Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Cheese | 1 oz (28g) cheddar | 113 |
| White Bread | 1 slice (30g) white | 79 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs of ground beef
- six Jalapeno peppers
- 1/8 cup of Brown Sugar
- 1 carrot
- Pepper Jack Cheese
- Paprika
- Black Pepper
- Chili Powder
- barbecue/hot sauce of your choice (stay tuned for my sauce recipe. Might come up at some point)
- white bread
Directions
Chop all six Jalapenos into "chips." Do not seed or remove the membrane.
Place 24 "chips" into a glass of about 1/4 cup water with a pinch of brown sugar.
Chop the carrot into small pieces and place them into the peppers in water and let sit while you prepare the meat.
Chop the rest of the Jalapenos about as small as you can.
Mix the rest of the Jalapenos into the meat, along with the brown sugar. Season with black pepper, chili powder and paprika to flavor.
Ball the meat into 16 "slider sized" patties and begin cooking.
Once you flip the burgers place two jalapenos and some of the carrots onto the already cooked side of the burger and place a slice of Pepper Jack on top of the peppers and carrots.
Toast the white bread until it just starts to turn brown. Place the burger on top of one slice of bread, slather in the sauce of your choice and top with another slice of toasted white bread.