Where To Buy Jalapeno Hamburger Buns

Jalapeño Cheddar Hamburger Buns + A Giveaway!

Honey buns are one of the most popular baked goods in the United States.

Jalapeno Burger Buns Recipe – Food.com

As Kelly Canfield’s Jalapeno Bread, this recipe evolved over a few iterations and a few tweaks until it became burger buns with a few other components. If you enjoy a nice burger and a bun that complements it, you should try one of them. If you like smaller burgers, simply bake extra buns using the same recipe as above.

  • Loaf frozen bread (3 lbs) or 3 lbs fresh bread dough
  • Teaspoons dry onion flakes
  • Fresh jalapeño peppers, finely chopped or (3 1/2 ounces) jar jalapeno peppers, chopped
  • 3 1/2 ounces fresh jalapeno peppers, finely chopped

NUTRITION INFO

Amount Per Serving:1 (1607 g) Servings Per Recipe:1 AMT. PER SERVING percent AMT. PER SERVING percent PERFORMANCE ON A DAILY BASIS Calories: 290.2 Calories from Fat: 67 g23% of total calories Total fat 7.5 g11 percent of total fat The saturated fat content is 3.3 g16 percent. Carbohydrates in total: 45.3 g (15 percent) Dietary Fiber 2.6 g10 percent of total calories Sugars 4.3 g17 percent 4.3 g17 percent

DIRECTIONS

  • Permission to freeze is required
  • However, if using new dough, allow it to rise to double its size overnight in the refrigerator. Knead for 5 minutes in a mixer (or 10 minutes by hand) and set aside. In a separate bowl, combine all of the ingredients and knead for another 10 minutes
  • Separate the dough into 14 equal pieces (or more if you want smaller buns)
  • Because of the amount of moisture in the dough from the other ingredients, you may wish to sprinkle a little flour on your hands before shaping the buns
  • However, do not use too much flour or the buns will not rise as quickly. Using a baking sheet that has been coated with vegetable oil, arrange the buns. For optimal results, bake the buns on a baking stone that has been gently coated with vegetable oil and covered with a piece of parchment. Maintain a warm environment until the buns have doubled in size (I bake them with the oven light on since it creates a nice warm, even heated environment with no wind where they can rise undisturbed)
  • This phase might take anywhere from 1 to 2 hours, depending on your dough. Bake for approximately 20-25 minutes at 350 degrees Fahrenheit. Place the pan on a cooling rack to cool
  • They keep nicely in the freezer.

RECIPE MADE WITH LOVE BY

As Kelly Canfield’s Jalapeno Bread, this recipe evolved over a few iterations and some tweaked ingredients to become the burger buns you see here today.” If you enjoy a nice burger and a bun that complements it, you should try one of them. If you like smaller burgers, simply bake extra buns from the same recipe,” says the author.

recipes

At my parents’ bakery, we cooked our fair share of popular dinner and sandwich rolls, but one menu item in particular had a small, cult-like following: golden brown loaves of Jalapeno Cheddar Bread, which were prepared fresh daily. With shredded sharp cheddar and fresh jalapenos on top of your standard soft, fluffy white sandwich bread, it was a favorite with everyone. In addition, they needed to rehydrate the jalapenos. My father would not have it any other way if he could. In fact, my father continues to eat every single meal with a tiny dish of jalapeño slices on the side, as he has done since childhood.

An average brisket sandwich was converted into a genuine Texas-style brisket sandwich with just two pieces of that bread, and the result was a frenzy of weekend barbecue visitors.

In order to replicate Dad’s bread at home, I used my favorite go-to recipe for soft, fluffy white bread and then topped it with a mountain of shredded strong cheddar and a heaping of fresh jalapenos from our one pepper plant that survived the winter and is currently producing peppers at an alarming rate.

A “green” or fiery bite can be obtained from the peppers, depending on how hot they were when they were picked.

As you might expect, they don’t go particularly well with a burger with a Greek or Italian topping. The combination of sharp cheddar and fresh jalapenos elevates an average burger bun to the level of a Texas speciality.

Ingredients

  • 1 packet (2 1/4 tsp) active dry yeast water (1 cup), 2 tablespoons oil (vegetable, canola, or olive), plus more oil for greasing a mixing bowl The ingredients are as follows: 2 big eggs, 2 tablespoons sugar, 3 1/4 cups flour, 1 teaspoon sea salt
  • 6 ounces strong cheddar cheese, shredded
  • Three huge jalapenos, seeded and diced.

Instructions

  1. To make the dough, fill the bowl of your mixer halfway with warm water and sprinkle the yeast on top. Allow to settle for 10 minutes, or until foamy. In a mixing dish, combine the oil, 1 egg, and sugar
  2. Mix well. Mix on medium-low speed with the hook until the dough comes together, about 2 minutes. Add the flour, salt, cheese, and peppers and mix until well combined. The dough should be able to reach all the way to the sides of the basin. If this is the case, add extra flour by the tablespoon
  3. Slowly increase the speed to medium and continue to knead the dough for 5 minutes. Using a large mixing basin that has been lightly oiled with oil, transfer the dough to the bowl. Cover it with a moist cloth and set it aside in a warm location to rise until it has doubled in bulk, about 1-1 1/2 hours. Using parchment paper, line a baking sheet. To begin, turn the dough out onto a lightly floured board. Dividing the dough in half and then dividing each half into 4-6 pieces (depending on the size of your burgers, I usually get 8-9 buns each batch): Bake for about 1/2-1 inch apart on a baking sheet if you roll the dough into circles and flatten with the palm of your hand Cover with a moist cloth and set aside for 20 minutes, plus the time it takes to preheat the oven. Preheat the oven to 350 degrees. 1 tbsp water and the remaining egg in a separate bowl
  4. Bake the buns for 20 to 30 minutes, or until they are golden brown, brushing them with the egg wash halfway through. Allow for 10 minutes of cooling time before slicing and serving. Keep leftovers refrigerated or frozen in a zip-top bag at room temperature. They’re also good for freezing

Notes

This recipe makes 8-12 hamburger buns. Based on my father’s and The Pastry Queen’s recipes 3 hours is the estimated time.

