Jalapeño Cheeseburger | Three Meat Blend | Chuck, Ribeye and Brisket | Living Tastefully with Jesse

Nothing is more core to me than a homemade cheeseburger. This one starts at the butcher — chuck, ribeye, and brisket ground together into a blend that grocery store ground beef simply cannot replicate. Inspired by Parlour in Minneapolis and their philosophy of blending different cuts for the perfect burger.
Layers of jalapeño heat throughout — grilled jalapeños in the build and pepper jack cheese so the heat runs through every single bite. Thin-sliced grilled onions, garlic aioli on both buns, and a brioche bun to hold it all together.
Go to your butcher. It makes all the difference.
INGREDIENTS
• ½lb chuck
• ½lb ribeye
• ½lb brisket
• ½ yellow onion, thinly sliced
• 3 jalapeño peppers, thinly sliced
• 4 slices pepper jack cheese
• Garlic aioli
• Brioche buns
METHOD
1. Grind chuck, ribeye, and brisket together using a meat grinder or ask your butcher to do it
2. Slice onions and jalapeños thin using a mandoline for even cuts
3. Sauté onions and jalapeños together until golden and soft
4. Form burger patties and cook in a skillet to your preference
5. Add pepper jack cheese right at the end and allow to melt fully
6. Build the burger — garlic aioli on both buns, patty, grilled onions, double jalapeño layer
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Category : Tez tayyorlanadigan taomlari retseptlari

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