Roasted Garlic and Jalapeno Burgers


Roasted Garlic and Jalapeno Burgers

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    Servings and Ingredients

    Serves 4
    1 head garlic, with the top sliced off enough to expose the cloves
    3 jalapenos, finely minced, seeded if preferred
    2 lbs. 80%-lean ground beef
    3 tbsp. Hy-Vee Worcestershire sauce
    1 tbsp. kosher salt
    1 ½ tsp. cracked black pepper
    2 tbsp. Hy-Vee unsalted butter, softened
    4 Hy-Vee bakery hard rolls, sliced
    8 slice(s) white cheddar cheese
    Lettuce, tomato and red onion slices, optional


    1. Preheat oven to 350 degrees.
    2. Spray a square of aluminum foil with cooking spray and wrap garlic in foil.
    3. Bake for about 25 minutes, or until fragrant and golden. Be careful opening, it will be extremely hot. This can be done up to 6 days ahead of time and refrigerated until ready to use.
    4. Heat a charcoal or gas grill for direct cooking to medium heat.
    5. Break apart head of garlic. Squeeze garlic from each clove into a small mixing bowl, taking care to remove and discard skins. Mix in jalapenos to form a chunky paste, set aside. This can be made ahead of time and refrigerated as well.
    6. In a large bowl, mix together ground beef, Worcestershire sauce, salt and pepper. Divide meat into four equal-sized balls and form into patties.
    7. Spread butter on both halves of the rolls and place on the grill to toast, about 2 minutes. Remove from grill; set aside.
    8. Grill burger patties for 14 to 18 minutes, flipping halfway, or until internal temperature reaches 160 degrees. Remove from grill and top with cheese slices and spread a layer of roasted garlic and jalapeno paste on each burger.
    9. Place lettuce and tomato slice on the bottom half of a toasted hard roll, followed by prepared burger, red onion slices and top bun.

    Nutrition facts


    700 Calories per serving

    Amounts Per Serving

    • Total Fat: 34g
    • Cholesterol: 195mg
    • Sodium: 2280mg
    • Total Carbohydrates: 36g
    • Protein: 65g

    Daily Values

    Vitamin A 6%
    Vitamin C 25%
    Iron 45%
    Calcium 40%

    Recipe Source:

    Hy-Vee chefs, Hy-Vee weekly ad from the week of April 29, 2015.