Reeni at Cinammon Spice & Everything Nice started a Burger Club, a sort of burger of the month club. The idea is for bloggers to make the posted burger and rate the fixings, toppings, and preparation of the burger more so than the burger itself.
The ratings will be based on a four-star rating:
1 Star = Didn’t like and wouldn’t make again.
2 Stars = Liked but wouldn’t make again.
3 Stars = Liked and will make again.
4 Stars = Loved! Will make often.
My boys are always happy to eat a burger, but not always happy to stray from just ketchup on their burgers. So I thought it would be fun to expand their horizons and give the Burger Club a try, especially with BBQ season just around the corner.
Since I’m usually satisfied with half a burger and I didn’t want to hear too much complaining, I decided I would make sliders instead of full sized burgers. That way if they didn’t like the burger of the month, they could have another one with just ketchup. (I was planning on making homemade slider rolls, but ran out of time and found some sourdough rolls at Winco that were the perfect size and had a great texture and flavor.)
The first recipe was Green Chile & Cream Cheese Burgers. I thought I would hear lots of complaining putting chilies and onions on their burgers, but surprisingly the boys liked the peppers on the burger. Their only complaint was they didn’t care for the cream cheese. Since I used hot green chilies, I thought the cream cheese was a good balance to the spiciness of the chilies. I did feel like it needed something more though. Just not enough juicy, crunchy goodness going on. So I am giving it a 2 Star rating. I liked it but wouldn’t make it again.
Thanks Reeni! Bring on the next burger.
- 1 small yellow onion, diced
- 1 - 4.5 ounce can Green Chiles or Jalapenos, diced
- Vegetable/Olive oil for sauteing
- Sea Salt & Fresh Black Pepper
- 10 ounces Ground Beef, 80-85% lean or Ground Turkey
- 2 sturdy but soft Burger-size Buns (I used slider buns)
- 4 ounces Cream Cheese (I used reduced fat)
- Saute onion in a small skillet in a tablespoon or so of oil over medium-low heat until translucent. Add chiles, season with salt and pepper and saute for five minutes.
- Cook the burgers in whatever way you like.
- Divide and slather the cream cheese evenly over top halves of the buns. Place burgers on bun bottoms and divide the chile mixture evenly between them. Place the tops on.
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