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Video: Tangy, cheesy pepper jack burgers

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    >>> the preparation.

    >>> this morning on today's kitchen, back to basics, a family affair in the kitchen. jamie and bobby deen are the sons of one of our favorite chefs, we're talking about paula deen . and all three are here this morning with recipes from the premiere issue of the new magazine called "the deen brothers" take a look, good cooking.

    >> that's a proud mama over there.

    >> i know. i am so proud of these boys. not only are they, they taking their success and running with it. they're good boys inside. and i guess that's the proudest i am of all y'all's qualities.

    >> they are two boys who probably have never had to want for good food. because of their mother.

    >> no, no, they never had to want for good food, honey.

    >> and we're going to make some good food this morning.

    >> in fact after a while they had to want some bad food, so they could lose some weight.

    >> jamie, let's see if i can get this straight, you're making pepperjack burgers with cilantro mayo and spicy ketchup.

    >> we'll get do that in aekd is. but first the burger is real simple .

    >> we're crazy condiment people.

    >> we've got fried onions. i'm going to put a little jalapeno in here.

    >> canneded fried onion rings .

    >> you just called her ma'am?

    >> yes, ma'am.

    >> i have a raise a 3-year-old that i'm trying to teach to do the same thing. we beat it into them young. you patty these out and i'm going to grill so the purple onions. you see how peppers these are?

    >> these are gorgeous with the red and green in them.

    >> it's got a bite to it. we don't y'all build a couple of burgers.

    >> i'm going to take one of these?

    >> yes.

    >> i was --

    >> let me do that for you.

    >> bobby's down here flashing his magazine.

    >> oh, okay.

    >> i figured it wasn't getting enough air time .

    >> i'm going to put on the mayonnaise.

    >> this is the cilantro mixed in the mayonnaise?

    >> yeah and a little bit of lime juice . we've got a ketchup that we've cooked down with peppers and vinegar.

    >> i'm not a catchup fan.

    >> you put the mayonnaise on both sides of the bread.

    >> on both sides.

    >> we're from south georgia .

    >> all right. now -- i'm going to put a lit lettuce.

    >> can we put on whatever we want?

    >> yes, whatever you want to eat.

    >> and bobby is down here making us -- look at this burger , y'all.

    >> bobby, what you're making is what's called the ultimate -- the ultimate potato salad .

    >> creamy potato salad .

    >> it's really simple, these are roasted fingerlings, i've got a whole-grain mustard, a little mayonnaise, lemon juice , some basil and parsley. and i'm just going to toss these together, so i don't mash them up. just a simple, creamy potato salad , something we love in a salad.

    >> look at this burger .

    >> i'm going to take a bite. i don't know that i can get my mouth around it.

    >> i bet you can.

    >> i'm going to have lipstick around my chin.

    >> uh-oh. okay. here you go.

    >> you know what i really love is how much flavor you -- come on in here, matt, i just made you this burger .

    >> you didn't tell us how you made the spicy catchup?

    >> we take some peppers and sauce and vinegar and it takes sometime to cook it down into a pot. it's a neat way to jazz something up if you change an ordinary condiment. just to add some spices.

    >> what we have here is a pepperjack burger . and --

    >> you don't think you can get your mouth around that, but you think i can?

    >> i got my own, thank you.

    >> yes. okay.

    >> somebody can eat off the back of my burger .

    >> excuse me?

    >> excuse me.

    >> you can eat off the back of my burger . the back of my bun.

    >> on that note --

    >> since matt --

    >> awesome, congratulations on your magazine.

    >> thank you so much.

    >> so proud of them. thank you.

    >> we've got more from new

TODAY recipes
updated 3/8/2010 10:37:11 AM ET 2010-03-08T15:37:11

Recipe: Pepper jack burgers with cilantro mayo and spicy ketchup

  • Pepper jack burgers
  • 1 1/2 pound ground chuck
  • 1/2 cup crushed French fried onions
  • 2 jalapenos, seeded and minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 5 slices Monterey Jack cheese with peppers
  • 1 red onion, cut into 5 (1/4 inch thick) slices
  • 1 tablespoon vegetable oil
  • 5 kaiser buns, split, buttered and toasted
  • Cilantro Mayonnaise (recipe follows)
  • 5 slices tomato
  • 1 1/4 cups shredded iceberg lettuce
  • Spicy Ketchup (recipe follows)
  • Cilantro mayonnaise
  • 1 cup mayonnaise
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon grated lime zest
  • Spicy ketchup
  • 1 tablespoon vegetable oil
  • 1 small sweet onion, thinly sliced
  • 2 teaspoons white vinegar
  • 1 cup ketchup
  • 1 chipotle pepper in adobo sauce, minced
  • 2 teaspoons adobo sauce from chipotle peppers
  • 1/4 teaspoon ground cumin

Pepper jack burgers
Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat.

