ALLRECIPES.COM 66 OCT/NOV 2019
243 REVIEWS
5 jalapeño peppers
4 lb. ground beef
1 egg, lightly beaten
¼ cup crushed corn chips
¼ cup minced white onion
¼ cup steak sauce
1 Tbsp. Worcestershire sauce
1 tsp. hot pepper sauce, or
to taste
1 tsp. garlic salt
⅛ tsp. dried oregano
Salt and black pepper to taste
8 slices pepper Jack cheese
8 large hamburger buns- Preheat an outdoor grill to medium
heat (325°F to 375°F). Arrange
jalapeños on rack; grill, covered,
turning occasionally, until blackened
on all sides, 8 to 10 minutes. Transfer
to a very large bowl, cover with plastic
wrap, and let stand until cool enough
to handle.
“I froze half of
the burgers, and
they tasted great
the second
time around, too!”- MELANIE
“I used red bell
peppers instead of
jalapeños. A milder
pepper may help
those who would
find this a bit too
spicy. My burger
turned out tasty
and not too hot.”- JENNY
BRONCO BURGER
HANDS-ON 15 MIN TOTAL 30 MIN SERVES 8 SUBMITTED BY JEFF
- Wearing gloves, rub off jalapeño
skins, then seed and chop. Return
to bowl. Add ground beef, egg,
corn chips, onion, steak sauce,
Worcestershire, hot pepper sauce,
garlic salt, and oregano to bowl. Mix
together using your hands. Divide
mixture into eight ¾ -inch-thick,
5-inch-diameter patties. Press a
dimple in centers of patties, then
sprinkle with salt and black pepper
to taste. - Arrange patties on grill rack. Grill,
covered, 7 to 9 minutes per side , or
until an instant-read thermometer
inserted into patties registers 160°F.
Top patties with cheese in last
2 minutes of grilling. Serve on buns
with desired toppings.
armagazine.com/bronco-burger
QUICK
PER BURGER: 778 CAL; 44G FAT (17G SAT);
54G PRO; 40G CARB (3G FIBER, 7G SUGARS);
974MG SODIUM
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