Cheese Stuffed Chipotle Pork Burgers Topped with Bacon and Jalapenos

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When the seasons warm up to triple digit weather my taste buds seem to change. I tend to prefer fresh ingredients, easy to put together foods with lots of colors and I tend to have a preference for foods of the spicier variety as the heat warms up to unbearable temperatures. In the colder months I tend to crave comfort foods and some of my favorite sweets like cookies and fruits. Since this is one of the warmest Augusts we’ve had in recent years in my area of Northern California I’ve been craving traditional types of recipes with quite a bit of extra bite to them. We love to prepare a lot of our meals outside before the heat really rolls in, so I decided to try my hand at a nice, spicy burger. Just for fun.

I decided to make this burger out of ground pork, just because pork has a really good taste to it naturally and needs only a few ingredients to bring a meal together. I also picked up a few cans of some of my favorite La Morena products to aid in the process of really bringing that extra oomph of flavor and bite to my burgers. I went with minimal seasonings in the ground pork, and then I grabbed a few chipotle peppers and a few tablespoons of adobo sauce and added them right into the patties. I also stuffed those patties full of one of my favorite kickin’ cheeses, pepper jack cheese.

This was going to be a special type of burger, I knew the littlest kids wouldn’t be interested. This was for the adults only, and oh was it going to be glorious! Not only was I making cheese stuffed chipotle pork burgers, but I would be topping them with some crisp bacon and adding some La Morena sliced green pickled jalapeno peppers too. To even out the flavors I made a lime infused mayonnaise and topped this burger with some queso añejo and enclosed this beauty in a toasted onion roll.

Needless to say, it went over well with us adults, and we discussed how we’d bring it back in the coming weeks when some of our favorite teams are playing in those important football games we love to watch. I thought this would be overwhelmingly spicy, and I have to admit I was a little scared, but it was a perfect flavor for spicy lovers that don’t like that burning hot danger style hot sauce and foods. There’s a nice kick but the flavors are also delicious and that’s what really brings this burger together. You could also add a few more ingredients to make it a more traditional burger, like onions, lettuce, tomato and even some avocado. We actually liked it as is because it’s a bit offbeat from the traditional burger and sometimes that’s just what you’re in the mood for!

I also prepared some onion rings and they were the perfect side to this spicy burger. What I love about La Morena products is that they add authentic Latino flavor to a classic American BBQ dish like these burgers and completely transform them, satisfying my spicy cravings.

Ingredients for Cheese Stuffed Chipotle Pork Burgers Patties:

(makes 5 patties)

• 24 oz ground pork
• 1 teaspoon garlic salt
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon dry oregano
• 4 chipotles from a 13.13 oz can of La Morena Chipotle Peppers in Adobo Sauce
• 2 tablespoons adobo sauce from the above named can
• 1-2 tablespoons pepper jack cheese, shredded

Ingredients for Lime Infused Mayonnaise 

• 4 heaping tablespoons mayonnaise
• zest of 1 lime
• juice of 1/2 lime

Ingredients for Pork Burgers Topped with Bacon and Jalapenos:

(for 1 burger)

• Toasted Onion Roll
• Lime infused Mayonnaise (see recipe above)
• 1 Cheese Stuffed Chipotle Pork Burger Patty (see recipe above)
• 2 slices crispy thick cut bacon
• 5-6 La Morena Sliced Green Pickled Jalapeno Peppers from a 28.2 oz can
• 1-2 tablespoons queso añejo, crumbled

Directions:

Begin by adding the seasonings to your ground pork in a large bowl.

Chop up 4 chipotle peppers from the can and add them to the ground pork with 2 tablespoons of the adobo sauce.

Roll the mixture into the size of a golf ball, then flatten using a burger press or by hand. Add about 2 tablespoons of shredded pepper jack cheese to the center.

Roll a second golf ball size of the meat mixture and place on top of the cheese, adding a few extra pieces around the edges to prevent too much cheese from squeezing out. Use the burger press to tightly pack it into the top, then place each patty on wax paper. This will make five patties.

Cut the wax paper into squares around the patties to make it easier to put on the grill. Heat your grill up to about 325 degrees, brush some oil on the grates of the grill, then place the patties over indirect heat.

Close the grill for about 5 minutes while patties brown.

Flip patties over, moving to the top rack over the heat to brown them nicely. Cook another 5 minutes closed, until browned. Cook your bacon while the patties are on the grill or have it prepared before hand for quick assembly.

Remove from heat and let cool as you prepare for the burgers.

Mix up the lime infused mayo as the patties cool. Just add the mayonnaise to a bowl, then add the lime zest and lime juice.

Stir together until smooth.

Spread on each side of a toasted onion roll.

Then add that delicious patty.

Top with bacon, then jalapenos.

Then sprinkle as much queso añejo as you like!

Top with the other half of the bun and serve with some onion rings.

I must say, that’s a mighty beautiful burger!

Enjoy!

What type of spicy foods do you like to serve in the summer?

To add some Latino flair to your classic BBQ dishes, you can find La Morena products in the Hispanic aisle at your local Walmart store.