Jalapeno cheese bun recipe for a proper Texas burger

When I first arrived in New York, I was taken aback by the existence of what I later learned was known as a Texas burger. At first, I was excited and inquisitive as to what it could possibly contain—guacamole, jalapenos, or salsa all sounded like acceptable guesses—but I quickly became disinterested. However, I was mistaken. In New York, a Texas burger is defined as one that is topped with a fried egg on the side. Is it a fried egg? But that doesn’t really scream “Texas” to me; what about it do you think says Texas?

  1. Of course, you may buy burgers in Texas that have a fried egg on top of them, but that is the exception rather than the rule.
  2. And, if you’re feeling very saucy, you may toss in some jalapenos.
  3. Depending on where you go in Texas, you could get refried beans with corn chips, or cream cheese with jalapenos, or guacamole and bacon, or even a hefty dab of chile con queso on your burger.
  4. But what about the fried egg?
  5. To be clear, this does not imply that we do not use fried eggs in our cooking.
  6. (Actually, it sounds like the makings of a tasty burger: a patty topped with Longhorn cheddar, chili gravy, and some refried beans smeared over the bread.) But, no, the fried-egg Texas burger does not come prepared in this manner in New York, unfortunately.
  7. I was reading the Texas Monthly magazine’s top 50 burgers in the state when I saw how many establishments are now serving their beef patty on a handmade jalapeño cheese bun, and it hit me how many restaurants are doing this.
  8. While the quality of the meat is essential in creating a perfect hamburger, the bun is also an extremely crucial component of the equation to consider.
  9. In this case, I used a soft, egg-rich bread like mycemitarolls and simply added in some fresh sliced jalapenos and a mountain of shredded cheddar cheese to finish it off.

But, when you combine the buns with a thick, juicy beef patty, some iceberg lettuce, mayonnaise, mustard, red onion, and sliced dill pickles, you’ve got yourself a Texas burger that’s just up my alley. I’ve told you about mine, and now I’m wondering about yours: what’s your favorite Texas burger?

Jalapeno cheese buns

Lisa Fain is the author of this recipe.

Ingredients

  • 2 cups all-purpose or bread flour, plus 1/2 cup for kneading
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 packet active-dry yeast
  • 2 teaspoons kosher salt 1/2 cup buttermilk, warmed to a warm temperature
  • 4 tablespoons canola oil
  • 1 big egg, at room temperature
  • 2 jalapenos, seeded and chopped
  • 3/4 cup grated longhorn cheddar

Instructions

  1. Combine the 2 cups of flour, the salt, the sugar, and the yeast in a large mixing bowl. Combine the egg and oil in a mixing bowl, and then whisk in the heated buttermilk. Mix the liquid components into the dry ingredients until completely combined. Allow the dough to rest for 15 minutes before incorporating the jalapenos and shredded cheddar cheese. Spread a half cup of flour on a clean work area and knead the dough for five minutes, or until it begins to hold its shape. Please keep in mind that the dough will be a bit sticky. In an oiled basin, cover the dough and let aside for approximately an hour and a half to rise until it has doubled in size. If you want your rolls to be larger or smaller in size, divide the dough into 8balls and let them aside for 15 minutes with a towel over them. If you want to make the rolls into discs, take each ball and flatten it until it resembles a disc. Place each roll on a baking sheet lined with parchment paper, spacing them a few inches apart. Allow the rolls to rise for 30 minutes on a baking sheet covered with plastic wrap. Meanwhile, preheat the oven at 400 degrees Fahrenheit. Bake the rolls for 15 minutes, or until they are gently browned on the bottom. Buns will keep for up to 1 day if kept covered, and they may also be frozen.

Jalapeno Cheddar Hamburger Buns

Some weeks I purchase a jalapeño or two, while other weeks I do not purchase any. One or two of them normally last me two to three weeks, sometimes even longer. I brought home eight jalapenos from the market last week. Occasionally I ponder who it is that takes over my body in the grocery store and commands me to perform such bizarre things. And then I remember my mother telling me that she was concerned that I was on the verge of schizophrenia, and I feel a little better about myself. Please don’t believe for a moment that I am dismissive about schizophrenia: it was a factual story.

My mother holds a bachelor’s degree in psychology.

I’m now pursuing a degree in psychology.

If it wasn’t for the stress of my first marriage, the stress of my parents and two sisters leaving shortly after, the stress of switching jobs, the stress of remembering how to spell my new last name (yes, I before “e”), the stress of learning how to do laundry, or anything else, I’m not sure I would have been able to keep it together.

  1. If you’re interested in psychology and want to learn more about the “diathesis-stress model,” it’s a fascinating read.
  2. I am relieved to report that the only symptoms that have manifested themselves today are the unusual foodstuffs that have followed me home and which I have no recall of desiring or selecting.
  3. I often believe that it takes a crazy person to know another crazy person:) (Hi Mom!) But if it involves Jalapeo Cheddar Burger Buns, this degree of craziness is something I can take.
  4. Despite the fact that the 8 pounds of cheese in my fridge has to be used.
  5. Somedays.
  6. “What do you mean, you have an issue with jalapenos and cheese for breakfast?” I inquired.
  7. (See how my alter ego has the same name as myself, it’s only spelled in the other direction?
  8. If you add some jalapenos to your burgers as well, and top them with salsa, cheese, and Ranch dressing, how do you think they’ll taste?

