Nick's Blue Cheese and Jalapeno Burgers

I love it when my friends pass on their favorite recipes.  Especially if those friends have exceptional taste buds.  One of my wine guys at my local Spec's passed on a recipe to me from someone he knows--gave it a glowing review, in fact.  Made it difficult for me not to try it.  So although I'm not so much of a hamburger person, I had to try Nick's Blue Cheese and Jalapeno Burgers.

Whatever hamburgers you have had before, they can meekly recede to the back of your mind when you make Nick's.  Your previous burgers may have been good, even great, but I think that Nick's burgers are Most Excellent.  In fact the first run was so good that I had to do a second run (and here I will admit that the first run was a tad bit overcooked).  The second run was pure carnivorous heaven!!

I served these burgers as directed in the recipe--on onion buns that were lightly toasted.  And I served pan-fried new potatoes with plenty of onions.  Sliced tomatoes and red onions on the side.  And of course, mayo and ketchup.  I drank a "supermarket beaujolais, " and by that I mean something readily available at your local supermarket if it has a decent wine department.   The wine I drank was Maison Louis Latour Beaujolais-Villages "Chameroy" 2009 (France), deep garnet in color, rich, intense and full of smoked cherries, this is not your typical beaujolais.  It was the perfect pick with the burgers, which had benefited from being seared over flames and hardwood charcoal smoke.

Do try this recipe.  I am publishing it in its entirety, as originally written, in Nick's vernacular and because it is within the public domain.  My only tweaks were toasting the onion buns and using hardwood charcoal... 

Nick's Blue Cheese and Jalapeño Burgers

1 lb. Ground beef
3 Large jalapeños
4 oz. Crumbled blue cheese
1 Tbs. Onion powder
1 Tbs. Garlic powder
1 Tbs. Soy sauce (or Tamari)
1 Tsp. Salt
Swiss cheese slices
Onion buns


1. Get yourself 3 large jalapeños. Slice in half lengthwise and remove the seeds and threads. If you need some kick, leave some seeds.
2. Dice them up and throw them into a mixing bowl.
3. Purchase 1lb of ground beef. I like the fattier variety because it tastes better - say 73% Lean, 27% Fat.
4. Place into mixing bowl with jalapeños.
5. Purchase a 4 oz. package of crumbled blue cheese.
6. Pour 2 oz. to 4 oz. of blue cheese into mixing bowl depending on your preference.
7. Get the following ingredients: Onion powder, garlic powder, soy sauce (or Tamari for better flavor), and salt (kosher salt for better flavor).
8. To the mixing bowl, add 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of soy sauce, and 1 teaspoon of salt (or 1 tablespoon if you like it saltier).
9. Knead together well.

10. Form into 2 or 3 patties.
11. Get a Rum & Coke (or Margarita, whatever floats your boat) while your grill heats up.
12. Cook the burgers to your liking. I like mine medium.
13. Throw 2 or 3 slices of Swiss cheese on each burger and close the lid.
14. Get that cheese good and melted.
15. Adorn with your condiments of choice and enjoy.