Jalapeno Patty Melt with Pepper Jack

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Beef · high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 3/4 lb ground chuck, 80/20
• 4 slices pepper jack cheese
• 2 jalapenos
• 1 yellow onions, thinly sliced
• 4 slices sourdough bread
• 2 1/2 tbsp unsalted butter, softened
• 1 tbsp mayonnaise
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Cook the sliced onions and two thinly sliced jalapenos in 2 tbsp butter over medium-low with a pinch of salt, 20 to 25 minutes, until soft and browned. Add water by the spoonful when they catch.
2. Divide the beef into four thin oval patties shaped to the footprint of your bread — a patty melt lives or dies on the meat reaching the crust rather than sitting in a puck at the center.
3. Cook the patties in a hot skillet over medium-high, 3 minutes per side, to 160F internal. Ground beef has no safe pink stage.
4. Wipe the pan and drop to medium-low. Butter one side of each bread slice and spread a thin film of mayonnaise on the other — the mayonnaise browns evenly where butter alone can blotch.
5. Build each sandwich butter-side out: bread, cheese, patty, onion and jalapeno mixture, more cheese, bread.
6. Grill 4 to 5 minutes per side under a light weight, pressing gently, until the outside is deep gold and the cheese has run to the edges. Low and slow is the point; high heat browns the bread while the middle is still cold.
7. Rest 2 minutes, then cut on the diagonal with a serrated knife. Garnish with the remaining raw jalapeno sliced into rings.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook