Fabulous four-pepper cheeseburgers


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 burgers
*PLUS Grilling Time: 12 minutes


  • 1 jalapeno

  • 1 egg

  • 1/2 tsp salt

  • 1/2 tsp freshly ground black pepper

  • 1/2 tsp paprika

  • 1/4 tsp cayenne

  • 500 g medium ground beef or veal

  • 1/4 cup crumbled Roquefort, or your favourite blue cheese


  • Lightly oil grill and preheat barbecue to medium-high. Seed and mince jalapeño. Place in a large bowl. Whisk in egg, salt, pepper, paprika and cayenne. Crumble in meat. Using your hands or a large wooden spoon, mix together.

  • Divide mixture into 4 balls. Do not flatten. Roll cheese into 4 small balls. Flatten slightly. Tuck 1 ball of cheese into centre of each ball of meat. Gently flatten into burgers, no thinner than 3/4 inch (2 cm), making sure cheese is completely covered. If making ahead, place burgers on a plate. Cover with plastic wrap and refrigerate up to 1 day.

  • Place burgers on barbecue. Grill with lid closed until meat is firm to the touch and completely cooked through, from 6 to 8 minutes per side. Serve on toasted hamburger buns with your favourite toppings.

Nutrition (per serving)

Calories 440, Protein 30.7g, Carbohydrates 31.2g, Fat 20.7g, Fibre 1.3g, Sodium 969mg.

Our stir-together spice mix gives the humble hamburger a flavour boost. The twist here is the addition of creamy Roquefort hidden in the centre of each burger. Dish them up with sliced tomatoes.

Year-round burgers

For cooking burgers indoors, prepare burgers as directed, then cook in a pan on the stovetop. Lightly coat a large frying pan with vegetable oil, then place over medium heat. Add burgers, but do not crowd. Cook in 2 batches if necessary. Saute, uncovered, about 6 to 8 minutes per side. If burgers are browning too quickly, reduce heat to medium-low and cover pan to help burgers cook in the centre.