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Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful. Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!

Jalapeno Popper Burgers



It is entirely possible that I overfilled a few of these burgers. Although it is hard to tell from the pictures, there are in fact a bunch of jalapeno pieces mixed in with the cream cheese filling. You can add more or less to suit your tastes.

You can also choose to overfill or save a few calories and use just a bit of the cream cheese mixture. Whatever makes you happy. I didn't use measurements when I made these, so this recipe is roughly what I remember using. The basic idea here is you make thin patties, fill them with a cream cheese jalapeno mixture, top with a second patty, seal the edges and cook.





Jalapeno Popper Burgers
Serves 4-6, amounts vary depending on how big you make your burgers

Ingredients
  • 1 1/2 lbs ground beef
  • 4-6 hamburger buns, toasted
  • 6 oz. cream cheese, softened slightly
  • 1/2 cup shredded cheddar cheese
  • 3 Tbsp. diced jalapenos
  • salt & pepper
  • optional: cooked bacon, powdered garlic, lettuce, sliced tomatoes, extra jalapeno
 Directions
  1. In a medium bowl, mix the cream cheese, cheddar cheese and diced jalapenos. If you are using extra seasoning, such as garlic powder, add that in as well. Mix well to combine.
  2. Toast the hamburger buns and set aside. I do this in a skillet with a little butter. If using bacon, cook that now and set aside. 
  3. Divide the hamburger meat up into 4 to 6 portions. For each portion, make two patties. Make sure they aren't overly thick or it will take a lot longer to cook. These will be the top and bottom pieces of a burger. Add a large spoonful of cream cheese filling to a patty and top with the other remaining patty and seal the edges as best as you can. Repeat until finished.
  4. Cook over medium heat until the burger is cooked through. Don't over flip them as it is rough on the burgers. Try to only flip once or twice. Serve on toasted buns with any lettuce, tomatoes, extra bacon, etc.
Recipe by Jam Hands


Comments

  1. I love a good burger. This one is outstanding. I'd love it if you linked it to What'd You Do This Weekend.

    Have a great week,
    Linda

    ReplyDelete
  2. These look amazing! I pinned in several locations!

    ReplyDelete
  3. I can never make it look like the picture. All of the stuffing cooks out of it.

    ReplyDelete
    Replies
    1. That's interesting. Do you think perhaps you are pressing down on the patty while it cooks, which might compromise the seal of the 2 patties and squish the filling out? I had a little bit of filling come out, but not a whole lot. Or, are your patties very thick and it takes much longer to cook through? Is your seal between the two patties the issue? I haven't made these in a while now but if I make them again I'll be sure to come back and share any additional thoughts.

      Delete
  4. That would be great. Love the dish. Now thinking on it. Maybe my patties are too thick, and having to cook longer causing me to slightly press on the burger to speed up the process In result of my feeling oozing out the sides. Let me know your thoughts. Would be greatly appreciated.

    Thanks

    Anthony

    ReplyDelete
  5. That would be great. Love the dish. Now thinking on it. Maybe my patties are too thick, and having to cook longer causing me to slightly press on the burger to speed up the process In result of my feeling oozing out the sides. Let me know your thoughts. Would be greatly appreciated.

    Thanks

    Anthony

    ReplyDelete

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