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Jalapeño Burgers with Goat Cheese & Homemade Honey Mustard

When I was thinking about my goals for the blog this year, I had multiple ideas. Today, I want to talk about the food side of The Happy Egg. The goal for this aspect of the blog was to go back to a more natural way of doing things. You’ll see me talk about growing our food and making more components from scratch. I find so much peace of mind knowing that my food isn’t packed with preservatives and I have the freedom of knowing exactly how my food was prepared, because I am the one who made it! Some of you might ask, “But do you ever eat out?” YES! We enjoy eating out every now and then (about once a month), but we find that our tummies (and our bank account) are much happier when we cook at home. When I get a craving for take-out or a gourmet burger, I try to recreate the dish at home. Today I want to share one of my favorite burger recipes with you! This recipe is inspired by a Blue Apron dish we had a few months ago. The concept of the dish is the same, however I chose to put my own spin on it by replacing the regular burger bun for a lettuce wrap and making my own homemade honey mustard.

This recipe makes two good-size burgers & enough fries and sauce for two people!

Jalapeño Burgers

¾ lb ground beef (90/10)

¼ red onion (sliced)

4 russet potatoes (I like to go with 2 spuds per person)

2 Tbsp herb goat cheese

4 large leaves of lettuce

1 jalapeño

1 tbsp honey

1 Tbsp apple cider vinegar

1 Tbsp barbecue sauce

1 Tbsp teriyaki sauce

1 tsp onion powder

salt and pepper

Honey Mustard Sauce

½ cup mayonnaise

2 Tbsp mustard

2 Tbsp ketchup

1 tsp apple cider vinegar

salt and pepper

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Wash produce and slice potatoes to desired “fry” size and place on lined baking sheet. Drizzle with oil of choice (we use avocado oil) and season with salt and pepper. Toss the potatoes to make sure they are all coated, and even them out into one single layer. Bake for 20-30 minutes, flipping them over half way through the baking process to help them get golden brown and crispy.

While potatoes bake, roughly chop jalapeño . In a small bowl, add apple cider vinegar, honey and…. Add chopped jalapeño , mix well and let marinate while you continue cooking. In a medium bowl, combine ground beef, salt, pepper, onion powder, barbecue sauce & teriyaki sauce. Heat an oiled skillet while you make two, ½ inch thick patties. Add patties to the hot skillet and cook 3-5 minutes on each side. Above, I mention using red onion in this recipe. If you prefer white or yellow, feel free to substitute. If you prefer grilled onions over raw, this is the point at which you should add sliced onions to the pan. Cook the onions with the patties will add good flavor to both! As the onions and patties are finishing up, add a tablespoon of goat cheese to the top of each patty. The heat will soften the goat cheese without melting it down.

While everything is finishing up, grab a small bowl and combine all ingredients to make the honey mustard. I know it’s easier to grab the dressing at the store, but I wanted to challenge myself to make this “fry sauce” from scratch and I was pleasantly surprised to realize that I had everything on hand! If you want more of a smoky flavor, try added a teaspoon of barbecue sauce!

Now, let’s assemble all these ingredients to make one freaking delicious burger! Put the burger patty on the lettuce “bun”, add your toppings- red onion and jalapeño... or whatever else you might want to add! This is your burger so if you want to add slices of tomato or pickles, you do you!

These burgers were all the flavor without the guilt, and the perfect dinner on a warm, sunny day!

-The Happy Egg


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