Or how about cream cheese? Maybe some avocados and lettuce would be nice? You may be as insane as you want while still maintaining your friendships. Even if you can’t cut burger buns in half to save your life, you can still make a good burger. Hamburger Buns with Jalapeno and Cheddar

  • 1 packet (214 tsp) quick-rise yeast
  • 1 teaspoon sugar 1-1/2 cups warm water
  • 2 tablespoons olive oil
  • 2 big eggs
  • 2 tablespoons sugar
  • 314 cups all-purpose flour (or bread flour if you have it)
  • 1 teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • 2 jalapenos, seeded and coarsely chopped
  • 1 cup shredded mozzarella cheese
  1. In the bowl of a stand mixer fitted with the dough hook, combine the water and yeast (all of these stages might also be completed by hand, if preferred)
  2. Set aside. In a mixing dish, combine the oil, 1 of the eggs, and the sugar. Blend for a couple of seconds to blend
  3. Toss in the flour, salt, cheese, and peppers all at once, and mix on medium speed for approximately 2 minutes, or until the dough comes together in a ball. If the dough is clinging to the edges of the bowl, add an extra tablespoon of flour until it is no longer sticky. Knead the dough for 5-6 minutes on medium-low heat, then move it to a large, lightly oiled mixing basin. Cover it with a moist kitchen towel and let it aside in a warm location to rise until doubled in mass, about 1 to 112 hours. In order for the dough to rise properly, I prefer to put on my oven for a few seconds, then switch it off and set my dough in there
  4. This provides a nice, draft-free atmosphere for the dough to rise. Prepare a baking sheet by lining it with parchment paper and dividing the dough into eight to ten equal pieces. Using lightly floured hands, roll each piece into a ball and lay approximately 1″ apart on the baking sheet that has been prepared. Cover with a moist towel once again and set aside for another 30 minutes to rise. Preheat the oven to 350 degrees Fahrenheit near the conclusion of the rising period. Then, using the remaining egg and 1 tablespoon water, softly brush the buns with the mixture (you won’t need all of the egg wash, but it’s important to perform this step for a lovely browning effect)
  5. Cook for 20-30 minutes, or until the top is golden brown. Allowing for 10 minutes of cooling time prior to slicing and serving, or allowing for complete cooling time before transferring to an airtight container for storing
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Keeping these buns at room temperature for a couple of days or freezing them for extended storage is recommended. Also, if you believe that lightly toasted tastes better, they will hold up nicely to that as well! * Adapted from the recipe posted by Shawnda at Confections of a Foodie Bride.

Jalapeno Cheese Buns

“Every week, I make it a point to order from home for a delightful “bread” treat. In the end, I decided on the three loaves a week membership plus a few of extra sweet treats.” “The Cinnamon Raisin Bread is so moist and delicious on its own that it didn’t require any additional butter or cream cheese, unlike most store-bought brands, and the slices are significantly bigger than store-bought varieties. You won’t know what you’re missing until you try these Poppy Seed burger buns. They were moist and tasty, and they elevated our grilled burgers from a 7 to a 10.” “This is without a doubt the finest cinnamon swirl bread I’ve ever tasted!

  1. My favorite breads are the wheat rolls, cinnamon raisin bread, and marble rye bread, all of which I can’t seem to get enough of!” “When you’re ordering that cinnamon bread, be cautious.
  2. It’s very excellent!” “Delicious bread is brought right to your home.
  3. I couldn’t be happy right now.
  4. In the mornings, white bread was excellent for making French toast.

Cheddar Jalapeno Hamburger Buns

As a Colorado resident, I understand that October isn’t exactly great outdoor grilling season for the majority of the state’s residents. We do, however, continue to grill. Alternatively, I might remark that my spouse continues to grill. Yes, that is exactly what jackets and grill lights are for, correct? Just though the days are getting shorter and the nights are growing colder, doesn’t mean that our desire for hamburgers and steaks has gone away. To add a little flavor to the proceedings, I decided to experiment with a variant on my favorite handmade hamburger bun.

  • Oh my goodness.
  • We use hamburger buns for a variety of dishes more than just burgers, so I’m looking forward to trying these with sloppy joes and chicken sandwiches.
  • I quickly discovered, though, that there wasn’t enough jalapeño after I’d slapped a third of a pound of meat onto the buns.
  • So keep in mind that, despite the fact that it appears to be a lot, you will not be eating the bread plain.
  • I’m not going to tell.
  • Make a copy of this recipe.
  • Allow it settle for approximately 5 minutes, or until the yeast begins to bubble.

Mix in the flours and salt until well combined.

Make use of the dough hook and mix on a low speed for approximately 5-7 minutes, or until the dough is somewhat tacky.

Transfer the dough to a lightly oiled basin, cover with a clean kitchen towel, and allow to rise for approximately an hour, or until it has about doubled in size.

Once the dough has risen, divide it into 8 equal pieces and roll each piece into a ball.

Prepare a large sheet pan by lining it with parchment paper or a silicone baking mat and arranging each ball on top of the paper.

Allow these to proof for 30 minutes to an hour, or until they have about doubled in size.

Preheat the oven to 400 degrees and bake for about 15 minutes, or until the tops are golden brown. Cool completely before serving. Transfer to a cooling rack and allow it cool fully. Annie’s Eats, who in turn modified it from Smitten Kitchen, is the source of this recipe.

Where To Buy Jalapeno Buns Recipes with ingredients,nutritions,instructions and related recipes

  • In a large mixing basin, combine the yeast and sugar with the heated milk. Combine the eggs, salt, and 4 cups flour in a large mixing bowl. 3 minutes at a medium speed is recommended. Toss in the cheese and jalapeño. In a separate bowl, combine enough remaining flour to create a firm dough. Turn out onto a floured surface and knead for 6-8 minutes, or until the dough is smooth and elastic. Place the mixture in an oiled mixing bowl, rotating once to lubricate the surface. Cover and let aside in a warm place until the dough has doubled in size, about 1 hour. Knead the dough until it is smooth and elastic. Turn the dough out onto a lightly floured board and cut it into 12 pieces. Roll each one into a tight ball. Place 3 inches apart on baking pans that have been gently oiled. Cover and allow to rise until twice in size, approximately 30 minutes. Brush the rolls with the mixture of egg and water. Preheat the oven to 375°F and bake for 16-20 minutes, or until golden brown. Remove the pans from the oven and place them on wire racks. Serve when still heated.

