Jalapeno Cream Cheese Burgers
Do you love cheese burgers but want a little extra pizzazz? Then you’ve gotta check out this amazing recipe for Jalapeño Cream Cheese Burgers! This is the ultimate hybrid dish if there ever was one – a magnificent combination of Jalapeño Poppers and the classic Cheese Burger. First things first! Let’s take an up close and personal look at jalapeño peppers in all of their glory. These are actually one of the most popular peppers in the world. Did you know we can trace them as far back as the Aztecs? The ancients would smoke these lovely chilis to preserve them. Jalapeños are quite fleshy peppers, and so when left to dry naturally, they would often rot instead. When jalapeños are smoked and dried, however, they are perfect. In this form, they are frequently called “chipotle.” Smoking them really tends to bring out their magnificent flavour. These spicy green peppers received their name from “Xalapa” which is the capital of Veracruz, Mexico. In North America, we just call them jalapeños.
And what about the classic American cheeseburger? Where in the world did that bright idea come from? Well there are actually several claims, but one of the most popular is that the hamburger originally came from a man by the name of Otto Kuase who resided in Hamburg Germany. It caught on in America and gained national notoriety in 1904 when it was featured at the St. Louis World’s Fair and the New York Tribune first wrote about it. Of course, it wasn’t too long before people started melting yummy cheese all over it and the rest is history. And over at The Two Bite Club, they’re making history all over again by combining these two tasty favourites – cheeseburgers and jalapeño poppers, making a new dish famous all over again.
Want to learn more? Then head on over to the “The Two Bite Club” website by following the link in the description below!
Cheese is a food that is derived from milk and produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It uses the proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During cheese production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced, the styles, textures and flavors depend on the origin of the milk, whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.
In America, bacon is most often cured and smoked, and different flavours can be achieved by using a variety of wood, or rarely corn cobs. This process of smoking and curing can take up to eighteen hours, depending on the intensity of the flavour desired.
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