Fleur de Lis

Fleur de Lis

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Tuesday, July 8, 2014

Southwestern Seasoned Grilled Burger with Shredded Pepper Jack Cheese and Pickled Jalapenos


It seems like all the burgers we're presented with now at restaurants and even at home are based on the premise of "bigger is better."  Stuffed with this or that or 1/2 lb. or more and layered with tons of condiments.  But sometimes for me, "simpler is better."

I made the burger patties thin so they cooked within minutes on the grill.  The only seasoning I used was to lightly sprinkle on some of my Southwestern Dry Rub.  Click on the link to get the recipe.

After taking off the grill, I added about a tablespoon of shredded pepper jack cheese and a few slices of pickled jalapenos.  These were delicious.

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