Nutritional Information: 368 calories, 9 g fat (5 g saturated fat), 77 mg cholesterol, 542 mg sodium, 9 g protein 5g sugars, 2g fiber, 57g carbohydrate, protein, carbohydrate, protein, carbohydrate 14 g of protein per serving. Steps:

  • Permission to freeze is required
  • However, if using new dough, allow it to rise to double its size overnight in the refrigerator. Knead for 5 minutes in a mixer (or 10 minutes by hand) and set aside. In a separate bowl, combine all of the ingredients and knead for another 10 minutes
  • Separate the dough into 14 equal pieces (or more if you want smaller buns)
  • Because of the amount of moisture in the dough from the other ingredients, you may wish to sprinkle a little flour on your hands before shaping the buns
  • However, do not use too much flour or the buns will not rise as quickly. Using a baking sheet that has been coated with vegetable oil, arrange the buns. For optimal results, bake the buns on a baking stone that has been gently coated with vegetable oil and covered with a piece of parchment. Maintain a warm environment until the buns have doubled in size (I bake them with the oven light on since it creates a nice warm, even heated environment with no wind where they can rise undisturbed)
  • This phase might take anywhere from 1 to 2 hours, depending on your dough. Bake for approximately 20-25 minutes at 350 degrees Fahrenheit. Place the pan on a cooling rack to cool
  • They keep nicely in the freezer.

Facts: 290.2 calories, 7.5 grams of fat (3.3 grams of saturated fat), 12.7 grams of cholesterol, 714.6 grams of sodium, 45.3 grams of carbohydrates (2.6 g of fiber, 4 g sugar), 9.8 grams of protein

JALAPENO CHEESE BUN RECIPE FOR A PROPER TEXAS BURGER.

2009-10-29· Place each roll on a baking sheet lined with parchment paper, spacing them a few inches apart. Allow the rolls to rise for 30 minutes on a baking sheet covered with plastic wrap. In the meanwhile,. Fromhomesicktexan.com 5 out of 5 (1) 7 minutes is the estimated reading time.

  • Combine the 2 cups of flour, the salt, the sugar, and the yeast in a large mixing bowl. Combine the egg and oil in a mixing bowl, and then whisk in the heated buttermilk. Mix the liquid components into the dry ingredients until completely combined. Allow the dough to rest for 15 minutes before incorporating the jalapenos and shredded cheddar cheese. Spread a half cup of flour on a clean work area and knead the dough for five minutes, or until it begins to hold its shape. Please keep in mind that the dough will be a bit sticky. In an oiled basin, cover the dough and let aside for approximately an hour and a half to rise until it has doubled in size. If you want your rolls to be larger or smaller in size, divide the dough into 8balls and let them aside for 15 minutes with a towel over them.
JALAPEñO CHEDDAR HAMBURGER BUNS + A GIVEAWAY! – SMELLS.

The thirteenth of December, 2012, is a Thursday. Preheat the oven to 350 degrees Fahrenheit. While the oven is preheating, leave the dough to continue to rise as needed. In a separate dish, whisk together the remaining egg and 1 tablespoon water. Fromsmells-like-home.com Reviews 14Reading Time Estimated at 4 minutes

JALAPEñO BUNS RECIPE (JALAPEñO CHEDDAR SAUSAGESLAW DOGS.

2014-04-15· In a medium-sized mixing bowl, combine the sugar, salt, onion powder, and yeast. Slowly pour in the milk, whisking constantly, until the yeast has completely dissolved (10 – 15 minutes). Fromiheartkitchen.com Servings 8 Time allotted 3 hours and 30 minutes Approximately 15 minutesEstimated Reading Time2 minutes

JALAPEñO CHEDDAR BREAD LOAF | LA BREA BAKERY

La Brea Bakery’s jalapeo cheddar bread will give your dish an extra dose of flavor. Cheddar and jalapeo bread loaves are ideal for serving with spicy appetizers, sandwiches, and other dishes. Fromlabreabakery.com

JALAPENO CHEDDAR HAMBURGER BUNS – HIDDEN PONIES

2012-04-25· Cheeseburger buns, home-made burger buns, jalapeño, recipe. Filed Under: Yeast Breads. Comments. Lauren expresses herself. At 3:07 p.m. on August 13, 2014, Not only does this dish appear to be delectable, but what you posted as well. Fromhiddenponies.com

JALAPENO CHEESE BREAD – AWAY FROM THE BOX

2012-04-25· Filed Under: Yeast Breads Tagged With: cheddar, hamburger buns, homemade hamburger buns, jalapeño, recipe, yeast breads Comments. Lauren expresses her thoughts on the subject. At 3:07 p.m. on August 13, 2014 Besides looking delectable, the recipe you presented also appears to be a winner. Fromhiddenponies.com

  • In a small mixing basin, combine the water, sugar, and yeast until thoroughly combined. Allow for the yeast to grow for 5-10 minutes before serving. Mix until it forms a shaggy dough by pouring in the wet mixture and the olive oil while stirring the flour mixture together. Make a smooth and elastic dough by kneading it for approximately 10 minutes on a floured work surface. Add the water, yeast, and sugar mixture to a stand mixer equipped with a dough hook and beat on low speed until combined. Slowly add the flour until it makes a shaggy dough, then add the oil and combine thoroughly. Increase the speed of the mixer to medium-high and knead the dough for about 10 minutes, or until it is smooth and elastic.
JALAPENO CHEDDAR BURGER BUNS RECIPE – FOOD.COM

2021-02-17: Place the oil, 1 egg, and sugar in a large mixing basin. On medium-low speed with the hook attachment, mix in until the dough comes together, about 2 minutes. Remove from the mixer and set aside to cool completely. Fromfood.com 5 out of 5 (1) Time allotted 2 hours and 30 minutes Yeast Breads is a category of breads. 304 calories are included in one serving.

