Fire up the grill and get these spicy burgers infused with chopped jalapeño peppers, a layer of melted Sargento® Colby Cheese Slices and sautéed onions. Then garnish with fresh lettuce and tomato between pretzel buns.
2 tsp. butter
1 medium sweet onion, thinly sliced
1-1/4 lbs. ground beef chuck
3 Tbsp. finely chopped bottled jalapeno peppers
1 tsp. garlic salt
1/2 tsp. freshly ground black pepper
2 Tbsp. mayonnaise
2 Tbsp. catsup
4 pretzel hamburger rolls, split, lightly toasted, if desired
4 red or green leaf lettuce leaves
4 slices ripe tomato
4 slices Sargento® Colby Cheese Slices
Melt butter in large nonstick skillet over medium heat. Separate onion slices into rings; add to skillet. Sauté until golden brown and tender, 15 to 20 minutes.
Meanwhile, combine beef, jalapeño peppers, garlic salt and pepper, mixing lightly but thoroughly; shape into four patties, about 1/2-inch thick.
Heat ridged grill pan or large nonstick skillet over medium heat. Add patties; cook 5 minutes per side or until barely pink in center.
Combine mayonnaise and catsup; spread over cut sides of rolls. Place lettuce and tomato slices over bottom of rolls. Top with cooked patties, cheese and onions. Close with top of rolls.