Cheddar-Jack Stuffed Southwestern Burgers

Ever have one of those happy accidents in the kitchen that turn out really well? I was running out of food but too tired to go grocery shopping, so I decided to go through the fridge and see what I could come up with. I didn’t have much, but I did have everything to make these totally awesome Cheddar-Jack Stuffed South Western Burgers and they were delicious! Right before eating them, I decided to snap a quick picture and thank goodness that I did because these burgers were totally blog worthy! With local and organic ingredients, they are a nutrient dense and ultra filling meal for two, and the average human WILL have leftovers! Nix the cheese and the tortillas and you’ve got a gluten-free, dairy-free meal that the whole family will love!

stuffedburger400Cheddar-Jack Stuffed Southwestern Burgers
2 cups frozen corn kernels
2 sweet red peppers
2 sweet green peppers
1 lb ground beef
1 cup shredded cheddar-jack
1/4 cup + 3 tbsp. BBQ sauce
1 garlic clove
1 tbsp. cayenne pepper
1 tbsp. crushed red pepper
1 tbsp. sea salt
1 tbsp. Perfect Coconut Oil
2 gluten-free tortillas, optional

Directions: Remember to use local and organic ingredients whenever possible. Preheat oven to 375 degrees. Roast peppers until soft. When soft and slightly browned, remove from heat and let cool. Dice all of the peppers, mix to combine, and split into two separate dishes. Warm corn and coconut oil on the stove top over medium heat. Add water if necessary. Pour half the pepper mixture into the corn on the stove top. Add 3 tbsp. of barbecue sauce to the corn salsa. When the corn mixture starts to sizzle, reduce heat to simmer. Add spices and salt. Add the cheese to the remaining bowl of peppers. Grate the clove of garlic into the cheese and pepper mixture. If you are a barbecue sauce fan, add a tbsp. or two to the mixture. Light your grill to medium high or turn your broil on high. Split the beef into four sections and flatten into four thin round patties. Add half the cheese mixture to two of the patties and and then top with the remaining patties. Use a fork or your fingers to seal the burgers. Paint the burgers with the remaining barbeque sauce. Grill or broil burger patties until slightly charred, about 5-7 minutes on each side. Divide half the corn mixture between two plates and then top with cooked burgers. Garnish with more cheese or corn salsa and serve. (Makes 2 LARGE servings.)

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