In a medium bowl, gently combine ground chuck, onions, jalapenos, cumin, salt, and pepper. Shape mixture into 5 (1/2-inch-thick) patties. Grill patties covered with grill lid, for 5 minutes per side or until desired degree of doneness. Top each burger with 1 slice cheese, and remove from the grill.

Brush both sides of onion slices with oil. Grill onion slices for 4 to 5 minutes per side or until onion is tender.

Spread bottom of each bun with desired amount of cilantro mayonnaise. Place 1/4 cup shredded lettuce, 1 slice tomato, 1 burger, and 1 grilled onion slice on bottom of each bun. Spread each bun top with desired amount of Spicy Ketchup. Cover burgers with bun tops. Serve immediately.

Cilantro mayonnaise
In a small bowl, combine mayonnaise, cilantro, and lime zest. Cover and chill.

Spicy ketchup
In a small saucepan, heat oil over medium heat. Add onion, and cook, stirring frequently, for 5 minutes or until onion is tender. Add vinegar, and cook for 1 minute. Stir in ketchup, chipotle pepper, adobo sauce, and cumin; cook, stirring constantly for 2 minutes. Remove from heat and let cool. Cover and chill.

Serving Size

Burgers makes 5 servings; Cilantro mayonnaise makes about 1 cup; Spicy ketchup makes about 1 1/2 cups

Recipe: Ultimate creamy potato salad

  • 3 pounds fingerling potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup mayonnaise
  • 1 tablespoon chopped fresh basil or dill
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon fresh lemon juice
  • Fresh basil or dill

Spray grill basket with nonstick nonflammable cooking spray. Preheat grill to medium-high heat.

In a large bowl, combine potatoes, oil, salt, and pepper. Place potatoes in grill basket, and grill for 10 minutes or until potatoes are tender, turning once. Remove potatoes from grill.

Cool potatoes, and cut into bite-size pieces. In a large bowl, combine potatoes, mayonnaise, basil or dill, parsley, mustard, and lemon juice, stirring until potatoes are well coated. Serve at room temperature or chilled. Garnish with fresh basil or dill, if desired.


Note: If fingerling potatoes are unavailable, substitute small new potatoes.

Serving Size

Makes about 6 servings

Recipe: Chicken ranch-style breakfast casserole

  • 2 cups shredded sharp Cheddar cheese, divided
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1/4 cup butter, melted
  • 1 (1-ounce) package ranch-style salad dressing mix
  • 1 (30-ounce) package frozen country-style hash brown potatoes, thawed
  • 1 cup diced cooked chicken
  • 8 strips bacon, cooked and crumbled, divided
  • Chopped fresh parsley

Preheat oven to 350°. Lightly grease a 1½-quart baking dish.

In a medium bowl, combine 1 cup Cheddar cheese, cream cheese, sour cream, butter and dressing mix; stir until smooth. Stir in hash browns, chicken, and half of bacon. Spoon mixture into prepared baking dish.

Bake for 30 minutes. Top with remaining 1 cup cheese and remaining half of bacon; bake for 20 minutes or until golden. Garnish with chopped parsley, if desired.

Serving Size

Makes 6-8 servings

Recipe: Three-alarm Bloody Mary

  • 4 cups tomato juice
  • 2 tablespoons habañero pepper sauce, or to taste
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1/8 teaspoon celery salt
  • 3 ounces vodka, or to taste
  • Celery salt
  • Ground red pepper
  • Cherry tomatoes, celery, lemon wedges

In a large pitcher, combine tomato juice, habañero pepper sauce, lemon juice, Worcestershire sauce, celery salt, and vodka; chill.


To serve, moisten rim of each glass with water; dip rim in celery salt and red pepper. Fill each glass with tomato juice mixture. Garnish with cherry tomatoes, celery and lemon wedges if desired.

Serving Size

Makes about 4 servings


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