These burgers are super messy, sloppy, dripping with goodness. Consider yourself dully warned. That means stock up on the napkins cause you’re gonna need them.
Hubby and I have set out to try new spins on old recipes. Burgers can be dressed up, dressed down and everything in between. It’s amazing what a little ground pork and some green chilies will bring to your burger party. Yum!
1 can (4 ounces) chopped green chilies
2 Tablespoons Worcestershire sauce
3 teaspoons chili powder
3 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 lb ground beef
1/2 lbs Jimmy Dean Regular Sausage
1/4 cup crushed butter-flavored crackers (about 6-8 crackers)
8 slices pepper jack cheese
8 hamburger buns, split
Mesquite Seasoning, to taste
Green Leaf Lettuce, optional
Sliced Tomato, optional
Ketchup, if desired
Mayonnaise, if desired
Mustard, if desired
Thousand Island Dressing, if desired
In a large bowl, combine green chilies, Worcestershire, Chili Powder, Cumin, salt and pepper. Mix well. Crumble meats into the bowl. With clean hands, work the mixture together.
Crush the crackers and dump into the bowl. Again with clean hands, work the crackers into the meat mixture.
Shape meat mixture into eight patties, about a quarter pound each. Season patties on both sides with a little Mesquite Seasoning. Set aside.
Heat a griddle or large cast iron skillet over medium-high heat. Working in batches, grill up half of the burgers until just cooked through, about 5 to 7 minutes per side. Place cooked burgers on a rack over a rimmed baking pan to catch the drippings and hold in a warm oven.
Repeat with remaining four burgers.
Remove pan from oven, top burgers with Pepper Jack Cheese and return to oven to keep warm and let the cheese melt.
Split buns and brush with a little soft butter. Toast buns, cut side down, on skillet or griddle until warm and nicely toasted, 1 to 2 minutes.
Serve up burgers on warm buns. Have condiments, lettuce and tomatoes at the ready for diners to dress up their burgers to their liking.