Ingredients
For the burgers:
- 1.5 pounds ground bison or lean ground beef
- 1 large egg
- 4 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1 pinch black pepper
- 1/2 cup rolled old-fashioned oats
- 12 slices Kraft 2% milk singles
For the crisp jalapeños:
- Olive oil for frying
- 6 small jalapeño peppers sliced
- 3 large egg whites
- 1 cup whole-wheat panko crumbs
For the jalapeño sauce:
- 1 1/2 tablespoons jalapeño tabasco sauce
- 3/4 cup reduced-fat cream cheese
To assemble:
- 6 whole-wheat kaiser roll buns
- 6 tablespoons reduced-fat ranch dressing
Instructions
To make the burgers:
- Combine ground meat, egg, onion powder, garlic powder, salt, pepper, and rolled oats in a large bowl.
- Mix thoroughly and shape into 6 patties.
- Cook the burger patties over medium-high heat for 4 to 5 minutes per side. Place two slices of cheese on each burger after flipping them over.
To make the crispy jalapeños:
- Heat a medium-sized sauce pan on medium heat, and pour just enough oil into it to just cover the bottom.
- Place the egg white in a small bowl, and the panko on a small plate.
- Dunk the sliced jalapeños into the egg white and then into the panko. The panko will not stick to the outside very well, but make sure you pack it into the center of the jalapeño slices.
- Fry the jalapeño slices in olive oil until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate, and blot off the excess oil. Set aside.
To make the jalapeño sauce:
- In a medium bowl, mix together the jalapeño sauce and the cream cheese. Adjust the level of spiciness to your preference.
To assemble:
- Spread some of the cream cheese mixture on half of each kaiser roll, and spread the ranch dressing on the other half.
- Place a patty on each roll, and top with the crispy jalapeños.
- DEVOUR!