Jalapeno popper burgers

Jalapeno popper burgers For Cheese Balls 1 cup marscapone* or cream cheese 1 cup shredded cheddar cheese 6 crushed/minced cloves garlic 2 jalapenos diced** 1–2 teaspoons black pepper 1/2 teaspoon salt (more or less to taste) dash of red pepper 1 cup bread crumbs*** 1 egg For burgers 1 pound ground beef 4 cloves crushed/minced garlic 1 jalapeno diced dash of red pepper (or more to taste) 1 egg 1/4 cup breadcrumbs 1/2 cup shredded cheddar 1–2 teaspoons black pepper 1/2 teaspoon salt (more or less to taste) 4 slice of pepper jack cheese Combine the cheeses, garlic, jalapenos, and spices for the cheese balls in medium mixing bowl. Take about a tablespoon of the mixture and form into a ball. Repeat three times, making a total of 4 balls. With remaining cheese mixture, use a little over a tablespoon to create roughly bun-size ‘patties’ of cheese. Lightly beat egg until yolk is crushed in a small bowl. Put the breadcrumbs in a separate small bowl. Dip the balls and patties one at a time in the egg mix and then the breadcrumbs. Refrigerate for about a half hour to let them set. In the same bowl that the cheese was in, add all ingredients for the burger. Also, add in whatever is left of the egg and breadcrumbs for the cheese. Hand mix or use a spoon to combine all ingredients. Mix until well blended. Divide the meat roughly in four equal balls. WIth hands, flatten out the balls into patties. Put one cheese ball in the center of the newly formed patty and wrap it completely in the meat. Be careful not to crush the cheese ball and be sure to completely cover the ball – avoid cracks so that cheese does not run out as it gets hot. Repeat for each patty. On a medium-hot pan or grille preheated, place the patties. Cook on each side until desired level of doneness, but for these patties it is best to let it cook through to get the melted effect of the cheese. Each side should get a good ‘sear’ on it. Add slice of pepperjack or another preferred cheese to top and just melt. Remove burgers from heat and let them set aside to rest. While the burgers are resting, take the remaining cheese patties and cook them over a medium heat in a greased pan for roughly 2 minutes per side or until the patties are lightly golden. To assemble the burger, stack the burger on a bun, then top with the cheese patty. Enjoy! NOTES *You can use either marscapone, which is an Italian version of cream cheese without all the tang, or American cream cheese. **We use gluten free bread crumbs and buns to keep it gluten free, but this recipe can absolutely be made with regular bread crumbs. ***To cut down on heat, remove the seeds and membranes from the jalapenos.