  • To make the dough, fill the bowl of your mixer halfway with warm water and sprinkle the yeast on top. Allow to settle for 10 minutes, or until foamy. Stir in the flour, salt, cheese, and jalapeño peppers on a medium-low speed with the dough hook for approximately 2 minutes, or until the dough comes together. The dough should be able to reach all the way to the sides of the basin. Otherwise, add one tablespoon at a time of more flour.
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JALAPENO POPPER DIP AND PIZZA ROLLS® RECIPE | TOTINO’S

In a small mixing dish, whisk or fork together the cream cheese and milk. Stir in the jalapeo chilies and cumin until well combined. Cover and place in the refrigerator for 1 hour to mix flavors. Bake the pizza nibbles according to the package directions. . to be served. Fromtotinos.com Reading Time Estimated to be 50 seconds

  • In a small mixing dish, whisk or fork together the cream cheese and milk. Stir in the jalapeo chilies and cumin until well combined. Cover and place in the refrigerator for 1 hour to mix flavors.
JALAPEñOCHEDDAR PRETZEL HOT DOG BUNS WITH TURKEY CHILI.

2014-07-02· Cover with a towel and store in a warm, draft-free location.

Allow for one hour of rising time. While the dough is rising, prepare the turkey chili. Add the oil to a large pan and heat over a medium high heat until the oil is hot. Fromohsweetbasil.com 5 out of 5 (1) Time allotted 1 hour and 55 minutes Servings12Calories per serving412 calories per serving

JALAPENO CHEDDAR BURGERS – THIS GAL COOKS

2014-07-02· Cover with a towel and store in a warm, draft-free environment. a. Allow for a one-hour period of rising. Preparing turkey chili while the dough is rising Add the oil to a large pan and heat over a medium high heat until the oil is shimmering. Fromohsweetbasil.com five-star rating (1) Duration of the event (in minutes and seconds) One and one-half hours and 55 minutes calories per serving: 412 calories per serving

BUBBA BURGER | JALAPEñO POPPER BUBBA BURGER RECIPE.

Get Toastin’ (Second Step): 2021-05-06 To begin, lightly toast the buns on the grill for approximately one minute. Remove the pan from the heat and set it aside. Spread roughly 1 spoonful of cream cheese on the bottom of each of the buns. Step 3: Throw ’em on the grill! Grill the burgers for about 5 minutes on the first side, or until the juices begin to accumulate on the top of the burger. Repeat with the remaining burgers. Frombubbafoods.com CuisineAmericanCategoryDinnerServings (6)Total time: 20 minutes

COSTCO KIRKLAND SIGNATURE JALAPENO CHEDDAR BAGELS REVIEW.

The Kirkland Signature Collection at Costco is scheduled to debut on January 2, 2020. These Jalapeño Cheddar Bagels are stuffed with tiny pieces of jalapeno that give them a spicy kick without being overpoweringly hot. To balance out the heat from the jalapeño taste, I particularly enjoy eating them with a dollop of chilled cream cheese on top of them. I’m not a great lover of spicy or hot cuisine, so a simple cheddar bagel will definitely enough for me. Despite the fact that these bagels have.

NO KNEAD JALAPENO CHEESE ARTISAN BREAD – THE BUSY BAKER

13th November 2018: Place the bowl in a warm, draft-free location and let it to rise for 12-18 hours. Preheat the oven to 450 degrees Fahrenheit after the dough has been allowed to rise for 12-18 hours. Place your Dutch oven, with the lid on, in the cold oven and allow it to heat up with the oven, stirring occasionally. Using a piece of parchment paper, sprinkle it with flour and place it on the work surface. Fromthebusybaker.ca has a rating of 4.9/5. (27) Per serving, there are 348 calories.

JALAPEñO SLOPPY JOE — AUNT MILLIE’S BREAD

2020-07-01 In a large pan, cook the ground beef, onion, garlic, and jalapeo over medium heat until the meat is browned and the veggies are soft. Transfer to a slow cooker and simmer on low for several hours. Combine the ketchup, water, apple cider vinegar, brown sugar, cumin, and paprika in a large mixing bowl. Cook for 4-6 hours on a low heat setting. Buns with two pieces of cheese should be used to serve this dish. Fromauntmillies.com

JALAPEñO BEEF SMOKED SAUSAGE – KIOLBASSA – SAUSAGE RECIPES

Where to Purchase. Recipes. Shop. English, Spanish, and other languages There are no items in your shopping basket. $ 0.00 in the cart Sausage made with jalapenos and smoked in a smoker. Sausage that has been smoked. Make your life a little more interesting. This sausage is made from a carefully created combination of premium meat, jalapenos, and spices, and it is delicious.

Each link of Kiolbassa is carefully smoked over hardwood for a strong, smokey flavor that is unique to Kiolbassa. Cajun-style smoked sausage made with jalapenos and other spices. Fromkiolbassa.com

PULLED PORK BURGERS WITH JALAPEñO SLAW – ST PIERRE BAKERY US

4 Brioche Burger Buns (about). Brioche buns that have been pre-sliced and are incredibly soft, ready to be filled with your favorite burger. With a golden, plump texture that properly holds your filling together and a beautiful glaze on top, this softly sweet brioche bun goes well with just about any sort of food you can think of. Fromstpierrebakery.com

DEREK HOUGH’S JALAPEñO CORNBREAD STUFFING – AMERICAN EGG BOARD

2021-10-22· To begin, prepare cornbread as follows: Preheat the oven to 350 degrees Fahrenheit and prepare an 8-inch square baking sheet with parchment paper. Combine the cornmeal, flour, baking powder, and sea salt in a medium-sized mixing basin. Mix everything together with a whisk. In a separate large mixing bowl, whisk together the butter and honey. Whisk in the milk and eggs until they are barely blended. Fromincredibleegg.org

JALAPEñO TUNA RICE SLIDERS – CLOVER LEAF

Make a thorough mix. Make 8 little balls (each containing approximately a 14-cup portion) and flatten them lightly with your palms to make the slider shapes. Allow for at least 30 minutes of chilling time. Combine the sour cream and lime juice in a separate bowl. Make a mental note to put it away. Sauté the tuna rice sliders in olive oil for approximately 2 minutes each side, or until golden brown, in a sauté pan over medium-high heat. Fromcloverleaf.ca

JALAPENO POPPER CRACKERS – PEPPERIDGE FARM

Nutritional Information: Approximately 6 Servings Per Container: Size of servings: 55 pieces (30g) Calories per serving: 140 percent of the Daily Value*; Nutritional information per serving: Total fat: 5 g: 6% of total calories: Frompepperidgefarm.com provides saturated fat.

