Recipe by Sara and Yossi Goldstein

Pepper Jack Stuffed Perfect Burger

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Dairy Dairy
Easy Easy
2 Servings


- Dairy

If you like your food a little spicy, this one’s for you! Give your burger a little kick with a cheesy filled center, pickled jalapenos, and a really delicious homemade vegetarian chili.


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  • 1/4 cup pickled jalapeno slices

Vegetarian Chili

  • 2 tablespoons olive oil

  • 1 onion, diced

  • 2 cloves garlic, minced (or 2 frozen garlic cubes)

  • 1 carrot, diced

  • 1 stalk celery, diced

  • 1 green pepper, diced

  • 1 and 1/2 tablespoons chili powder

  • 1 tablespoon cumin

  • 2 teaspoons dried oregano

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon cinnamon

  • salt, to taste

  • black pepper, to taste

  • 3 cans of beans (any combination of black, pinto, cannelloni, or kidney will do)

  • 1 (28-ounce) can fire roasted diced tomatoes

  • 1 to 2 cups vegetable stock, depending on how thick you prefer your chili

For Serving

  • corn chips

  • plain burger buns


Prepare the Pepper Jack Stuffed Perfect Burger


Start by making the chili. Sauté the onion, garlic, carrot, celery, and green pepper for seven to 10 minutes. Add in the spices and mix well to coat all the vegetables. Add the beans, tomatoes, and broth. Bring the chili to a boil, then simmer for 30 to 40 minutes.


When the chili is almost ready, prepare the burgers according to package directions. When the burgers are cooked, slice them in half widthwise. Place a piece of pepper jack cheese on the bottom half of the burger then place the top half over it. Bake for a few additional minutes, until the cheese melts.


Assemble the burger with the patty, pickled jalapenos, chili, and corn chips to top it off.


Sponsored by Dr. Praeger’s

Pepper Jack Stuffed Perfect Burger

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