Burgers With Barbecue Sauce, Pepper Jack, and Jalapeños

Burgers with barbecue sauce, pepper Jack, and jalapeños


  • 1 1/4 pounds ground chuck (85 percent lean or less)
  • kosher salt and black pepper
  • canola oil, for the grill
  • 4 ounces pepper Jack, sliced
  • 4 kaiser rolls, split
  • 1/4 cup barbecue sauce
  • 4 leaves romaine lettuce
  • 1 large tomato, sliced
  • 1/2 cup sliced pickled jalapeños


  1. Heat grill to medium-high. Form the beef into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty. (This will prevent overplumping during cooking.) Season with a total of ½ teaspoon each salt and pepper.
  2. Oil the grill and cook the patties with the wells facing up for 4 to 5 minutes. Flip and cook until an instant-read thermometer inserted in the center registers 155° F for medium, 4 to 5 minutes more, topping the burgers with the pepper Jack during the last 3 minutes of cooking.
  3. Grill the rolls until toasted, 1 to 2 minutes. Dividing evenly, spread the rolls with the barbecue sauce. Form sandwiches with the rolls, lettuce, burgers, tomato, and jalapeños.


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