D’ITALIANO® JALAPEñO POPPER BURGER | D’ITALIANO

4 D’Italiano ® Original Crustini buns, brushed with olive oil and toasted for 1 – 2 minutes each side 5 Remove the jalapenos, burgers, and buns from the BBQ and set them aside. Slice the roasted jalapenos very thinly. Smear the garlic, chive and cream cheese mixture immediately on top of the burger – this is optional. Fromditaliano.ca

SPICY SHRIMP ROLL RECIPE | SMOKE SHOW

Steps to take on June 26th, 2018. Combine the shrimp with the green onion, shallot, Smoke Show aioli, lime juice, horseradish, and jalapeo chips in a large mixing bowl until well combined. Season with salt and pepper to taste. Panini buns should be toasted to taste (butter them and cook them in the oven on a baking sheet). Broil for 2-3 minutes or bake for 8-10 minutes at 350°F) Decorate the panini rolls with a layer of lettuce, the shrimp mixture, cucumber, and any remaining ingredients. Fromsmokeshowsauce.com

HOME | D’ITALIANO

Get involved with social media. These Turkey Cheese Burgers on D’Italiano® Brioche Buns are sweet and spicy, with EPIC flavour and juiciness. They are made with Kraft® Garlic Aioli and Kraft® Singles Extra Cheddar, and they are the best burger for your next family BBQ or get-together. See the recipe at the link in our bio for more information. DiitalianoLiveLargeSummerFamilyBBQBurgers. From Diitaliano.ca

AMAZON.COM: HAWAIIAN SWEET JALAPEÑO HAMBURGER …

Our KING’S HAWAIIAN Hamburger Buns are made in the same way as the original Island recipe – with a distinctive soft, fluffy texture and a hint of sweetness to match.

In addition to being the right size for your distinctive outdoor burger, King’s Hawaiian Hamburger Buns wonderfully compliment the tastes of your favorite burger recipes and toppings, creating a mouth-watering taste that is impossible to resist. The product. Fromamazon.com

SWEET MESQUITE BAKERY INC. – SHEILA PARTIN’S SWEET SOURDOUGH

There are five different varieties to pick from: white, wheat, Italian, onion, and Jalapeno-Cheddar Cheese. White is the most popular taste. All of these tastes are available in a variety of shapes and sizes, including the following: Dinner rolls, slider buns, hoagies, hot dog buns, and loaves of bread are all available. They have a shelf life of 3 to 4 days at ambient temperature and up to one year in the freezer. Sheila Partin’s Sweet Sourdough breads are made with organic ingredients. (Would you kindly.?) Fromsbakery.com

Jalapeno Cheddar Burger Buns

Jalapeno Cheddar Burger Buns are made with cheese baked directly into the buns, and they provide a bit of heat to greatly boost the flavor of burgers and sandwiches. Every once in a while, I’m one of those strange individuals who gets a bee in her bonnet and decides to create handmade hamburger buns from scratch. After spending time and effort creating a fantastic burger or sandwich, it seems a pity to serve it on stale store purchased buns. Freshly baked bread has the added bulk to stand up to some very fantastic combinations.

  • Making such a statement is almost illegal!
  • Every now and then, I like to create a simple bun that fits with everything, such as these cornmeal burger buns.
  • I don’t know what more to say except that I enjoy experimenting with homemade bread.
  • If an errant storm goes through, it’s best to fire up the grill rather than bringing it in from the outbuilding.
  • Believe me when I say that The arrival of Grilling Weather is the official ritual of spring in our part of the world.
  • We had dinner on the grill the other night and I decided to make homemade hamburger buns to go with it as our first outing on the grill.
  • When using an electric mixer, the dough comes together in a hurry, and the use of instant yeast expedites the rising process.
  • While the dough is rising, you still have plenty of time to prepare supper and a simple caesar salad for the family.
  • Simply lay a tightly wrapped bowl of dough inside and close the door on it.
  • To send a tweet, simply click here.
  • When served with a simple hamburger and all of the fixings, or when served with slow cooker barbecued pulled pork, Jalapeno Cheddar Burger Buns will turn an everyday supper into something you look forward to every night.

Who wouldn’t want their meal delivered on a bun that was out of this world? Make sure to check back in tomorrow to see what I served on top of these Jalapeno Cheddar Burger Buns. Bacon Slayer moaned in satisfaction after only one bite!

Print the recipe if you want dinner to be served on extraordinary buns, too!

This recipe makes 8 hamburger buns. Burger Buns with Jalapenos and Cheddar The cheese in Jalapeo Cheddar Burger Buns is baked right into the buns, and the hint of heat enhances the flavor of hamburgers and sandwiches. a period of two hours Preparation time: 20 minutes Cooking time: 2 hours and 20 minutesTotal time: 2 hours and 20 minutes Recipes can be saved. RecipeIngredients can be printed out.

  • In a large mixing bowl, combine 2 14 tsp. instant yeast, 12 C. warm water (90 degrees F), 12 C. warm 2 percent milk (90 degrees F), 2 tbsp. honey, 14 C. plus 1 tbsp. canola oil, divided, 1 egg, 3 14 C. bread flour, 1 tsp. kosher salt, 3 1/4 C. freshly grated sharp cheddar cheese, 1/4 C. (1 large) jalapeno, seed To make the Topping (optional), combine 1 egg, 1 tablespoon cold water, and 1 tablespoon sesame seeds in a mixing bowl.

