Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, June 27, 2013

Cheese-and-Jalapeno-Stuffed Burgers with Grilled Onions

Here’s another cook-it-all-in-one-pan (grill pan) dinner that’s cheesy from the inside out, with a little spicy kick. Stuffing the burgers is easy and they grill up juicy-tender and packed—literally—with flavor.

You can use additional condiments of your choice but the smoky, caramelized grilled onions are really all these burgers need.

Serves 3

  • olive oil, for brushing
  • 2 jalapeƱos, quartered lengthwise, cut crosswise into thin slices
  • 2 small onions, cut into thin, vertical strips
  • sea salt
  • freshly ground black pepper
  • 1 lb ground sirloin
  • 3/4 cup shredded mozzarella or provolone cheese (or a mixture of both)
  • 3 large hamburger buns or kaiser rolls
  • pickles, mustard or other condiments, for serving (optional)
  1. Heat a grill pan over medium-high heat and brush with oil. Add the jalapenos and grill, stirring frequently, until tender and lightly charred, 5-6 minutes. Remove to a small bowl.
Grilled Jalapenos
  1. Brush the pan with more oil and add the onions. Season with salt and pepper and grill, stirring frequently, until tender and golden, 8-9 minutes. Remove and keep warm.
Onions Beginning to Grill 
Grilled Onions
  1. Divide the beef into 6 equal balls and place them spread apart on a sheet of waxed paper. Lay a second sheet of waxed paper on top and press the balls into patties, about 1/4-inch thick each.
Beef Ready to Press
Patties Pressed in Wax Paper
  1. Remove the top sheet of waxed paper. Divide the jalapeƱos on top of 3 patties. Top the chiles with 1/4 cup of cheese each.
Jalapeno Layer
Cheese Layer
  1. Place the other 3 patties on top of the cheese and press gently to adhere. Crimp the edges of the beef together with your fingers to hold the stuffing inside.
Stuffed Patties Ready to Grill
  1. Re-heat the grill pan over medium-high heat and grill the burgers until just cooked through and the cheese has melted, 5-6 minutes per side.
To serve, place each burger on the bottom halves of the buns and top with grilled onions. Close the sandwiches (or add other toppings) and enjoy hot.  


  1. Thanks for sharing at The Burger Bash. I love stuffed burgers. It ensures those tasty toppings can't escape! Pinning.

  2. Thanks so much---and thanks for the opportunity to be part of The Burger Bash!