Grilled Jalapeño Brisket Burger | PC.ca

Grilled Jalapeño Brisket Burger

A grilled jalapeno brisket burger with cheese on a plate

PC Slow-Smoked Brisket Beef Burgers

Grilled Jalapeño Brisket Burger

Smoke and spice balance perfectly in this southern-style brisket burger recipe. Grilling the jalape...

Smoke and spice balance perfectly in this southern-style brisket burger recipe. Grilling the jalapeño peppers tames their heat a bit, and adds extra yummy charred flavour.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 25 mins
  • Serves: 6
  • Dish Type: Canadian, American
  • Season: Summer
  • Course: Main
  • Main Ingredient: Beef Burgers
  • Amount Per Saving

    % Daily Value

  • Calories

    620 cal

  • Total Fat

    41 g

  • Sodium

    1040 mg

  • Total Carbohydrate

    32 g

  • Dietary Fiber

    2 g

  • Protein

    31 g

Grilled Jalapeño Brisket Burger

A grilled jalapeno brisket burger with cheese on a plate

PC Slow-Smoked Brisket Beef Burgers

  • Amount Per Saving

    % Daily Value

  • Calories

    620 cal

  • Total Fat

    41 g

  • Sodium

    1040 mg

  • Total Carbohydrate

    32 g

  • Dietary Fiber

    2 g

  • Protein

    31 g

How to make

Ingredients

  • 1 pkg (852 g)

    PC®Slow-Smoked Brisket Beef Burgers
  • 3 oz (90 g)

    PC®Monterey Jack Cheese with Jalapeño, cut in 12 slices
  • 1

    Medium red onion, thinly sliced
  • 6

    Jalapeño peppers, halved lengthwise and seeded
  • 6

    Soft white burger buns
  • 2/3 cup (150 mL)

    PC®Texas Caviar Mild Bean Salsa

How to make

  • Step 1

    Preheat barbecue to medium heat.

  • Step 2

    Place frozen burgers on greased grill; cook, lid down, 5 to 6 minutes per side or until cooked through. Top each burger with two slices of cheese; close lid 1 minute to melt. Meanwhile, cook onion and jalapeños in grill basket on grill 5 to 6 minutes, stirring occasionally, or until very tender and blistered.

  • Step 3

    Open buns; divide salsa evenly among bottom half of buns. Top each with a patty, one-sixth of the onions, and 2 pieces of pepper. Close with top bun and serve immediately.

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