Instructions

  1. In a large mixing basin, whisk together the yeast, warm milk, water, and honey until well combined. Enable about 5 minutes to allow the ingredients to “bloom” while you gather the additional ingredients. In a medium-sized mixing bowl, whisk together the kosher salt and the bread flour until well combined. In a small mixing bowl, whisk together the egg and 14 cup canola oil until well combined. Stir in half of the flour mixture at a time, until the mixture is completely smooth. In a separate bowl, whisk together the egg mixture and the flour. Work in the rest of the flour mixture until you have a soft, somewhat sticky dough. Fold in the cheese and chopped jalapenos until they are evenly distributed throughout the mixture. Knead the dough in a stand mixer fitted with a dough hook on speed 2 for 3 to 5 minutes, or until the dough is smooth and elastic, until the dough is smooth and elastic. Alternative method: Knead the dough by hand for 8 to 10 minutes, or until it is smooth and elastic
  2. Fill a large mixing bowl halfway with the remaining teaspoon of canola oil. Form a big ball out of the dough and place it in the greased basin for later use. Turn the dough to ensure that the oil is evenly distributed across the exterior. Place a clean kitchen towel over the plastic wrap and place it over the bowl to keep it from getting dirty. To rise, place the dough in a warm, draft-free area until it has doubled in size, approximately 60 minutes. Preparing the pans: Line a half sheet pan with parchment paper or a silicone baking mat
  3. Lay the pans aside to cool. Transfer the dough to a clean, well-floured surface when it has doubled in size. Using a knife, cut the dough in two. Each half should be divided in half once more to get four pieces. Each of those halves should be divided in half again, for a total of 8 pieces. Each component should be about the same size as the previous one. Roll each piece of dough into a little ball approximately the size of a small apple by tucking and rolling it in your hands. Place the dough balls 3 inches apart on the baking sheet that has been prepared. Gently flatten each ball into a disk approximately the size of a hamburger bun. Repeat with the remaining balls. 20 minutes after covering the buns with a clean kitchen towel, remove the cloth. Preheat the oven at 400 degrees Fahrenheit while the dough is rising for the second time. Prepare the egg wash for the topping by whisking one egg with cold water until it is smooth and creamy. Remove the cloth from the buns after the second rise and gently brush the tops of the buns with the egg wash. If desired, sprinkle sesame seeds over the tops of the salads. The buns should be baked for 20-25 minutes, or until they are deep golden brown and cooked through. To assemble the buns, cut them in half horizontally with a serrated bread knife before serving. If desired, toast the interior halves in a dry pan until crisp. Toppings and condiments for a truly outstanding hamburger or preferred sandwich toppings and condiments If you have any leftover Jalapeo Cheddar Burger Buns, store them in an airtight container in the refrigerator for up to 1 day or freeze them in an airtight freezer container for up to 1 month.
See also:  How To Make Manapua Buns

NotesPro tip: Place the covered bowl of dough inside an empty microwave and close the door to use the microwave as a bread “proof box.” I’ve discovered that doing so keeps the draft away and promotes the bread to rise more quickly than if it were just placed on the counter. 7.8.1.2371 2016 is a year of comfort at home. Check out these other recipes for soft and tasty handmade rolls: Texas Roadhouse Rolls (copycat recipe), homemade hot dog buns, and low carb cloud bread loaf for additional ideas.

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Preparation time: 35 minutes plus rising time 20 minutes in the oven

Makes

1 dozen (dozen) These brightly colored rolls will provide a splash of color to your buffet table. Although the tastes of cheddar cheese and jalapeño are subtle, everyone enjoys the fiery taste of this dish. Linda Foreman of Locust Grove, Oklahoma, contributed to this article. Recipe photo courtesy of Taste of Home for Jumbo Jalapeno Cheddar Rolls. Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links.

Ingredients

  • 2-1/2- to 7-1/2-cups all-purpose flour
  • 2 cups shredded cheddar cheese
  • 1/4 cup chopped seeded jalapeño pepper
  • 2 tablespoons active dry yeast
  • 2 cups warm 2-percent milk (110° to 115°F)
  • 2 big eggs, room temperature
  • 2 teaspoons salt
  • 6-1/2 to 7-1/2-cups all-purpose flour WASHING THE EGG: 1 big egg
  • 2 tablespoons water
  • 1 cup flour

Directions

  1. In a large mixing basin, combine the yeast and sugar with the heated milk. Combine the eggs, salt, and 4 cups flour in a large mixing bowl. 3 minutes at a medium speed is recommended. Toss in the cheese and jalapeño. In a separate bowl, combine enough remaining flour to create a firm dough
  2. Turn out onto a floured surface and knead for 6-8 minutes, or until the dough is smooth and elastic. Place the mixture in an oiled mixing bowl, rotating once to lubricate the surface. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 hour. Knead the dough until it is smooth and elastic. Turn the dough out onto a lightly floured board and cut it into 12 pieces. Roll each one into a tight ball. Place 3 inches apart on baking pans that have been gently oiled. Cover and allow to rise until twice in size, approximately 30 minutes. Brush the rolls with the mixture of egg and water. Preheat the oven to 375°F and bake for 16-20 minutes, or until golden brown. Remove the pans from the oven and place them on wire racks. Serve when still heated.
Peppers (Hot)

When cutting hot peppers, use disposable gloves to protect your hands from the oils, which can burn your skin. Keep your hands away from your face.

Nutrition Facts

1 roll has 368 calories, 9 grams of fat (5 grams of saturated fat), 77 milligrams of cholesterol, 542 milligrams of sodium, 57 grams of carbohydrates (5 grams of sugars, 2 grams of fiber), and 14 grams of protein.

Jalapeno Cheese Hamburger Buns –

The flavor of these jalapeño cheese hamburger buns is incredible. They are soft and flavorful, and they make a great addition to any burger. We served these during a horse competition and they were a tremendous success with the cowgirls, who piled them high with a delicious beef patty, pepper jack cheese, jalapeño poppers, and everything else they could get their hands on. It’s very wonderful!

Does Jalapeno Cheese Bread Have To Be Refrigerated?

