Jalapeno Popper Burgers

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Step 1

1 Wash and dry the fresh produce.

Step 2

1 jalapeño pepper

Step 3

½ yellow bell pepper

Step 4

1 tomato

Step 5

½ head butter (Boston) lettuce

Step 6

2 Quarter jalapeño pepper lengthwise; seed and remove ribs with a spoon. Finely dice and place in a medium bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Step 7

3 Coarsely grate cheese into the bowl with the jalapeño. Add ground beef and spices; mix with your hands until well combined. Form into 2 equal-sized patties, place on a plate, and set aside.

Step 8

¼ (8 oz) block mozzarella cheese

Step 9

¾ lb lean ground beef

Step 10

¼ tsp salt

Step 11

¼ tsp black pepper

Step 12

¼ tsp garlic powder

Step 13

⅛ tsp cumin, ground

Step 14

4 Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Step 15

5 While the grill pan heats up, quarter, trim, and seed bell pepper. Place in another medium bowl, drizzle with oil, and sprinkle with salt; toss to combine.

Step 16

½ tsp extra virgin olive oil

Step 17

⅛ tsp salt

Step 18

6 Once the grill pan is hot, add bell peppers and cook, turning occasionally, until charred and fork-tender, about 5 minutes.

Step 19

7 Meanwhile, place oil, vinegar, Dijon, salt, and pepper in the bowl used for the peppers. Whisk to combine the dressing.

Step 20

2 tsp extra virgin olive oil

Step 21

1 tsp red wine vinegar

Step 22

½ tsp Dijon mustard

Step 23

⅛ tsp salt

Step 24

1 pinch black pepper

Step 25

8 When the peppers are done, transfer to a cutting board to cool.

Step 26

9 Place burger patties on the grill pan and cook, undisturbed, for 5 minutes; flip patties, and grill an additional 2-3 minutes, until cooked through. Once done, transfer to a clean plate.

Step 27

10 Using the box grater, coarsely grate cream cheese into a small bowl, then add chili-garlic sauce. Use a silicone spatula or spoon to soften and combine the cream cheese mixture, creating a smooth cream. Set aside.

Step 28

¼ (8 oz) block cream cheese

Step 29

1 tsp chili-garlic sauce

Step 30

11 Once the peppers are cool enough to handle, roughly chop and transfer to the bowl with the dressing.

Step 31

12 Separate the lettuce leaves. Set aside two leaves per burger and chop or tear remaining leaves into bite-sized pieces; add to the bowl with the dressing and toss to combine the salad.

Step 32

13 Slice tomato into rounds.

Step 33

14 Spread cream cheese mixture onto burger patties.

Step 34

15 Pile lettuce leaves, in stacks of two per wrap, on each plate. Top with burger patties and tomato slices. Serve with salad on the side and enjoy!