Jalapeno Cream Cheese Bear Burger
INGREDIENTS:
4 Sesame Burger Buns, toasted
1 lb ground bear, seasoned generously with salt and pepper
1 jalapeño, minced (keep the seeds)
1 8 oz cream cheese, room temperature
1 lb bacon, cooked until crispy
16 oz shredded Mozzarella cheese
½ red onion, thinly sliced
4 romaine leaves
1 beefsteak tomato, sliced
PREPARTATION:
Turn on the grill to medium to high heat, about 350-400F.
Toast the buns until lightly browned and set aside.
In a bowl, add the ground beef, and season with salt and pepper. Patty out 4 burgers, leaving a small indentation in the center for a more even cook. Set aside.
In a small bowl add the cream cheese and minced jalapeños. Mix until well combined. Set aside.
Cook the bacon until nice and crispy.Remove, and place on paper towels to let some of the fat drain off.
Place burgers on the grill grate. Grill one side for about 2-3 minutes, flip and place the shredded cheese on top.
Finish grilling the burgers until they are cooked to 165 degrees internal temp. This is the proper temperature to kill any parasites.
Remove and let rest for a couple of minutes.
Take your toasted top bun and smear a generous amount of the jalapeño cream cheese mixture.
On the bottom bun, add your burger with cheese, 2slices of bacon, sliced onion, romaine leaf and a slice of tomato. Then place the top bun on top.
Pepper Jelly Jalapeños Poppers
INGREDIENTS:
6 Jalapeños, sliced in half length wise, and seeds removed
8 oz. Cream Cheese, room temperature
3 TB Pepper Jelly of your choice
8 oz shredded cheddar cheese
6 Slices of bacon, cut in half
Toothpicks
PREPARTATION:
Prepare Jalapeños, by cutting in half lengthwise, and scooping out the seeds with a small spoon.
In a mixing bowl, combine the cream cheese, pepper jelly and cheddar cheese. Mix until smooth. You can also use a hand mixer.
Taking each of the jalapeños halves, fill generously with the cheese mixture.
Take a bacon slice and tightly wrap it around the jalapeños.
Add two toothpicks to each of the Jalapeños to hold the bacon in place while grilling.
Turn on the grill to medium heat 300-350.
Place the poppers on the grill. Grill the poppers on all sides. If it starts to flare up because of the fat, just reduce the heat to low-medium heat, about 250-300. The poppers will still grill properly.
Once the bacon is grilled on all sides, they are ready to pull from the grill.
Place on a serving tray.
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