Jalapeno Burger buns made with cheese should not be stored in the refrigerator. Refrigerating bread causes the bread to dry out and get stale, so the best method to keep them is to allow them to cool completely before placing them in a zipped zipper bag or Tupperware container until you are ready to use them again.

What Can I use Jalapeno Cheddar Bread For?

Sandwiches, soups, hamburgers, and egg sandwiches are all made better with jalapeno cheddar bread. They make excellent croutons for use in salads and stuffing recipes. It’s also a fantastic addition to a grilled cheese sandwich. It goes great with a BLT for a little more kick!

Jalapeno Cheese Hamburger Buns Recipe

1 and a quarter cup of water Organic Raw Sugar (about 3/4 cup) 1 1/2 Tablespoons of Extra Virgin Coconut Oil (melted) 1/4 teaspoon of Celtic sea salt 3 cups of water 2 Teaspoons Organic Whole Wheat Flour Yeast that isn’t wet Chopped canned jalapeño peppers (we used what would have been around 2 jalapenos, but adjust according to your preference).

about 1/2 teaspoon (or to taste) red pepper flakes a half cup of shredded cheese (we used organic cheddar) a quarter teaspoon of ground ginger

Bread Machine Way:

Fill the bread machine halfway with water, sugar, and oil. After that, add the flour, salt, and yeast. Create a “dough” setting in your bread machine so that you may create buns instead of a bread loaf form. Prepare your dough by chopping up a few jalapenos and mixing them in. Add in 1/2 cup of your favorite cheese to finish it off. You may either produce spherical pieces of dough or a knot out of the dough in this case, depending on your preference. Allow it to rise in a warm, draft-free environment until it appears to have doubled in size, around 30 minutes after you’ve shaped it into the proper form.

Preheat the oven to 350 degrees for 25 minutes.

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Jalapeno Cheese Hamburger Buns

Making the Loaf by Hand is a labor of love.

  • 18 cup water, 3/4 cup organic raw sugar, 1 1/2 tablespoons coconut oil (melted), 1 1/4 teaspoons Celtic sea salt, 3 cups organic flour, 2 tablespoons dry yeast Chopped canned jalapeño peppers (we used what would probably be 2 peppers, but adjust according to your preference)
  • Red pepper flakes, approximately 1/2 teaspoon or to taste
  • 1/2 cup shredded cheese (we used organic cheddar)
  • 1/2 cup sliced almonds

Fill your mixer halfway with warm water and sugar. Sprinkle the yeast on top of the water and allow it to settle until the yeast rises to the surface. Combine the sugar, flour, salt, red pepper flakes, and ginger in a mixing bowl. With a bread hook, mix on Low for a few minutes. Add in the chopped jalapenos and cheese just before it is thoroughly combined. Remove the bowl from the mixer and cover it with plastic wrap, allowing it to rise until it has doubled in size in a warm but not too hot location.

  1. Remove the dough from the oven and place it on the counter.
  2. Place them on a cookie sheet that has been greased and cover with a light cloth such as a flour sack towel that is clean and lint-free to prevent them from drying out.
  3. Preheat the oven to 350 degrees Fahrenheit.
  4. Then, using a metal or silicone spatula, transfer the hamburger buns to a wire rack to cool so that the bottoms of the buns do not become soggy.

Ingredients

  • By Hand: 1 1/8 cup water, 3/4 tbsp organic raw sugar, 1 1/2 tablespoons coconut oil (melted), 1 1/4 teaspoons Celtic sea salt, 3 cups organic flour, 2 teaspoons dry yeast Jalapeno peppers in a can, chopped (we used what would probably be 2 peppers, but adjust the amount to your preference)
  • Approximate 1/2 teaspoon red pepper flakes (or to taste)
  • 1/2 cup shredded cheese (we used organic cheddar)
  • 1/2 cup sliced almonds

Instructions

Fill your mixer halfway with warm water and sugar. Sprinkle the yeast on top of the water and allow it to settle until the yeast rises to the surface. Combine the sugar, flour, salt, red pepper flakes, and ginger in a mixing bowl. With a bread hook, mix on Low for a few minutes. Add in the chopped jalapenos and cheese just before it is thoroughly combined. Remove the bowl from the mixer and cover it with plastic wrap, allowing it to rise until it has doubled in size in a warm but not too hot location.

Remove the dough from the oven and place it on the counter.

Place them on a cookie sheet that has been greased and cover with a light cloth such as a flour sack towel that is clean and lint-free to prevent them from drying out.

Preheat the oven to 350 degrees Fahrenheit.

As soon as the buns have completed rising, transfer them to a preheated oven and bake for 25 minutes, or until they are brown and cooked through. Then, using a metal or silicone spatula, transfer the hamburger buns to a wire rack to cool so that the bottoms of the buns do not become soggy.

Before you go check out these other recipes

  • Fill your mixer with warm water and sugar. Discard any remaining yeast and allow it to rest until it forms a foamy layer on top of the liquid. Combine the sugar, flour, salt, red pepper flakes, and ginger in a large mixing bowl until well combined and smooth. Using a bread hook, combine on Low speed. Add in the sliced jalapenos and cheese just before it’s all mixed up! After removing the dough from the mixer, cover the bowl tightly with plastic wrap and allow it to rise until it has doubled in size in a warm but not hot location. Take off the plastic wrap and sprinkle flour on a clean surface after you have seen that it has doubled in size. Transfer the dough to a work surface. To make 7-8 twists out of the dough, either wrap the dough over itself or just roll the dough into little balls. Prepare a cookie sheet by brushing it with olive oil, then covering it with an absorbent cloth such as an old flour sack towel that is clean and free of lint. Leave the hamburger buns on a baking sheet and place them in a warm, draft-free area to rise while you prepare the rest of your ingredients. Bake at 350 degrees Fahrenheit for 30 minutes When the buns have completed rising, place them in a preheated oven and bake for 25 minutes, or until they are golden brown and cooked through the middle. Make sure to transfer the hamburger buns to a wire rack to cool so that the bottoms do not become wet. Use a metal or silicone spatula to do this.

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