Jalapeño Popper Patty Melts (Printer-Friendly)

Juicy patties with spicy jalapeño popper filling, melted pepper jack, and toasted Texas buns for ultimate flavor.

# What You’ll Need:

→ Beef Patties

01 - 2 pounds 80/20 ground chuck
02 - Salt, pepper, and garlic rub to taste

→ Cheese

03 - 6 slices pepper jack cheese

→ Bread

04 - 4 slices Texas toast

→ Jalapeño Popper Mixture

05 - Cream cheese
06 - Chopped fresh jalapeños
07 - Cheddar cheese
08 - Seasonings of choice

# Steps to Make This:

01 - Divide ground chuck into 1/3-pound portions and shape into balls.
02 - Use a burger press to flatten each meatball into a patty approximately 1.3 centimeters thick.
03 - Generously rub both sides of each patty with salt, pepper, and garlic seasoning.
04 - Heat the griddle to high temperature suitable for searing meat evenly.
05 - Place patties on the hot griddle and cook undisturbed for 4 minutes to develop a crust.
06 - Turn patties over, season the second side, and lay three slices of pepper jack cheese on each. Cook for an additional 3 minutes.
07 - Transfer patties to a cooler section of the griddle to allow cheese to fully melt without overcooking the beef.
08 - Reduce griddle heat and toast Texas toast slices for 3 to 5 minutes until golden brown and crisp.
09 - Place a scoop of jalapeño popper mixture atop each patty. Stack two patties per sandwich and top with a second slice of toasted Texas toast.
10 - Return the assembled sandwiches to the griddle and toast both sides again briefly until hot and crisp. Serve immediately.

# Additional Notes:

01 - Use fresh jalapeños in the popper mixture for optimal flavor and adjust spice level to preference.
02 - Allow patties to rest briefly after cooking to retain juiciness.
03 - Toast bread thoroughly to prevent sogginess once assembled.

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