serve. (we opted to top the burger with both the spread and onions).
Made their way this burger comes in at only 360 calories, 14 grams fat, and 850 mg sodium! You can afford your potato when you have a burger this healthy for you!
To caramelize onions:
1 Tbsp olive oil
2 large onions, sliced
1/2 tsp salt
Heat oil in a large saucepan or saute pan over medium low heat. Add the onions and salt, cover and cook, stirring occasionally, until the onions are soft and beginning to take on a caramel color, about 20 minutes. Makes 1 cup.