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Friday, February 24, 2012

Deano Jalapeno Burger - Fire Day Friday

Don't you just love those Durkee Fried Onions?  Yeah, those ones that you put on top of green bean casserole.  Yes, the ones you guiltily snack on when you think no one is looking.  

Imagine the same thing but instead of onions, imagine it made out of thin sliced jalapenos.  I received a fiery care package from my friends at Hot Sauce Daily (a blog about all things hot and spicy) and one of the items was a mysterious gold foil package of Deano's Jalapenos brand Jalapeno Chips.  


One taste and Alexis said they were like super spicy fried onions.  I loved them too and immediately knew I had to use them as a burger topping.  To offset the heat, I made a ranch dressing with cilantro and avocado spread to help cool it off.  


Deano Jalapeno Burger
source:  NibbleMeThis
Ranch dressing adapted from Barefeet In The Kitchen

Ingredients
  • 2 lb ground beef
  • 4 teaspoons burger seasoning*
  • 6 buns
  • 6 oz monterey jack cheese, thin sliced
  • 2 cups shredded lettuce
  • 1/2 cup fried jalapeno slices*
For the cilantro and avocado ranch spread
  •  3.5 oz heavy cream
  • 2 tsp lemon juice
  • 1/2 cup sour cream
  • 1 cup mayonnaise
  • 1 clove garlic, minced
  • 2 Tbsp cilantro, finely chopped
  • 1 tsp dill
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 ea Haas avocado, diced
Instructions
  1. Mix the cream and lemon juice together and rest for 5 minutes.
  2. Mix together the sour cream, mayo, garlic, cilantro, dill, salt and pepper.  Stir in the cream mixture.
  3. Place the diced avocado and half of the dressing mixture in a blender or food processor and blend until the avocado is broken down, about 30 seconds.  Fold this batch back into the rest of the dressing.
  4. Mix together the beef and burger seasoning.  Divide into 6 third pound portions and form into 5" patties.  
  5. Preheat a charcoal grill to 450f.  
  6. Grill the burgers for 4 minutes.  Flip and grill another 4 minutes.  Top with the cheese slices in the last minute.  Remove and let rest for 5 minutes.
  7. Top bun bottoms with shredded lettuce, a cheese burger, a handful of jalapeno chips and slather the but top with a healthy bit of the ranch dip. 
Notes
  • I used a commercial burger seasoning tonight but you can make a simple one of 2 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp oregano, 1/4 tsp onion powder.
  • I used Deano Jalapenos' Jalapeno Cheddar chips.  I have made my own before by doing a standard flour, eggwash on slice jalapenos and deep frying them in 350f oil.  It was a lot easier using theirs.   
  • The recipe makes about twice the amount of ranch dip that you will need, but you will be glad.  Use the rest for a great dip for chips or thin it with some milk to make a great ranch dressing.
The thick creamy avocado dip helps cool the heat of the jalapeno chips.

Grilled burgers, a sign that summer is coming soon!

The ranch makes a great dip for spicy fries too.

FTC Disclaimer:  I have no affiliation with Deano Jalapenos and didn't receive any compensation for this post.  I did get the sample for free but it was a care package from some friends of ours. 

6 comments:

Aarthi said...

This looks totally delicious..I would love to try this..Bookmarked.

Aarthi
http://www.yummytummyaarthi.com/

Sam @ My Carolina Kitchen said...

Loved that you cooled the burger off with the ranch dressing and avocado Chris. Sometimes I crave hot, but my mouth doesn't always agree with me.
Sam

Kim said...

I'll be on the lookout for these jalapeno chips. They would be great in so many different dishes.

StephenC said...

I swear if you don't stop makin' stuff that looks this good, I will be forced to hibachi-up as soon as spring arrives.

Carol said...

First I thought jalapeno potato chips. Which I love. But I'll have to track these down, I'd love these, they look so good with the burger.

Reeni said...

The jalapeno chips and the homemade dressing make this a winner in my book! Almost everything you make I want to eat and this is no exception.

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