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For the past couple weeks, I’ve gotten into the routine of going to the gym before work. Those of you who follow me on Instagram might have seen this little gem of a photo (yes, I really do get up at that ungodly hour three times a week. It’s necessary to avoid the awful heat we’ve been having in DC). I pack my lunch and a change of clothes the night before, just so I can sleep in as much as humanly possible. Despite all this planning, I inevitably leave some necessary object behind.
Today, that object was my shoes. I sincerely apologize if you’re this person, but you know those nerdy middle-aged ladies you see on the way to work wearing their running kicks? That was me. ALL.DAY.LONG. I suppose it could have been worse, I did forget to bring a bra to work last week. In case you were planning on trying it, I don’t recommend wearing a sweaty sports bra all day. Any thoughts on what I’ll forget to bring with me next week?
Now that I’ve thoroughly grossed you out, can we discuss how awesome this burger is? Okay, great! The best part about it? It’s roasted. I don’t own a grill (unless a George Forman counts) so I’m always looking for quick and easy ways to make burgers. They always seem to fall apart on me when I make them on the stovetop. All you have to do is pop these babies in the oven for 10 to 15 minutes at 475 and that little problem is solved. Roast some jalapenos while you’re at it, and throw them on top of your burger with some pesto and mozzarella and you’ve got yourself an awesome lunch, dinner, or if you’re feeling crazy, top it with a fried egg and call it breakfast!
| Roasted Jalapeño Burgers |
- 1 lb ground beef (preferably grass fed)
- 4 jalapeños
- 4 slices mozzarella
- 4 tbsp pesto (I used TJ’s brand, but feel free to make your own)
- salt and pepper, to taste
- Preheat oven to 475 degrees F.
- Place jalapeños on baking sheet and bake for 15-20 minutes until browned, turning every 5 minutes. Remove from oven, let cool, and slice. De-seed and peel if you’d like your jalapeños less spicy.
- While jalapeños are roasting, split ground beef into four patties and season with salt and pepper.
- Line baking sheet with foil and spread kosher salt over the foil to prevent smoking. Place wire rack over the top of baking sheet and spray with cooking spray.
- Place patties on top of rack and bake at 475 for 10-15 minutes. Use a meat thermometer (if you have one) to determine level of doneness (130-135 degrees F for medium rare, 140 for medium, and 160 for medium well). If you don’t have a thermometer (like me), cut burger open to check.
- Remove burgers from oven, top with mozzarella, and place back in oven for 1-2 minutes until cheese is melted.
- Top burgers with about one jalapeño each and 1 tbsp pesto.
- Serve on a bed of lettuce or your favorite toasted bun.
Method for roasting adapted from The Amateur Gourmet
{ 3 comments… read them below or add one }
My gosh, what a crack up! Our burgers are pretty similar (and delicious, might I add!) I love your mozerella and pesto idea…so flavorful and tasty! Great minds think alike.
Thanks, Julia! I’m only slightly intimidated by game meats but your burger looks awesome. I think I’d have to have someone trick me into eating elk to convince myself that it’s good!
yum
cant wait for you to come home and cook this stuff