Pepper Jack Cheeseburgers With Jalapeño-Cumin Sauce

Ingredients

• 3 large fresh jalapenos or fresh serrano peppers, seeded and coarsely chopped
• 1/2 cup fresh cilantro, plus
• 3 tablespoons coarsely chopped fresh cilantro
• 3 large garlic cloves, smashed
• 2 tablespoons fresh lime juice
• 2 tablespoons water
• 1 teaspoon ground cumin
• kosher salt
• 1 1/2 lbs ground sirloin, room temperature
• 1 cup shredded monterey jack pepper cheese, shredded
• fresh ground pepper
• 4 hamburger buns or onion topped buns
• olive oil, for brushing
• 2-3 tablespoons mayonnaise
• 1/4 head boston lettuce, washed, dried and torn or 1 cup shredded iceberg lettuce or 4 slices tomatoes, thinly sliced
• sliced pickled jalapeno peppers, for serving

Directions

1. 1

   Using a food processor or blender, combine fresh jalapeños with 1/2 cup cilantro, garlic, lime juice, water, 1/2 teaspoon of cumin and a pinch of salt. Process the jalapeño-cumin sauce until pureed and smooth.

2. 2

   Place sirloin, shredded cheese, remaining cilantro and cumin in a bowl and gently knead until JUST combined. Loosely shape into 4 equal burgers, poking any stray strands of cheese back into the pattie.

3. 3

   Season generously with salt and pepper and place on a plate lined with saran wrap. Lightly brush the insides of the buns with olive oil.

4. 4

   Light a grill and brush oil on the grate to keep the cheeseburgers from sticking. Grill the cheeseburgers for about 8-10 minutes, turning once, for medium meat. Remove the cheeseburgers from direct heat and grill the buns (cut side down) until they are toasted.

5. 5

   Spread a thin layer of mayonnaise on bottoms and tops of buns. Set the cheeseburgers on the bottom halves and top with the lettuce, tomato and pickled jalapeños. Spoon the jalapeño sauce on the burgers, top with the buns and serve immediately. Serve remaining sauce in a small dish on the side.